January 16th, 2013 § § permalink
Ingredients
2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Soda Water
Directions
Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, 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 glass and fill with soda water and stir. 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.
January 5th, 2013 § § 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.
May 4th, 2011 § § permalink
Makes 1 drink
Ingredients
Lemon mint brown sugar (recipe follows)
4-5 fresh mint leaves
Crushed or shaved ice
½ ounce lemon mint herbal syrup (recipe follows)
2 ½ ounces bourbon (Makers Mark is our preferred choice)
Crushed or shaved ice
Directions
Wet the rim of a old fashioned or low wide mouth glass with a lemon wedge, dip in the lemon mint sugar to create a sugared rim. Place the mint and a pinch of the sugar in the glass and muddle with a muddler, releasing all the oils of the fresh mint. Filled the glass with shaved ice and pour in the bourbon and the lemon mint herbal syrup and stir! Enjoy while watching the races or on any spring day!
Lemon-Mint Brown Sugar
Makes 1 cup
Ingredients
1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine
Directions
Mix the ingredients together and store in an airtight container in the fridge for up to a week!
Lemon-Mint Herbal Syrup
Makes 1 cup
Ingredients
½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water
Directions
In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.