Fresh Mango Margarita (Rocks)

March 4th, 2015 § 0 comments § permalink

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Makes a few cocktails….

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 1 lime
Juice of 2 limes
Juice of 1 orange
1/2 cup honey
1/2 cup hot water 
tequila Blanco
Coarse salt
Limes for garnish and taste

Directions

Mix together in a blender ( or with a hand held emulsifier) mangoes, lime zest and juice, orange juice, honey and hot water, cilantro leaves and lime juice  until very smooth. Refrigerate mango syrup until completely chilled.

To assemble the cocktails fill a low ball or shallow glass with ice, place 1 -1 1/2 shots of tequila in the glass and top with 2-3 ounces of the mango syrup (depneding on how sweet you like it).  Squeeze in a half of a lime, stir well and add a pinch of flake salt to the top. ( optional.)


Watermelon Agua Fresca Slushy (Spiked with Tequila)

July 19th, 2013 § 0 comments § permalink

Makes 1 pitcher

1 ½ cup  jalapeño Infused Tequila*
1/2  cup  Sweet Cilantro Syrup*
2 cups  frozen watermelon chunks
1 cup water
½  cup fresh lime juice
Sugared Jalapenos*

Place all the  ingredients except the Sugared Jalapenos in a blender and blend until smooth and slushy.  Pour into a glass and garnish with a Sugared Jalapeno

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, gently shaking the jar every 30 minutes or so.

Cucumber Mint Agua Fresca (Spiked with Gin)

July 19th, 2013 § 0 comments § permalink

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Makes 1 pitcher

Ingredients

1 cup Serrano simple syrup*
2 cup waters
3 cucumbers, peeled and chopped
1/2  cup lime juice
2 tablespoons mint
Zest of 2 limes
Pinch of salt
Ice
1 ½ -2 cups Farmers Organic Gin
Cucumber Slice Garnish
Minted Lime Salt Garnish ( optional)*

Directions

Place the simple syrup, cucumbers, zest, mint, water and pinch of salt in a blender and blend until smooth. Strain and chill.  Pour into a pitcher filled with ice and add gin. Stir.  Pour into glasses ( with or without Minted Lime Salt rims and garnish with a cucumber slice.

*Serrano Simple Syrup- combine 3/4  cup sugar with 1 cup of  hot water  in a blender, add the zest of 1 lime and 2 chopped Serrano peppers. Blend the mixture and chill.

*Minted Lime Salt– combine 1 tablespoon of maldon salt with 1 tablespoon fresh, finely chopped mint and 1 teaspoon of lime zest, moisten with a little lemon bitters or lime juice and mix well.

Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Quick Pickled Turnips

January 5th, 2013 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups water
¾ cup white vinegar
3 tablespoon kosher salt
2 fresh bay leaves
1 tablespoon coriander seeds, cracked
3-4 turnips, peeled and chopped
1 turnip, peeled and sliced in wheels
1 red beet slice
3 cloves garlic, peeled and sliced thin

Directions

In a small sauce pan combine the water, vinegar, and salt and heat until the salt dissolves. To the salt brine add the bay leaves, coriander seeds, turnips, beet slice, and garlic. Bring to a boil and then reduce heat and simmer for 3- 5 minutes or until the turnips are just beginning to be tender. (The beet slice will give the pickled turnips a pink hue, in order to keep the hue white omit the beet slice.) Allow the mixture to cool, place in a large jar and refrigerate overnight. Shake the jar periodically.

The Dirty Turnip

January 5th, 2013 § 0 comments § permalink

Ingredients

3 ounces gin
½ ounce dry vermouth
½ ounce pickled turnip brine
Pickled Turnip Wheels
Cilantro leaves for garnish

Directions

In a glass filled with ice, add the gin and vermouth and stir. Add the turnip brine liquid and strain into a martini glass. Place one pickled turnip wheel to float on the top with a cilantro leaf on top of the wheel.

