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Qovun va Limon Verbena Prosecco bilan

Qovun va Limon Verbena Prosecco bilan


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Oddiy siropaga limonli verbena va pyureli kantalupani qo'shsangiz, Prosecco shirinliklari chiqadi.

Tarkibi

  • ¼ stakan limonli verbena barglari
  • Prosecco yoki boshqa ko'pikli sharob (xizmat qilish uchun)

Retsept tayyorlash

  • Shakar, limonli verbena va 1½ stakan suvni kichkina yirtqichlardan past olovda qaynatib, shakarni eritish uchun aralashtiring. Issiqlikni minimal darajaga tushiring va sekin 10 daqiqa qaynatib oling. Sovuq bo'lsin. Siropni idishga quying; qattiq moddalarni tashlang.

  • Ayni paytda, qovunni ikkiga bo'ling va urug'larni olib tashlang. Go'shtni blenderga soling va silliq bo'lguncha pyurega aylantiring. Sovun va ko'pik cho'kmaguncha, qovun aralashmasini siropga soling va 1-2 soat.

  • Xizmat qilish uchun, 8 stakanni uchdan bir qismiga qovun aralashmasi bilan to'ldiring (sizda qoldiq bo'ladi); muloyimlik bilan Prosecco bilan to'ldiring.

  • Oldinda: Qovun aralashmasini 1 kun oldin tayyorlash mumkin. Sovutib turing.

Sharhlar bo'limi

Yangi yil va#8217 -yil kechasi uchun mexnat retseptlari

Siz 2017 yil nihoyasiga etganini nishonlaysizmi yoki shunchaki yorqinroq 2018ni kutmoqdasizmi (yoki ikkalasini ham), sharob bilan nishonlash an'anasi. Biz siz bilan bir nechta kokteyl retseptlari bilan bo'lishmoqchimiz, ba'zilari sizniki bilan kechqurun dam olish uchun juda mos keladi, ba'zilari esa ziyofat sifatida qurilgan. Bir nechta oddiy, ba'zilari oldindan rejalashtirishni talab qiladi. Ishonchli bo'lish uchun ularning barchasi, ta'rifning oxirida oson tayyorlanadigan truffle.

Yarim tunda sehr
Stella Rosa Black Lux
qulupnay, kesilgan
ko'k
ohak sharbati
asal

Qulupnay va ko'k bilan stakanni to'ldiring. Stella Rosa Black Lux -ni tepaga quying. Keyin, bir stakan ohak sharbati va bir tomchi asal qo'shing. Xizmat qilishdan oldin yalpiz novdasi bilan bezang.

Burbon Blackberry Riki
1 1/2 oz. Coopers Craft Burbon
3/4 oz. yangi siqilgan ohak sharbati
3/4 oz. oddiy sirop
8 oz. gazlangan suv, ajratilgan
4 ta yangi qoraqarag'ay
1 ohakli g'ildirak qoraqo'tir bilan shishiradi

Qorong'oqni kokteyl silkitgichda maydalang. Keyin burbon, ohak sharbati, oddiy sirop qo'shing va muz bilan to'ldiring. Birlashtirish va sovutish uchun 15 soniya davomida silkiting. Kollinz stakaniga torting, so'ngra muz qo'shing va ustiga gazlangan suv quying. Ohak va qoraqarag'ali shish bilan bezang va somon bilan xizmat qiling.

Kızılcık sosu Jin va Tonik
Jeymi Jeymsda
2 qismli botanik Jin
½ qismi oddiy sirop
Lemon yangi limon sharbati 1 osh qoshiq klyukva sosu
Q Tonik
limon g'ildiragi

Kokteylli shakerda jin, oddiy sirop, limon sharbati va klyukva sosini birlashtiring. Taxminan o'n soniya davomida muz bilan silkitib, keyin muzli uzun stakanga torting. Tonik suv bilan aralashtiring va limonli g'ildirak bilan bezang.

Kelebek no'xat gulli choy
1 1/2 oz. Reyka aroq
1 oz. yangi limon sharbati
3/4 oz. Kelebek no'xat gulli choy siropi
quruq shampan

Bir stakan suv, bir stakan shakar va Butterfly Pea choy barglarini qaynatib, choy siropini tayyorlang. (Bular Internetda mavjud.) Qalinlashgan siropga aylangandan so'ng, issiqdan olib tashlang va sovushini kuting.

