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Comments 7

Drink Up This Crafted Goodness

Blood Orange Boozy

Aja Spice

Rose's Blush

Tie Me Off Kumquat

Did I tell you all I’ve been co-authoring a fun book due out for release in the fall? While working away at writing the food therapy cookbook with Magnus,  I was offered an opportunity to co-write a collection of culinary, craft cocktails with a business developer friend of mine, the fine and talented, Mr. Jeremy LeBlanc. Jeremy is the driving force of Tin Play, Precision Pour Tins, a beverage tool that every bartender, gadget lover and fine food purveyor will wish to have (when released soon). The past three Sundays we’ve been fully immersed in the fine art of food and drink styling at our photo shoots with photog, Sean Cassidy. Jeremy and I have plucked, chopped, mixed and muddled all varieties of herbs, seeds, roots, fruits and elixirs to create what we truly hope our audience is going to sip right up!

Taking a pass on alcohol- no problem- you can still raise a glass to these tasty infusions. I couldn’t resist using all of the herbs and spices in my test kitchen along with fresh herbs, plants, seeds and roots from the local farmer’s markets. We blended sage with pumpkin puree, star anise with jalapeno syrup, cardamom infused honey stirred into lavender infused lime-aide… Yum.

Please let us know how you enjoy the drinks we’re previewing. We’ll be featuring our favorites at the Tin Play release party next week! Oh, yes, let me tell you about that soiree as well! Tin Play is hosting their release party next Wednesday, the 13th of March at La Puerta, in the heart of San Diego’s Gaslamp District. The boys at Tin Play have extended their invite to the Garden Eats community. If you’re local, stop by to mingle and say hi!

T H E   R E C I P E S

Rose’s Blush
****************************************
yields 1 cocktail

2 oz vodka
.5 oz Rosewater
4 oz lemonade
1 oz lavender syrup
fresh edible pink rose petals
ice

Stir vodka, rosewater, lemonade and lavender syrup.
Pour over ice.
Garnish with rose petals.

Note: replace vodka with soda water for an alcohol free option

Blood Orange Boozy
****************************************
yields 1 cocktail

fresh mint
3-4 slices of orange
½ cup freshly squeezed blood orange juice
2-3 oz bourbon
2-3 drops of bitters
splash of soda water
ice

Muddle mint and 3 slices of orange in a shaker.
Add juice, bitters and shake well.
Pour over ice.
Stir in bourbon and top with soda water.
Garnish with orange slices.

Aja Spice
****************************************
yields 1 cocktail

about 5-7 slices jalapeno
chili powder
2 slices ginger
3 oz pineapple juice
2.5 ounces tequila blanco
1 oz orange liqueur
ice

To a shaker add 2-4 jalapeno slices, dash of chili powder, ginger, pineapple juice, tequila and orange liqueur.
Pour over ice.

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7 Comments

  1. Pingback: Culinary Craft Cocktails: Searsucker Sunday Photo Journal | Garden Eats

  2. tanya says

    Have you heard of Veev? It’s an all natural, organic acai spirit alcohol line. Check it out. I think Wholefoods is starting to sell it now as well.

    🙂 Love your blog!

  3. Pingback: How to Make Valentine’s Day Rosewater In 5 Quick Steps | Garden Eats

  4. Pingback: Friday Favorites with Dr Christine – My Blog

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