Recipes

Strawberry Blossom

Recipe by Tina Marie Brackett

Ingredients
1 oz strawberry balsamic shrub*

3/4 oz earl grey syrup*

1/2 oz lime juice

1/4 oz orange juice

3 oz seltzer water

Instructions
Build in a collins glass and garnish with an orange twist.

*For Strawberry Balsamic Shrub
2 cups of sliced ripe or overly ripe strawberries with stems on

1 cup of sugar

1 cup of balsamic vinegar

Combine sugar and strawberries in a non-reactive bowl and macerate until fully incorporated. Cover and refrigerate for 24 hours. Add balsamic vinegar and stir until residual sugars dissolve. Fine strain, making sure to press juice out of strawberries. Store in glass, refrigerated, for up to one month.

*For Earl Grey Syrup
1 cup of hot water

3 earl grey tea bags

1 cup of sugar

Pour boiling water over tea bags and steep covered, for 5 minutes. Remove tea bags, add sugar, and stir until dissolved. Store refrigerated for up to one month.

Heavy Metal Pool Party

Recipe by Lindsay Rae Burleson

Ingredients
1.5 oz Seedlip(R) Garden 108 (Garden 108 | Distilled Non-Alcoholic Spirit from Seedlip)

.75 oz aloe vera drink (strained)

.5 oz lime juice

.25 oz rich simple syrup*

Instructions
Build in tin. Shake and strain into double old-fashioned glass, add cubed ice. Top with Mediterranean tonic such as Fever Tree.

Garnish with rosemary sprig/flower.

*For Rich Simple Syrup
Combine 2 parts sugar to 1 part water in a pan; stir over medium heat until sugar has dissolved. Store refrigerated.

Local Foods Chocolate Chip Cookies

Recipe Courtesy of Local Foods

Ingredients
1.25 pounds butter, tempered

.75 ounces kosher salt

2 tablespoons vanilla extract

1 pound light brown sugar

1 pound granulated sugar

6 eggs, tempered

2 pounds all-purpose flour

.5 TSP tbsp baking powder

2 pounds chocolate chips

Instructions
Make sure the eggs and butter are tempered.

Cream the butter, sugar, vanilla, salt, and baking powder for 7 minutes then start on low speed to get the mixing going, once mixed turn to high speed whip until creamy. At half way point on timer, stop and scrape to make sure it is well mixed.

Add eggs 1 at a time to allow it to mix and not splash. Once eggs are all in turn to high speed, whip for 3 minutes.

Start adding flour a bit at a time on low speed until all the flour is in. Do not over mix the flour or you will develop gluten.

Still on low speed add the chocolate in small batches once all chocolate is in, mix for 30 seconds and finish by hand.

Bake at 325 degrees F for 8 minutes, rotate, and bake for 8 more minutes then see if done.

Cherry Refreshing Limeade

Recipe by Sarah Crowl of Better Luck Tomorrow

Portions can be adjusted, depending on desired level of tartness/sweetness.

Ingredients
(Optional) muddled herbs, mint/rosemary

2 oz lime juice

1 oz simple syrup

1 oz cherry syrup

Instructions
Shake, strain over ice in tall glass/Collins Top with 2 oz topo chico or sodaGarnish w cherry + lime wheel.

Melon Tonic

Recipe by Sarah Crowl of Better Luck Tomorrow

Muddle in glass
8 mint leaves

2-3 diced cucumber slices in a glass.

.5 oz lemon juice

.5 ounce lime juice

2 dashes of salt tincture (4:1)

1 oz cucumber shrub*

Top with 2 oz Tonic (I use Fever-tree Mediterranean). Swizzle. Garnish with cucumber wheel + mint sprig.

*Cucumber Shrub
Equal parts: peeled cucumber flesh (puréed is best), sugar, and rice vinegar.

Shrub substitute: .5 oz simple syrup, .5 oz lemon juice/vinegar + 3 more diced cucumber slices, and shake.

Tea-Ki Times

Recipe by Sarah Crowl of Better Luck Tomorrow

Ingredients
8 mint leaves

.5 oz Luxardo cherry syrup (or grenadine) in glass

.5 oz orgeat (n/a almond syrup)

1 oz lime juice

2 oz tea (green tea)

Instructions
Shake. Sonic ice. Collins glass. Top with Ginger beer. Garnish mint sprig + cherry.

Cantaloupe-(Non)-Rita

Recipe by Sarah Crowl of Better Luck Tomorrow

Ingredients
1.5 oz Cantaloupe Shrub*

2 oz (Zico) coconut water

.75 oz lime juice

.5 oz orange juice

Instructions
Sprinkle salt or 2 dashes salt tincture (4:1). Shake, strain into glass w salt rim. Garnish melon, lime, salt.

*For Cantaloupe Shrub
1 part water 1 part rice vinegar (mildest in flavor) 4 parts sugar  5 parts fruit puree.

Slow Cold method: Combine puréed fruit, sugar, vinegar, water, chill, agitate over next few days until combined.

Quick method: You can heat combined ingredients over stove top. Cool, store in cooler.

Shrub substitute: 1 oz melon/fruit purée + .5 oz simple syrup + .5 oz lime/vinegar