Ginger Mule

Ginger Mule

Make a batch of this spicy drink to serve hot, from a slow cooker or teapot, or cold, from a pretty pitcher. Use vodka to showcase spicy ginger flavour, gin to highlight botanical notes or whisky or rum to add warm caramel tones. Makes 8 drinks

Ingredients:
4 cups (1 L) ginger tea
1 oz honey, or to taste
Juice of 1/2 lemon or whole lime, about 2 tbsp (30 mL)
8 oz vodka, gin, whisky or rum
Fresh rosemary sprigs to garnish
Fresh cranberries or herbs, candied ginger or citrus slices to garnish.

Directions:
Prepare ginger tea according to package directions. In a heatproof container, combine honey with hot tea and stir until completely dissolved. Add citrus juice. Taste and adjust sweetness as desired. For cold drinks, cool to room temperature, then refrigerate until chilled.

Add spirit of choice and stir to combine. (If holding warm drink in slow cooker, keep on lowest temperature to prevent alcohol from evaporating.)

To serve, pour or ladle 5-oz servings into heatproof mugs or tumblers full of ice. Garnish as desired.   Makes 8 drinks

The Hugo

The Hugo

Full of summer seasons flavors, this is a modern classic.   Gin captures the refreshing essence of a sea breeze.

Ingredients:

1 handful/s ice cubes
2 tablespoons Gin
2 tablespoons Elderflower cordial
6 Tablespoons chilled Prosecco
1/4 cup sparkling water
1 strip of lemon zest
1 mint sprig to garnish

Directions:

Place in a cocktail shaker, ice cubes, gin, elderflower cordial, process,  and sparkling water, shake well.  Garnish with lemon zest and mint sprig.  

• 
  
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins

  Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

  Ingredients

  • 1 handful/s ice cubes
  • 25ml Hendrick’s Neptunia Gin
  • 25ml elderflower cordial
  • 100ml chilled Prosecco
  • 50ml sparkling water
  • 1  strip of lemon zest
  • 1  mint sprig to garnish

Big Batch Long Island Ice Tea

Big Batch Long Island Ice Tea

Thought to be created by Robert Butt at the Oak Beach Inn in Babylon, N.Y., in the early ’70s, Long Island Iced Tea became a staple at bars all over North America well into the ’90s. Frowned upon by cocktail enthusiasts, it was usually slapped together with low-end spirits and sour mix. Our balanced version, batched for a crowd, reveals the drink’s delicious potential.

Ingredients
3 oz vodka
3 oz gin
3 oz white rum
3 oz 100 per cent agave blanco tequila
3 oz Cointreau
4 1/2 oz strained fresh lemon juice
3 oz Simple Syrup (recipe follows)
12 oz Coke, chilled
Small or half lemon wheels to garnish

Directions:
Combine vodka, gin, rum, tequila, Cointreau, lemon juice and simple syrup in a 4-cup (1-L) glass jar or bottle. Cover and refrigerate for up to 1 day.

To make 2 drinks at a time, pour 5 1/2 oz of mix into a cocktail shaker. Fill 3/4 full with ice. Shake until ice-cold, about 12 seconds. Strain into 2 chilled 8-oz glasses filled with ice, dividing evenly. Top each with 1 1/2 oz Coke. Lightly stir and garnish with lemon wheels. Serve immediately. Makes 8 drinks

Caramelized Carrot Salad WithThe French 75 Cocktail'

                                                          file photo

Caramelized Carrot Salad With 

The French 75 Cocktail

Raise a toast with this cocktail while indulging in classic summer salad utilizing French techniques.

In my hometown in northern Ohio,  a farm located on a rural highway known as Sandy Ridge has been reborn.  In my youth it was known as Swabley's Fruit Farm.  Today it is known as the best place in the area for great dining.  A chef named Jamie McFadden who was trained in French dining, recreated a business known as the place to meet and greet friends!  Jamie shared two recipes which I am sharing with you!

The French 75 Cocktail
The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm gun! Serve on the 
rocks or make a pitcher and freeze slightly.
Ingredients:
In a shaker combine:
2 ounces lemon juice
2 ounces gin
2 teaspoons simple syrup
1 cup ice cubes
Pour into Collins glasses and top off with:
4 ounces chilled Sandy Ridge Sparkling Riesling
Garnish with: 
1 lemon slice
1 cherry

Caramelized Carrot Salad with Radicchio and Citrus
Ingredients:
1/2 cup sliced almonds
2 pounds carrots, peeled and cut into 4x1/2-inch sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided 4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, sliced into thin strips
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
2 tablespoon honey
2 heads radicchio (about 11 ounces), cut chiffonade
4 oranges, peeled, sliced into 1/2-inch half moons/segments
2 cups parsley leaves

Directions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8 to 10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10 to 12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds. Entertain deliciously! Serves 8

Chef Jamie McFadden is the chef and proprietor of Sandy Ridge Vineyards & Mercantile at 180 Ohio 61 E., Norwalk and the Founder of Cuisiniers Catered Cuisine & Events in Winter Park, Fla.

Alpine "One Rose Cocktail"

Alpine "One Rose Cocktail"

This cocktail is a signature drink from the Restaurant 350 Main in Park City, Utah.  So named because the Gin and Preserve Liqueur are products of the Alpine Distillery.  I went to my liquor store in hopes of duplicating the formula.  The clerk had an option to find a substitute  with an app. named Preserve Liqueur.   Enjoy!

Ingredients:

1 1/2 ounces Gin

3/4 ounce Preserve Liqueur, which is a herbal liqueur

1/2 ounce Aperol

3/4 ounce fresh lemon juice

4 drops Rose Water

1 sprig Rosemary for garnish

Directions:

Add the first five ingredients in a cocktail shaker with ice, and shake until chilled.  Double strain into your glass of choice.  Garnish with rosemary sprig.