Ginger-Beet Cava with Fresh Tarragon Orange Zest

January 5th, 2013 § 0 comments § permalink

Ingredients

2 orange beets, peeled and chopped
1 sprig of fresh tarragon, a few leaves reserved
Juice of 1 orange
1 tablespoon of orange zest
¼ cup sugar
½ cup water
Champagne or sparkling wine
1 navel orange for garnish

Directions

Combine the beets, tarragon, orange juice, zest, sugar, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about 8-10 minutes. Take off the heat and allow to cool. Strain and refrigerate the syrup until ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Garnish with one tarragon leaf and an orange-peel twist, releasing the oils over the flute while twisting.

Maple & Roasted Parsnip Champagne with Rosemary Dust

January 5th, 2013 § 0 comments § permalink

Ingredients

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Champagne or sparkling wine

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Raspberry Mint Daquiri

July 6th, 2012 § 0 comments § permalink

2 ounces white rum
1 ounce lime juice
1 ounce fresh Raspberry Mint Syrup*

Shake all ingredients together in a shaker. Strain into a chilled rocks glass. Garnish with a fresh mint leaf and fresh raspberry.

* Fresh Raspberry Mint Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh raspberries and a handful of fresh mint leaves. Blend the mixture in a blender until ultra smooth.

Watermelon Singe

July 6th, 2012 § 0 comments § permalink

1.5  ounces Jalapeño Infused Tequila*
.75  ounce Sweet Cilantro Syrup*
1 ounce  ounces watermelon agua fresca*
.5 ounces fresh lime juice
Watermelon Slices (thin and round)
Sugared Jalapenos*

Place all the ingredients except the watermelon slices and sugared jalapenos in a shaker filled with ice and shake.  Strain into a coupe or martini style glass. Garnish with a watermelon slice float with a few sugared jalapenos on top of the watermelon float.

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Watermelon Agua Fresca– Blend 2 cups watermelon with 2 cups of water until the mixture is totally smooth

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, genetly shaking the jar every 30 minutes or so.

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Indonesian Heat Healer

June 28th, 2012 § 0 comments § permalink

The herbal flavors of Indonesia for me are the most thirst quenching of all the herbal combinations.  There is something amazingly soothing about combining mint, cilantro, thai basil and lemon grass together in a drink!

Ingredients

1 cup pineapple core simple syrup*
2 mango black tea, tea bags
2 tablespoons  fresh thai basil leaves
2 tablespoons fresh mint leaves
1 tablespoon cilantro
1 tablespoon fresh lemon grass
ice
Water

Directions

In a medium saucepan combine simple syrup and the tea and bring to a boil, take off heat and drop in tea bags and let infuse for about 10 minutes or until cool.  Remove tea bags and blend the mixture with the fresh herbs until totally smooth.  Pour into a pitcher filled with ice and fill with water.

*Pineapple Core Simple Syrup- combine 1 cup turbinado sugar and 1 cup water in a sauce pan with 1 vanilla bean split and the core of a fresh pineapple, chopped and bring to a boil.  Reduce heat and allow to simmer for about 10 minutes.  Strain and place tea bags inside

The Reformed Presbyterian

April 6th, 2012 § 0 comments § permalink

Makes 1 cocktail

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Ingredients


A few fresh mint leaves
1½ ounces bourbon
¼ ounce Gran Classico
½ ounce lime juice
1 ounce fresh ginger syrup (turbinado sugar)
1 cup sugar
2 ounces seltzer
Lime peel & fresh ginger sliver garnish

Directions

Muddle a few mint leaves in a shaker. Add all other ingredients except for garnish into shaker, fill with ice and shake gently. Pour into a tall collins-style glass and garnish with a lime peel, releasing oils over the top of the cocktail, and a sliver of fresh ginger.

Holiday Cocktails!

