With Memorial Day weekend coming up, we thought you all might be interested in mixing up the usual libations.
We’ll start with the fancy and finish with the simple. Cheers!!
Gin and Tonic Granita
This fantasical dessert-cocktail courtesy of Amanda on Chew Town Blog is as refreshing as it gets. If you’re somewhere like my part of California and looking at 90 degree temps for the weekend, this is the drink for you!
I personally decrease the simple syrup from her recipe, but if you like it sweeter, adjust to your taste. I have converted her funky milliliter measurements (silly Australia) to ounces 😉 If you don’t have a juicer for cucumber, just blender them until they’re smooshy and push juice through a fine-mesh strainer.
GIN AND TONIC GRANITA
1/2 cup water
1/8 cup fine white sugar
5 ounces Hendrick’s Gin
16 ounces tonic water (I like FeverTree)
1/3 cup cucumber juice (made using household juicer)
Cucumber ribbons, to garnish
Combine sugar and water in a medium saucepan and heat over medium high heat, stirring until sugar has melted. Reduce to a simmer and continue to heat for 5 minutes. Remove from heat and set aside to cool.
Once cool, place in a medium baking dish and add gin, tonic and cucumber juice. Place in the freezer and each hour, take a fork, and fluff up the ice crystals freezing for at least 4 hours.
Serve topped with skewered cucumber ribbons. You can play around with adding mint or thyme to the simple syrup as it cools for more herbal flavor. Makes ~4 depending on your serving size.
This is one of my own creations. I’m admittedly a ginger-fanatic. The world has yet to make a ginger beer that’s gingery enough for me. If you prefer your ginger on the lighter side, omit the extra fresh ginger and/or swap out the ginger beer for club soda. You can also go full-domestic and make your own honey-sweetened ginger ale from This Post on Kitchen Stewardship (picture below from that blog).
GIN-GIN FIZZ (for each)
1 oz Domain De Canton Ginger Liquor
2 oz good Vodka
1/2-1 tsp fresh grated ginger (can also buy in a jar or tube)
Juice of 1/2 lemon or lime (Meyer lemons are great too)
2 Tbs fresh mint leaves
Strong ginger beer (I recommend Cock and Bull) or club soda to top off
Muddle first 5 ingredients together. Add ice and shake vigorously to chill. Strain into ice-filled glass.
Top with ginger beer, garnish with lime and mint.
This tart little twist on a traditional mojito is absolutely perfect for a southern summer afternoon. Even better, an urban gardener can grow these ingredients themselves and make some seriously farm-to-table beverages. We personally made these with our backyard blackberry and mint harvest last year, and loved every sip.
BLACKBERRY MOJITOSPer serving:
- 5-6 blackberries (frozen work great too, if you don’t have fresh ones on hand!)
- Small handful of mint leaves
- Juice of 1 lime
- 1 1/2 tbsp simple syrup
- 1 shot of good quality light rum
- Club sodaMuddle blackberries, mint, lime, and simple syrup in glass. Add rum, and fill glass with ice. Fill to the top with club soda and ENJOY. Easy, peesy, mojito squeezy.
Grown Up Cherry Coke
This one is fast and delicious. Goes great with burgers on the BBQ!
GROWN UP CHERRY COKE
Love Cherry Coke? You will love this:
1. A shot (or two) of Three Olives Cherry Voda
2. Coke or Diet Coke
3. Splash of Amaretto
You won’t taste the alcohol, and it will bring you back to the 90’s when cherry coke, lucky strike candy cigarettes and hot fries were your go to at the community pool!!
Enjoy any/all of these responsibly with 1 glass of water for every cocktail 😉 Dr. Annie’s orders!
With love from the ladies of Lockers to Littles