16
Dec
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.