engarde wrote:My quest for the perfect gin gimlet continues. Here is another winning recipe:
Time: 5 minutes, plus 20 minutes to steep. Move over, mint: Basil's spicy flavor puts a fresh spin on the traditional gimlet. Make the syrup before guests arrive—it keeps up to 2 weeks in the refrigerator.
Yield: Makes 2-4
1 cup sugar
1 large bunch basil, coarsely chopped
Basil sprigs, for garnish (optional)
1. Make basil syrup: In a large microwave-safe measuring cup, combine sugar, 3/4 cup water, and basil.
2. Microwave on high until sugar dissolves, 3 to 4 minutes.
3. Let basil steep in syrup 20 to 30 minutes, then strain and cool (you'll have enough syrup for 4 drinks).
4. Fill shaker with ice. Pour 4 ounces gin, 2 ounces basil syrup, and 1 ounce lime juice. Shake and serve up, garnish with basil sprigs.
Next time I may add a smidge more lime, but still fan-freakin-tastic!
I can attest that this Gimlet is mighty tasty - and I don't even really like Gin that much!
JamieLeaM wrote:I had my first gin and tonic tonight and I liked it. It made me feel so Cat like and I wanted to go find me some silver and stake a vampire. Though once that drink hits you...it hits you. I didn't think I was getting a buzz or anything so kept drinking that, then ordered a margarita and then BAM (That's me on the right). As soon as I took my last sip I was floating.
I never believed anyone when they said gin tasted like pine needles, but it actually does. Not unpleasantly so, I don't think. I do not, however, like lime in it. Yuck! I like it just the gin and the tonic water. The warm feeling in my chest was very pleasant too.
drea268 wrote:It has been so insanely hot & humid here that we have been sticking to "ice cream" type drinks.....not calorie friendly but oh so yummy on these hot days!
Butterscotch Ice Cream recipe
1 oz butterscotch schnapps
1/2 oz Frangelico® hazelnut liqueur
1 oz Kahlua® coffee liqueur
1 oz hazelnut liqueur
1 oz Irish cream
8 oz milk
Stir all ingredients together in a highball glass, using ice cold milk and/or several ice cubes.
1/2 cup rum
1/2 cup coconut cream
1/4 cup coconut milk
1/4 cup pineapple chunks
Sliced pineapple, for garnish, optional
Maraschino cherry, for garnish, optional
Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.
Serve, garnished with a slice of pineapple and maraschino cherry, if desired.
1 1/4 oz gold tequila
3 oz orange juice
1 oz sweet and sour mix
1 scoop vanilla ice cream
6 oz crushed ice
Blend all ingredients until slushy. Serve in a margarita glass.
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