Archive | Beverages

Winter-Cocktails-cranberry

Cranberry Caipirinha

From New-Fashioned Classic Cocktails Warm Winter Spirits

Recipe and photo by Alexis Abel

Serves: 1

¾ ounce Cranberry Simple Syrup (see recipe below)
10 fresh cranberries
2 teaspoons dark brown sugar
⅛ of a lime, cut into wedges
2 ounces cachaça

Add Cranberry Simple Syrup, fresh cranberries, dark brown sugar and a wedge of lime to the bottom of a cocktail shaker. With the back of a spoon or a muddler, muddle until lime and other ingredients are blended. Add ice and cachaça. Shake until chilled, about 10 to 15 seconds. Taste and add additional Cranberry Simple Syrup or brown sugar until desired sweetness is achieved. Pour drink, with ice, into a rocks glass. Add additional ice and garnish with a lime wedge.

Cranberry Simple Syrup

1 cup water
1 cup sugar
1 cup fresh cranberries

Place water, sugar and cranberries in a small saucepan. Bring to a boil, whisking constantly until sugar dissolves. Reduce heat to low and simmer 10 minutes. Remove from heat and allow to cool. Strain out cranberries and chill until ready to use. Strained cranberries can be reserved and spread on toast or mixed into yogurt or oatmeal. Cranberry Simple Syrup can be refrigerated for … Read More

Continue Reading
Winter-Cocktails-old-fashioned

Pomegranate Old Fashioned

 

From New-Fashioned Classic Cocktails Warm Winter Spirits

Recipe and photo by Alexis Abel

Serves: 1

1 slice orange
10–15 pomegranate seeds
1 teaspoon dark brown sugar
4 dashes orange bitters
4 dashes Angostura bitters
2 ounces bourbon
1–2 large or 3–4 small cubes of ice
Splash of club soda (optional)
Cinnamon stick
Freshly ground nutmeg (about 1/16 teaspoon)

Place orange slice, pomegranate seeds, dark brown sugar and bitters in the bottom of a rocks glass. With the back of a spoon or a muddler, muddle until all ingredients are blended. Add bourbon and ice. Stir briskly to chill. Add a splash of club soda, if desired. Garnish with a cinnamon stick and freshly ground nutmeg. Serve immediately.

Continue Reading

Cranberry Simple Syrup

From New-Fashioned Classic Cocktails Warm Winter Spirits

Recipe and photo by Alexis Abel

1 cup water
1 cup sugar
1 cup fresh cranberries

Place water, sugar and cranberries in a small saucepan. Bring to a boil, whisking constantly until sugar dissolves. Reduce heat to low and simmer 10 minutes. Remove from heat and allow to cool. Strain out cranberries and chill until ready to use. Strained cranberries can be reserved and spread on toast or mixed into yogurt or oatmeal. Cranberry Simple Syrup can be refrigerated for up to one month.

Continue Reading
Photo by Janelle Shank

Cherry Limeaid

Photo by Janelle Shank

Yield: 2 servings

Juice of 1 lime

12 ounces seltzer or soda water

Cherry Syrup (recipe below)

Mint leaves (optional)

1 lime, sliced (optional)

Fill 2 8-ounce glasses with ice. Divide lime juice between 2 glasses and add enough seltzer or soda water so that glasses are half full. Fill the remainder of each glass with the cherry syrup. If desired, garnish with mint leaves and lime slices.

—Recipe developed for Edible Omaha by Julie Kolpin

 

Cherry Syrup

Yield: 2 servings

Photo by Janelle Shank

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade (recipe above) or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Read More

Continue Reading

Cherry Syrup

Cheryy Limeaid made with Cherry Syrup
Photo by Janelle Shank

Yield: 2 servings

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Julie Kolpin

Continue Reading

EASY APPLE CIDER

Serving: 6–8

  • 8–10 apples, any variety, cored and chopped
  • ½ cup granulated sugar
  • 3–4 cinnamon sticks or 4 tablespoons ground cinnamon
  • 4 tablespoons alls pice

Pinch each of nutmeg and ground cloves Cut the apples into quarters, leaving skins on.  Add to large stockpot and fill with enough water to cover apples. Add spices and stir once. Bring to a boil over high heat and boil for 1 hour. Reduce heat and simmer for 30 minutes. Remove from stove and mash apples into a pulp. Let cool. Strain liquid into a jar and store in refrigerator up to 1 week. Can also be frozen and stored for 1 month.

From Janelle Dangerfield Shank

Continue Reading

Watermelon Cooler

Serving 4

1 quart plus 1 cup cubed, seedless watermelon

2 cups ice cubes

4 limes, juiced

¼ cup granulated sugar

Kosher salt, to taste

4 lime wedges

Combine first four ingredients in blender and blend until smooth. Pour into glasses and sprinkle with kosher salt. Serve with lime wedges.

For cocktail: Add 1 ounce vodka to each glass.

From Ann Nelson

Continue Reading 0

Raspberry-Lemon Iced Tea

Serving 18–20

1 ¼ cups fresh whole raspberries, washed and divided

½ cup plus

2 tablespoons granulated sugar

1 gallon water

3 large, three-ounce ice tea bags Juice of two lemons

Roll ¼ cup of raspberries in 2 tablespoons sugar and freeze in single layer on cookie sheet for at least one hour. Meanwhile, add water to large saucepan and turn burner to high. Once water boils, add tea bags, remaining raspberries and sugar. Stir until the sugar is dissolved. Reduce heat to low and steep for 5 minutes. Remove from heat and discard tea bags. Cool for 10 minutes. Add lemon juice and stir. Strain to remove cooked raspberries, if desired. Chill in refrigerator. When ready to serve, pour over ice and add a few frozen, sugar-coated raspberries.

From Ann Nelson

Continue Reading 0

Cilantro and Celery Spritzer

Serving 1

3 tablespoons freshly squeezed lime juice

¼ cup fresh cilantro, chopped

1 tablespoon agave nectar

1 tablespoon water

1 celery stalk, trimmed

Ice

6 ounces club soda or lemon-lime soda 1 lime wedge Combine lime juice, cilantro, agave and water in a glass. Use celery stalk to muddle together. Pour through strainer into another glass full of ice and discard cilantro leaves. Add soda and use celery stalk to stir. Garnish with lime wedge.  For a cocktail: Replace 1 ounce of soda with Absolut Citron.

From Ann Nelson

Continue Reading 0

Strawberry-Basil Lemonade

Serving 8–10

Strawberry-Basil Syrup:

1 ½ cups granulated sugar

1 cup water

1 pound strawberries, washed, hulled and sliced . inch thick

¾  cup tightly packed basil leaves

Lemonade:

8 cups cold water

2 cups lemon juice, chilled

Ice

Garnish:

½ pound strawberries, washed, hulled and sliced . inch thick

¼ cup tightly packed, blemish-free basil leaves

For the syrup:

Place the sugar and water in a medium saucepan over high heat.

Stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries; reduce the heat to medium-low and simmer until the strawberries have softened, about 10 minutes.

Remove from the heat, add the basil leaves and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

For the lemonade:

Pour the water, lemon juice and 1. cups of the strawberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine. Taste and add additional strawberry-basil syrup as needed. Add ice and garnish with the sliced strawberries and basil leaves.

For a cocktail: Add 1 ounce of Absolut Citron or other vodka … Read More

Continue Reading 0

Facebook

Twitter