WHITE TEA PUNCH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
2 oz (30 ml) chilled sweetened tarragon white tea
½ oz (15 ml) lemon juice
assorted melon pieces (honeydew and cantaloupe), to taste
1 sprig tarragon, for garnish
Instructions
- In a mixing glass, combine gin, sweetened white tea and lemon juice with ice and stir until chilled. Place cubed ice and melon pieces in a rocks glass. Strain cocktail into prepared glass. Garnish with a sprig of fresh tarragon.
- To make CHILLED SWEETENED TARRAGON WHITE TEA: Steep 4 white tea bags in 2 cups (500 ml) of boiling water for 3 to 4 minutes. Add ½ cup (125 ml) of sugar and 3 to 4 sprigs of fresh tarragon to hot tea while steeping. Remove tea bags and tarragon and strain. Once cool, store in a sealed container in refrigerator for up to 1 week.
Featuring
ORANGE SOUCHONG MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Absolut Mandarin
3/4 oz (22 ml) red sweet vermouth
1 oz (30 ml) Lapsang Souchong Cordial
2 dashes orange bitters
1 strip orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka, vermouth, Lapsang Souchong Cordial and orange bitters. Stir until well chilled and diluted as desired. Strain into a chilled cocktail glass. Express oils from orange peel over surface.
- To make LAPSANG SOUCHONG CORDIAL: Pour 1¼ cups (310 ml) boiling water over 2 tbsp (30 ml) of loose-leaf lapsang souchong tea. Steep for 5 minutes. Strain out leaves and discard. Combine hot tea with 2/3 cup (150 ml) of sugar and stir to dissolve. Once cooled, refrigerate in sealed container for up to 1 month.
Featuring
JASMINE COLLINS
Ingredients
Serves 1
1½ oz (45 ml) Capel Premium Pisco
3 oz (90 ml) cold-steeped jasmine green tea
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup
2 oz (60 ml) soda water
1 sprig fresh mint, for garnish
Instructions
- In a Collins glass, combine pisco, jasmine green tea, lemon juice and simple syrup. Stir to mix and add ice. Top with soda water and garnish with fresh mint.
- To prepare JASMINE GREEN TEA: Combine 2 tbsp (30 ml) of loose-leaf jasmine green tea with 4 cups (1 L) of room temperature water. Cover and let sit for 6 to 8 hours. Strain loose-leaf tea through a coffee filter and transfer to a sealed container to refrigerate until ready to use.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water, then chilled.
Featuring
CASAMIGOS SPRING FASHIONED
Ingredients
Serves 1
1 brown sugar cube
3 dashes plum bitters
orange rind, for garnish
2 oz (60 ml) Casamigos Reposado tequila
Instructions
- In a rocks glass, soak sugar cube with bitters. Add orange rind and muddle into a zesty, sugary paste. Pour Casamigos Reposado into glass and continue to stir and muddle to make a fluid consistency. Add large cubes of ice and stir for 3 to 5 minutes.
Featuring
BAD HOMBRE
Ingredients
Serves 1
4 slices jalapeño, (save 1 for garnish)
1½ oz (45 ml) Olmeca Altos Plata tequila
½ oz (15 ml) Grand Marnier
1 oz (30 ml) lime juice
½ oz (15 ml) egg white
½ oz (15 ml) agave syrup
Himalayan pink salt and Hawaiian
black salt, for garnish
Instructions
- In a shaker tin with ice, combine 3 jalapeño slices, tequila, Grand Marnier, lime juice, egg whites and agave syrup. Shake vigorously and double strain over ice in a rocks glass partially rimmed with Himalayan and Hawaiian black salt mix. Garnish with a single jalapeño slice.