Barcha ingredientlarni shakerda birlashtiring. Shampan bilan stakanning yuqori qismiga silkiting va torting.

Crimson Royale
Nyu -Yorkning Leyenda shahridagi barmen Josh Kempbell tomonidan yaratilgan
1 oz. Kampari
1 1/4 oz. Choy ichgan Cinzano 1757
1 osh qoshiq. zanjabil siropi
1/2 choy qoshiq. anor pekmezi
Cinzano Prosecco

Ingredientlarni aralashtiruvchi stakanga qo'shing va aralashtiring, so'ngra shampan nayiga quying va Prosecco bilan to'ldiring. Apelsin qobig'ini ifoda eting va tashlang. Yonayotgan darchin tayog'i bilan bezang.

Choy bilan to'ldirilgan Cinzano 1757 qilish uchun:
Qora choy, doljin, chinnigullar va kardamomdan har biriga bir osh qoshiq aralashtiring. 750 ml lik Cinzano shishasiga quying - ziravorlar shishaning labiga to'kilmasligi uchun siz kichik huni ishlatishingiz mumkin. Bir kechada o'tiraylik.

Zanjabil siropini tayyorlash uchun:
2 stakan suv va 2 stakan shakarni qaynatib oling, so'ngra 8 oz qo'shing. dilimlenmiş zanjabil. 30 daqiqa turib oling, so'ng zanjabilni yaxshilab siqib oling. Sovutgichda havo o'tkazmaydigan idishda saqlang.

Vada
1 1/2 qismli Facundo Neo Rum
Sariq Chartreuzaning 1/2 qismi
Asal siropining 1/2 qismi (asal va suvning teng qismlari)
1 qism sutli kefir
yalpiz barglari (bezak uchun)

Shakar ichiga barcha ingredientlarni birlashtirib, muloyimlik bilan silkiting. Muz qo'shing va kuchli silkiting. Sovutilgan Nik va Nora Stakanga torting. Yalpiz barglari bilan bezang.

Yaxshi boshlanish
Jon Foley, Relief and Resource Co.
1 1/5 oz. Don Ciccio va Figli Amaro Donna Rosa
1/2 oz. Gay XO tog'i
1/4 oz. Nodir sharob kompaniyasi Boston Madeyra
1/2 oz. limon sharbati
1/4 oz. vanil loviya siropi

Orqaga quruq chayqating (muz bilan, keyin ham) va 8 ozga mayda torting. kokteyl stakan. Ko'pik ustidagi achchiq bilan bezang.

Quyosh ham ko'tariladi
Muallif: Jeykob Jonson, 2017 yilgi Wyoming viski aktsiyalari Barmenlar otishmasining g'olibi
2 oz. Vayoming viski kichik partiyasi burbon
.5 oz. Syerra Maestro Oloroso Sherri (15 yosh)
1 barspoon bols Crème de Cacao White
1 osh qoshiq Pernod Absinthe Supérieure bir chimdik tuz
bibariya muz to'pi

Vaqt o'tishi bilan muzli to'pni muzli to'pga solib, muz bilan to'ldiring va muzlatib qo'ying.

Kokteyl tayyorlash uchun absinteni kupe stakaniga qo'ying va oynaning ichki qismini aylantiring. Qolgan ingredientlarni quruq silkiting. Muz to'pini stakanga qo'ying va ustiga suyuq aralashmani quying. Keyin xizmat qiling.

Kardamom nok zarbasi
3 stakan Smirnoff № 21 aroq
6 stakan nok sharbati
1-2 choy qoshiq apelsin achchiq
2 ta qizil nok, ingichka gorizontal kesilgan
kardamom zanjabil siropi (pastga qarang)

Bu erda siropni birinchi bo'lib tayyorlang. 1/4 chashka asal, 1/4 chashka suvi, 10 ezilgan kardamon po'stlog'i, 1/8 chashka dilimlenmiş zanjabil va 1 osh qoshiq joylashtiring. vanilinni kichik idishga soling va 5 daqiqa davomida sekin qaynatib oling. Issiqlikni o'chiring va eng yaxshi ta'mga ega bo'lish uchun uni bir soat yoki bir kechaga qoldiring.

O'rta punchli piyola yoki ichimliklar tarqatuvchi idishga Smirnoff aroqini, nok sharbatini, achchiq va no'xat nokini quying. Kardamom zanjabil siropini aralashtiring. Sovutgichga tayyor bo'lgunga qadar qo'ying va muz ustida xizmat qiling.

