#drink recipe

tastesoftamriel:

Rosy disposition tonic

If you enjoy rose in your drinks as much as I do, you’ll love this little pick-me-up with a refreshing tonic twist, straight from Summerset!

You will need:

2 tbsp dried rose petals or buds

1 vanilla pod

2 tsp white tea leaves

2-3 slices fresh ginger

2 tsp grenadine syrup

200ml boiling water

100ml sparkling or tonic water

Ice, to serve

Maraschino cherry, to serve

Method:

Add the rose petals, vanilla pod, ginger and white tea to a pot of boiling water. Boil on low heat for about 10 minutes, until infused.

Strain into a jug and leave to cool before refrigerating.

When the tea is cold, add the sparkling water and grenadine syrup and stir. Pour into glasses over ice, and serve with a maraschino cherry.

dandeebakes:

I’ve decided that I’m going create the drink menu at Blackbeard’s Bar and Grill & Other Delicacies & Delights & Fishing Equipment (and a gift shop out the back!)

First up:

Snakery Snaquiri

RECIPE:

Light layer:

1 cup of frozen strawberries, 1.5 oz light rum, 1 oz Cointreau, ½ oz simple syrup, cup of ice.

Dark layer:

½ cup frozen blueberries, ½ cup frozen blackberries, 1.5 oz light rum, 1 oz Cointreau, ½ oz simple syrup, 1 cup of ice and a few ice cubes made from blueberry juice (helps get that layer nice and dark purple)

Layer in a pint class and top with whipped cream and a few nicely tenderized snakes

Keep your eyes peeled for more recipes!

(@stitchyblogs and I are gonna be drunk for a few weeks!)

Lady Lemons Thyme Lemonade

What You Need:
6 Large Lemons
4 cups of sugar
4 Sprigs of thyme
1 cup of water
A generous amount of Ice

Boil one cup of water and pop the thyme sprigs and 2 cups of sugar into the pot to brew
Fill a large beverage dispenser halfway with Ice  (seriously,a big one.)
Slice 5 lemons in half and squeeze into dispenser ( I prefer a metal lemon squeezer)
Stir in 2 cups of sugar (yes stir, you want to coat the ice cubes in lemon juice and sugar)
At this point go ahead and take the thyme off the burner, add ice cubes to cool it down before adding it to the dispenser.
Last but not least fill er up with cold water!

I hope you all enjoy this little summer thyme ;) drink! My roommates sure did! it was almost gone the next day! That just means i get to make a new batch! Any suggestions for the next one?

This beautifully refreshing and delictely fragrant Gold Rush is the best of both worlds between a Bee’s Knees and a Whisky Sour. It is a particularly delightful cocktail to enjoy in the garden, on a sunny Spring afternoon, watching bees buzzing all over the blooms! Happy Friday!

Ingredients (serves 1)

• 8 ice cubes
• 60 millilitres/2 fluid ounces (4 tablespoons) Single Malt Whisky (some favour bourbon, but I reckon this drink benefits from the floral and herbal notes of The Glen Grant’s Arboralis)
• 30 millilitres/1 fluid ounce (2 tablespoons) Honey Syrup
• ½ lemon
• lemon twist, to garnish (optional)

Place six of the ice cubes in a shaker. Add Canadian whiskyandHoney Syrup.

Thoroughly squeeze the juice of the lemon halve, and pour into the shaker. Close tightly and shake energetically until well-chilled.

Place remaining ice cubes into a chilled rocks glass, and strain cocktailinto it.

Garnish with lemon twist, if desired.

EnjoyGold Rushimmediately!

On a chill and rainy April day, this beautifully fragrant Spiced Rum Hot Cocoa is bringing you the warmth and sunshine the skies lack! Happy Friday!

Ingredients (serves 1):

• 1 ½ cup semi-skimmed milk
• ½ teaspoon Homemade Vanilla Extract
• 1 teaspoon caster sugar
• 1 teaspoon dark muscavado sugar
• 1 heaped teaspoon unsweetened cocoa powder
• ½ tablespoon Cardamom and Vanilla Rum or other spiced rum of your liking

Heatmilk over a low flame. Once simmering, stir in Vanilla Extract, caster sugar, dark muscavado sugarandcocoa powder. Stir well, until perfectly blended. Add Cardamom and Vanilla Rum and, continue stirring just foamy.

EnjoySpiced Rum Hot Cocoaimmediately!