Pimm’s and Ginger Beer

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Pimm’s + Ginger Beer (from Set The Table Blog)

2 oz. ginger beer (60ml)

2 oz. Pimm’s No. 1 (60ml)

1/2 oz. lime juice (15ml)

4-5 large mint leaves, plus extra for garnish

Muddle the mint leaves and lime juice in the bottom of a cocktail shaker. Add the Pimm’s and stir to combine. Strain into a short glass filled with ice. Top with the ginger beer and stir lightly to combine. Garnish with mint leaves and/or a lime wedge. Serve and enjoy!

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Ginger-Mint Juleps with Fresh Pineappl

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Just came home from my after-work and saw this cocktail recipe, wish a drank this tonight!

Ginger-Mint Juleps with Fresh Pineappl

Makes 1 cocktail, recipe + pic from the kitchn

8 – 10 mint leaves
2 heaping tablespoons chopped pineapple
2 tablespoons ginger syrup
2 ounces (1/4 cup) Kentucky bourbon, such as Maker’s Mark
3 tablespoons pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish

Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors. 

Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first but mellows as the ice melts. Add more pineapple you want it sweeter.

 

Friday night! and a Cranberry Ginger Fizz Cocktail

We spent the evening at out favorite bar drinking drinks we hadn’t heard of ever… We now know that the drink “woo woo” tastes like sh*t and that the “Gatsby” is probably my new favorite drink…Here comes one a wish I’d tried! Now off to work!!!!!

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Cranberry ginger fizz cocktail

Ingredients

  • 3/4 cup sugar
  • 3/4 cup water
  • 1 cup fresh cranberries
  • 1 lemon, cut into wedges
  • 1/2 orange, cut into slices
  • 1 1/2 cups dry gin – Bombay Sapphire, Beefeater or Tangueray suggested
  • 1 cup chilled Ginger Ale
  • 4 mint springs

Preparation

  1. Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat; pour off all but one cup of syrup, reserving any extra for another use.
  2. Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
  3. Place 2 Tablespoons drained cranberries and 6 Tablespoons cranberry syrup in a large pitcher; add the lemon wedges and orange slices.
  4. Using a muddler or wooden spoon, vigorously mash the fruit.
  5. Stir in gin and let steep for at least 5 minutes.
  6. Strain into a medium pitcher.
  7. Fill 4 glasses with crushed ice and 1/4 cup ginger ale.
  8. Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
  9. Mound additional ice on top of each glass and garnish with 3 candied cranberries and a mint sprig