Bu bayramdan bir kun oldin yoki kechasi tayyorlanishi mumkin va muzlatgichda saqlanishi mumkin, bu esa ta'mga mos keladi.

Bu ko'proq sarguzasht uchun:

Qarag'ay-olma zarbasi
Mixolog Nik Strangeway tomonidan
51 oz. olma sharbati
34 oz. sovutilgan limonli verbena choyi
17 oz. Banklar 5 orol Blend Rum
12 oz. Banklar 7 Oltin aralashmasi Rum
10 oz. Duglas Fir siropi (pastga qarang)
7 oz. Duglas Fir 5 ta orol aralashmasi
7 oz. olma pekmezi
3 ½ oz limon kislotasi eritmasi (barcha yirik supermarketlarda, Internetda yoki pivo zavodida mavjud)
suv
Yangi limonli verbenaning 3-4 ta katta bulog'i
1 stakan maydalangan shakar
suvsizlangan Qisqichbaqa olma g'ildiraklari

Birinchidan, Duglas Fir siropini 10 gramm yumshoq quritilgan Duglas Fir ignalarini 1/4 chashka qaynoq suvga taxminan 10-15 daqiqa davomida quyib, yarating. 1 stakan shakar qo'shing. Shakarni eritish uchun yaxshilab aralashtiring va keyin Duglas Fir ignalarini olib tashlang. Ishlatishdan oldin muzlatgichda saqlang.

Keyin verbena choyini tayyorlang, 2 ta ¼ stakan qaynoq suvga 3-4 dona yangi limon verbenasini 15 daqiqa davomida quying. (Yoki bir necha daqiqa davomida bir nechta verbena choy paketlarini demlang.) 2 ¼ stakan sovuq suv qo'shing va tortishdan oldin yana 10 daqiqaga qoldiring. Muzlatgichda saqlang.

Endi, 5 gramm muloyimlik bilan quritilgan Duglas Fir ignalarini yarim piyola Banklar 5 ga xona haroratida 24 soatdan ko'p bo'lmagan vaqt davomida quying. Ishlatishdan oldin torting.

Sizning zarbangizni yaratish uchun barcha ingredientlarni katta muzli idishga birlashtiring. Suvsiz qolgan Qisqichbaqa olma g'ildiraklari bilan bezang va xizmat qiling.

Baileys Irlandiyalik krem ​​-truffle retsepti
Shakar va joziba tomonidan
2 qop oq shokolad chiplari
5 osh qoshiq. Baileys Irish Cream
6 osh qoshiq. og'ir krem
bir chimdik tuz

Sekin pishiriladigan idishga Baileys Irish Cream, og'ir krem, 2 stakan oq shokolad chiplari va bir chimdik tuz qo'shing. Aralashtiring, aralashma yonib ketmasligi uchun doimo chayqatiladi. Aralash erigan va silliq bo'lganda, 6x6 o'lchamdagi pishiriladigan idishning kichik qopqog'iga quying va truffle aralashmasi o'rnatilguncha muzlatgichga qo'ying - bir kechada juda yaxshi ishlaydi.

Truffellarni qoplash uchun 1 sumkali oq shokolad chiplarini eritib oling (katta qozonda o'tirgan ikkita qozon yoki kichik idishni ishlating ... kichikroq idishda shokolad va kattaroq idishda suv. Shunday qilib u yonmasdan eriydi.) Qovun qovoqchasi yordamida , kichik to'plarni oling. Qoshiq yordamida shokoladga botirib, pergament qog'ozga soling.

Muskat yong'og'i va darchin, qutulish mumkin bo'lgan oltin va quritilgan atirgul barglari kabi garnitur qo'shing. Biz oltin va kumushdan tayyorlangan keklarni sepamiz. Xursand bo'ling!

Eslatma: siz Baileys o'rniga boshqa qalin yoki qaymoqli likyorlarni - Rumchata, Kahlua, Amarula yoki shokoladli sharob sosini almashtirish orqali turli xil lazzatlar qilishingiz mumkin. Bundan tashqari, ko'proq o'zgarish uchun markazga gilos, findiq yoki maltlangan sut to'pini qo'yishingiz mumkin.


Kritning oq sharob uzumlari

Dafni

Dafni boy, nodir va qadimiy nav, limon, dafna yaprog'i, choy, bibariya va limon verbenasining ta'mini taklif qiladi.