Featuring
MYSTIC COWBOY
Ingredients
Serves 1
2 oz (60 ml) Bulleit Frontier bourbon
1 oz (30 ml) lemon juice
1 oz (30 ml) Honey Syrup
½ oz (15 ml) egg white
5 sage leaves (save 1 for garnish)
Angostura bitters, for garnish
Instructions
- In shaker tin with ice, combine ingredients and shake vigorously. Double strain over ice into glass and top with Angostura bitters and a single sage leaf.
- To make HONEY SYRUP: 1:1 ratio honey dissolved in boiling water. Allow to cool
Featuring
THE GOOD LIFE
Ingredients
Serves 1
5 mint leaves
3 cucumber slices
2 oz (60 ml) Tanqueray London Dry gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Lemongrass Syrup, make ahead, recipe follows
mint sprig, for garnish
cucumber slices, for garnish
LEMONGRASS SYRUP:
2 cups (500 ml) sugar
2 cups (500 ml) water
1 lemongrass stalk
Instructions
- In a shaker tin, muddle mint leaves and cucumber. Add gin, lemon juice, Lemon Grass Syrup and ice. Shake and strain over ice into a tall glass. Garnish with fresh cucumber slices and a mint sprig.
- To make LEMONGRASS SYRUP: In a pot, bring all ingredients to a boil, stirring constantly. Allow mixture to simmer for 10 to 15 minutes then remove from heat to cool. Strain out lemongrass stalk before using.
Featuring
EMPRESS LAVENDER GIMLET
Ingredients
Serves 1
2 oz (60 ml) Empress 1908 gin
1 oz (30 ml) lemon juice
½ oz (15 ml) Lavender Syrup, make ahead, recipe follows
fresh or dried lavender, for garnish
LAVENDER SYRUP:
2 cups (500 ml) sugar
2 cups (500 ml) water
2 oz (60 ml) muddled/crushed lavender buds
Instructions
- Shake and strain ingredients over ice into a double rocks glass. Garnish with fresh or dried lavender or other edible flowers.
- To make LAVENDER SYRUP: Bring sugar and water to a boil, stirring regularly. Allow to simmer for 10 to 15 minutes, remove from heat and add crushed lavender. Steep lavender for 1 to 2 hours; strain before using.
Featuring
PLUM BLOSSOM
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.
Featuring
STRAWBERRY BARBECUE PORK
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) apple cider vinegar
salt and pepper, to taste
2 tsp (10 ml) fresh rosemary leaves
3 garlic cloves, minced
2 pork tenderloins, about 1 lb (500 g) total
1 tbsp (15 ml) grapeseed oil
1 large shallot, finely diced
2 tbsp (30 ml) canned tomato paste
¼ cup (60 ml) water
1 tbsp (15 ml) light brown sugar
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2 ml) cayenne pep
½ tsp (2 ml) sweet smoked paprika
2 cups (500 ml) diced strawberries, plus extra for serving
1 tbsp (15 ml) lemon juice
Instructions
- In a blender, mix first 5 ingredients until well combined. Place pork tenderloin in a resealable plastic bag and pour in blended mixture. Refrigerate at least 2 hours up to overnight.
- Preheat grill over medium-high heat.
- Remove tenderloin from marinade and let rest at room temperature for 20 minutes.
- In a medium saucepan over medium heat, heat grapeseed oil. Add shallots and sauté until starting to caramelize, about 3 minutes. Stir in tomato paste, water, sugar, red wine vinegar, Worcestershire, cayenne and paprika. Bring to a simmer and cook, stirring frequently for 10 minutes. Stir in strawberries and lemon juice and continue to cook until strawberries have softened and sauce is thick yet pourable, about 10 minutes. Remove from heat and set aside.
- Place pork on grill, and cook, turning frequently, until an instant-read thermometer reads 140 F (60 C) at tenderloin’s thickest point, about 12 minutes total. Transfer to a cutting board and let rest 10 minutes.
- To serve, slice loin into medallions and transfer to a platter. Top with some strawberry barbeque sauce before garnishing with diced strawberries, if desired. Serve while warm.