December 11th, 2011 § 0 comments § permalink

The holidays are a time for celebrating and getting all snazzed up while we mix and mingle with family & friends.  As with everything in the Ger-Nis kitchen, we want creativity to soar while keeping our work minimal and flavor maximized.  Here are some of our favorite cocktail recipes, some are indeed a bit weird but all delicious as well as simple to prepare, and of course in true Ger-Nis style fresh herbs abound!  So get out your shaker and bring together friends and family and start celebrating the holidays, its time!

drink

Cranberry Pear Thyme Cocktails

Pomegranate Sage Manhattan

Tarragon Beetini

Whiskey Citrus Basil Smash

Brown sugar Rum Kumquat Mojito

Agua de Valencia

Fume Y Flor

Apple Thyme Side Car

Bell Pepper spicy & Dirty Martini

Blood Orange Margarita

Ger-Nis Herbal Pisco Sour

The Gingy

Honey & Lavender Champagne

Negro Modelo Cocktail

Rosemary Cardamom Plum Coolers

The Sweet Delicate Friday

Sweet Herbal Mimosas

The Bollywood

Citrus Thai Basil Iced Tea

August 10th, 2011 § 0 comments § permalink

Makes 4-6 drinks

Ingredients

2 Thai tea bags
2 tablespoons orange zest
½ cup orange juice
½ cup thai basil leaves
½ cup turbinado sugar
4 cups water
1 cup coconut milk
Ice

Directions

In a large sauce pan place the tea bags, orange zest, juice, thai basil leaves, sugar and 2 cups of water. Bring to a boil and reduce heat and simmer for about 5-7 minutes. Strain out the tea bags, leaves and zest and add the remaining water and stir. Allow to cool. In a glass filled with ice, fill the cup about 75% with the tea mixture and fill with coconut milk.

Summer Berry Coolers

August 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

1 ounce lemon juice
2 ounces berry syrup of choice (simple syrup with berries)
Seltzer water
Ice
Berries for garnish

Directions

In a 10-12 ounce glass filled with ice pour 1 ounce of lemon juice and 2 ounces of berry syrup fill with seltzer and stir well. Garnish with a berry of choice.

Herbal Ouzo Lemonade

August 10th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
1⁄3 cup water
1⁄3 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Herbal Lemonade

August 10th, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup herbal syrup (herbs of choice)
2 cups lemon juice
10 cups water
2 cups ice
Herbs for garnish

Directions

Mix together the herbal syrup and the lemon juice and fill pitcher with ice and water, garnish with herb leaves!

Mutton Holler Swamp Coolers

August 3rd, 2011 § 0 comments § permalink

Makes one gallon of non alcoholic mixer

Ingredients

Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Ice
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)

Directions

In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!

Strawberry Margaritas with Dried Strawberry Lime Salted Rims

June 26th, 2011 § 0 comments § permalink



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Makes 1 margarita

Perfectly simple and delicious, a fresh strawberry margarita says summer like few other things do. With eh addition of the strawberry lime salted rim this drink becomes exquisite

Ingredients

2 ounces tequila (white or pink is best)
1 ounce orange liquor (triple sec or grand marinier type)
Pinch of lime zest
Juice of 2 limes
1 ounce strawberry puree (more for a sweeter version)
Strawberry Lime Salt for inside and the rim (recipe follows)

Directions

In a shaker filled with ice, place the tequila, orange liquor, pinch of lime zest, juice or 2 limes and the strawberry puree. Add a pinch of the strawberry salt and shake vigorously. Pour the mixture, ice and all, into a low ball glass rimmed with the strawberry salt. Garnish with a strawberry or a lime wedge.

Dried Strawberry Lime Salt
Makes ½ cup

An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.

Ingredients

1 tablespoon lime zest
1 tablespoon dried strawberries, crushed into dust
½ cup pink Himalayan coarse sea salt (maldon salt ok as well)
Juice of 1 lime

Directions

In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.

Strawberry Sodas

June 26th, 2011 § 1 comment § permalink

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Makes 1 soda

A lovely and seasonal option for sugary sodas, kids and adults won’t be able to refuse this sweet delightful drink that will forever be reminiscent of summer to your palette.

Ingredients

2-3 ounces strawberry puree (recipe follows)
Seltzer water
Ice

Directions

In a glass filled with ice combine the strawberry puree depending on sweetness either 2 or 3 ounces and fill with seltzer water.  Stir well and garnish with a strawberry.

*to make the strawberry puree take 1 cup of strawberries, hulled and chopped, ½ cup turbinado or unprocessed sugar and ½ cup water and bring to a boil.  Take of heat and cool.  Blend in a blender until smooth.

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