Malvasia di Candia

Malvasia di Candia xushbo'y Malvaziya kloni xushbo'y yasemin, nok va shaftoli, shuningdek olma, nok va ziravorlarning xushbo'y hidi bilan ajralib turadi. Bu shirin va quruq uslubda juda yaxshi.

Orqa miya mushagi

Muskatning bu kloni apelsin gullari va yasemin aromalari bilan boshlanadi, so'ngra ohak, romashka va limonning xushbo'y hidi bilan boshlanadi.

Plyto

Yaqinda yo'q bo'lib ketishidan qutqarilgan Plyto kislotalilik, sitrus aromalari va qovun, ananas va nokning ta'mi bilan ajralib turadi.

Thrapsathiri

Jonli, o'rtacha tanali sharob, Thrapsathiri qovun, shaftoli, limon qobig'i, olma va nokning ta'mi bilan mashhur.

Vidiano

Vidiano - keng tarqalgan ekilgan oq nav, u romashka va yasemin aromalari bilan birga o'rik, ohak va nok kabi boy ta'mga ega. Tez minerallar bilan ta'minlangan, u muvozanatli va noziklikka to'la.

Vilana

Tropik mevalar, kekik, limon va apelsin ta'mlari bu o'rta tanli oq rangda ustunlik qiladi.


Frantsiya

Shampan sharobidan nariga o'ylab ko'ring

Hatto Frantsiyada ham shampan-bu hamma narsaning hammasi emas.

Kremant - bu ko'plab frantsuz sharob hududlari tomonidan shampan vinolari bilan bir xilda tayyorlangan sharoblarni tasvirlash uchun qabul qilingan, shishada ikkinchi fermentatsiya. Bu va boshqa ko'pikli sharob turlarini Fransiyada sharob ishlab chiqariladigan hamma joyda topish mumkin. Ular odatda 15-35 dollarga sotiladi, bu shampan vinosining yarmidan ko'pi. Uslubi bo'yicha, ularning deyarli hammasi qo'pol yoki quruq, ammo ta'mi xilma -xil.

Pinot Blan va Chardonnaydan, ba'zida Pinot -Noirdan Elzaslik Kremantlar, ayniqsa, Amerika Qo'shma Shtatlarini ajoyib bahosi va sifati oshgani uchun bo'ronga duchor qilishdi.

Shampan vinosi bilan bir xil uzumdan (Chardonnay va Pinot Noir) yasalgan Burgundy hunarmandlari uslubi va boyligi bilan ta'sirli bo'lishi mumkin. Burgundiyadan San vodiysigacha bo'lganida, Yura o'sha uzumdan o'zining Cremant de Jurani ishlab chiqaradi. Va Loirada ko'plab uslublar va nomlar mavjud. Vouvrayning Chenin Blan, uzumzorlar ostidagi ohaktoshli g'orlarda pishib yetilgan yorqin sharoblarni tayyorlaydi. Saumur o'zining turli xil takliflari uchun Chenin Blanc va Chardonnay aralashmalaridan foydalanadi. Shuningdek, vodiydagi eng yaxshi ko'pikli vinolarni ishlab chiqaradigan Cremant de Loire nomli Luara apellyatsiyasi ham bor.

Languedoc mintaqasi 1531 yilga borib taqaladigan ko'pikli vino ishlab chiqarishning boy tarixiga ega. Erta ko'pikli vinolar asosan mahalliy uzum Mauzakdan ishlab chiqarilgan va Blanquette de Limoux deb nomlangan. Bugungi kunda, Blankette hali ishlab chiqarilayotganda, ishlab chiqarish kengaytirildi, uning tarkibiga Mauzakning kichikroq qismi bo'lgan Chardonnayda joylashgan uchuvchi Crémant de Limoux qo'shildi.

Chapdan o'ngga Lucien Albrecht NV Brut (Cremant d'Alace), Bailly-Lapierre NV Brut Pinot Noir (Cremant de Bourgogne), J. Laurens 2016 Clos des Demoiselles Tête de Cuvée Brut (Cremant de Limoux), Jerar Bertran Nervard Etoile Rosé (Cremant de Limoux), Celene NV Jade Ballarin to'plami Précieuse Blanc de Blancs Brut (Cremant de Bordo) va Domaine Vigneau-Chevreau NV Petillant Brut (Vouvray) / Ashton Worthington

Lucien Albrecht NV Brut (Crémant d'Alsace) 17 dollar, 91 ball. Ohak va limon qobig'i tegishi uyatchan, ammo tetiklantiruvchi burunni o'ziga jalb qiladi. Tanglayga pishloqli olma qo'shiladi, unga qaymoqli muss yordam beradi. Uzun qoplama tayyor va quruq. Foley oilaviy sharoblari. Tahrirlovchilar tanlovi. - Anna Krebiel, MVt

J. Laurens 2016 Clos des Demoiselles Tête de Cuvée Brut (Cremant de Limoux) $ 22, 91 ball. Bu jozibali gazlangan sharob guldastasida maydalangan oq pion, limon verbenasi, bo'r va olma go'shtining nozik aromalari raqsga tushadi, yashil olma, sariq olxo'ri va limon qobig'ining ta'mi to'g'ridan -to'g'ri va og'izni sug'oradi. Tanglay tiniq va tiniq, tirik mous va yorqin kislotalilik bilan, o'rta uzunlikdagi, lekin jiddiy tetiklantiruvchi ko'rinishga olib keladi. Vigneron importi. Tahrirlovchilar tanlovi. —Loren Buzzeo

Domaine Vigneau-Chevreau NV Petillant Brut (Vouvray) 23 dollar, 90 ball. Yong'oqli va mevali, bir xil asalli nok xushbo'y sharob quruq, ayni paytda yumshoq. Bu yumaloqlik va quruqlik o'rtasidagi ajoyib muvozanatni, nozik aperitifni yaratadigan tetiklantiruvchi uslubni taklif qiladi. Maykl Korso tanlovi. - Rojer Voss

Bailly-Lapier NV Brut Pinot Noir (Cremant de Bourgogne) 25 dollar, 90 ball. 100% Pinot Noirdan tayyorlangan, qizil mevali va achchiq kislotaliligiga ega, to'laqonli va boy sharob, pishgan xarakter va mustahkam tuzilishni ko'rsatadi. Uning yorqin mevalari va qattiq tuzilishi yaqin orada lazzatlanish uchun yoqimli sharob taklif qilish uchun ochiladi. Regal Wine Imports Inc. - R.V.

Jerar Bertran NV Balerina Brut Etuile Roze (Cremant de Limoux) $ 50, 90 ball. Bu ko'pikli sharobning burun va og'zida qulupnay va qaymoqning eng yaxshi notasi bor, qo'shimcha ravishda pishgan sariq qovun va klementin porlaydi. Ta'mi tiniq va tiniq, to'q rangli tuzilishga ega bo'lib, u yorqin kislotalilik va qizg'ish smorodina va gilos ohanglari bilan yakunlanadi. AQSh Wine West. -FUNT.

Celene NV Jade Ballarin to'plami Précieuse Blanc de Blancs Brut (Cremant de Bordo), $ 15, 89 ball. Sémillon, Muscadelle va Sauvignon Blanning bu jozibali, aniq aralashmasi engil, jonli va meva bilan to'la. Chiqarilishidan oldin 18 oy davomida shishada qadoqlangan vino endi pishgan va tostli mevalarga ega. Hozir iching. Xususiy kassa importi. - R.V.

Ko'proq yuqori baholangan frantsuz pufakchalari

Henriot 2006 Millésime Brut (shampan) 99 dollar, 96 ball. Endi etuk, bu sharob boy va zamonaviy. Voyaga etganda, u pishgan xamirturush va tost xarakterini, ajoyib ziravorlar va minerallar bilan bir qatorda murakkabligi bilan birga rivojlandi. Sharob to'liq tayyor, hozir ichish uchun ajoyib tajriba. Mayronlar va domenlar Henriot. -R.V.

Krug NV Grande Cuvée 166eme Edition (shampan) 175 dollar, 95 ball. Bu Grande Cuvée -ning so'nggi mujassamligi, hozirda uning 166 -nashri. Achchiq xushbo'y hidlar ikkilamchi ta'mga boy bo'lgan etuk sharobdan dalolat beradi. Bu prodyuserning ajoyib boyligi va uslubini saqlaydi. Sharob hozir ichishga tayyor, lekin u ko'p yillar davomida yoqimli bo'ladi. Moët Hennessy AQSh. Erto'la tanlash. - R.V.

Besserat de Bellefon 2013 Triple B by Besserat Brut Nature (shampan) $ 95, 94 ball. Organik ravishda o'stirilgan uzumdan ishlab chiqarilgan, bu juda boy sharob. Uning saxiyligi pishgan uzumdan va sharobning to'liq quruqligini muvozanatlaydigan kuchli mevadan kelib chiqadi. 2020 yildan iching. Winesellers, Ltd. Tahrirlovchilar tanlovi. - R.V.

H. Blin NV Rosé de Saignée Edition Limitée Extra-Brut (shampan) 96 dollar, 94 ball. Bu cheklangan miqdordagi mahsulotning rangi ko'plab rozalardan ko'ra quyuqroq, qizil sharob qo'shishdan ko'ra, teriga tegib turadigan mahsulot. Rang, shuningdek, bir necha yil shishaning qarishi bilan, vino boyligini ham bildiradi. Tost qizil mevalar va muvozanatli kislotalilik orqali keladi. Hozir iching. Tuproqni tanlash. Tahrirlovchilar tanlovi. - R.V.

Montaudon 2011 Millesimé Brut (shampan) 65 dollar, 93 ballBu yosh sharobga ko'p shisha yoshi kerak. Shu bilan birga, uning boy salohiyati pishgan mevalar, olma va shaftoli ta'mi va qattiq kislotali. Bu ishlab chiqaruvchining vintage bo'lmagan vinolariga qaraganda pastroq dozasi meva kuylashga imkon beradi. 2020 yildan iching. Total Wine & amp More. - R.V.

Jan-Baptist Adam NV Brut (Cremant d'Alsace) 23 dollar, 92 ball. Chinor siropining boy ziravorlari yangi olma bilan ishlangan burun ustida tez ko'rinishga ega bo'ladi. Tanglay ko'pikli ko'pikli ko'pik bilan ko'piklanadi va barcha limon va olma tazelikini xushchaqchaq birlikka tekislaydi. Bu yangi, olma bilan ishlangan, limonli va juda tetiklantiruvchi. Tugatish quruq va butunlay og'izdan oqadi. Saralash jadvali. - A.K.

Kuentz-Bas NV Tradition Brut (Crémant d'Alsace) 24 dollar, 91 ball. Pishgan olma shaklidagi yorqin eslatma, burunning ustida baharatlı pechene va greyfurt qobig'ining ohanglari bor. Tanglay bu boy, lekin tez, pishgan, lekin yangi, saxiy, ammo nozik elementlar o'rtasida ajoyib uyg'unlikni ko'rsatadi. Natijada juda qaymoqli, dumaloq, lekin hamma vaqt olma uchun mo'ljallangan. Kermit Linch sharob savdogari. - A.K.

Domaine du Petit Clocher NV Brut (Cremant de Loire) 25 dollar, 90 ball. Bu sharob, Loiradagi ko'pchilik singari, Saumur shahri atrofidagi bo'rli g'orlarda qarigan. Chardonnay va Pinot Noirning oqlangan aralashmasi, u ajoyib kislotalilik va qaymoqli, olma ta'mi bilan birga ajoyib tuyg'u beradi. Hozir iching. Kinson vino kelajagi. - R.V.

Viktorina de Chastenay, 2013 yil Brut Millesimé (Kémant de Bourgogne) - 30 dollar, 89 ball. Shishada bir necha yosh bo'lsa ham, bu sharob etuklikni ko'rsatadi va shu bilan birga mo'l -ko'l mevalarni saqlaydi. Achchiq, ammo qaymoqli, u boy tuzilishga ega va ichishga tayyor. AWDirect (Sharob daraxtlari portfeli). - R.V.

Monmousseau NV Vigneau Brut (Cremant de Loire) 20 dollar, 88 ball. Chenin Blanc va Chardonnay aralashmasi, bu yumshoq va qaymoqli sharob olma va qaymoqli nordon lazzatlarga to'la. Uning yong'oqli chekkasi bor, tanglayni iliq Chardonnay to'ldiradi. Bu sharobni hozir iching. AQSh sharob importi. - R.V.


O'simliklar aralashmasi

Sizning ta'mingizga ta'sir qilish uchun bir nechta ajoyib g'oyalar:

  • Fesleğenli pestoga bir oz yalpiz qo'shing
  • Kekikni kutilmagan lazzat bilan o'stiring: apelsin, ohak, limon (barchasi bizning oshxonamizda o'sadi)
  • O'zingizni quriting va aralashtiring o'tlar de Provence (bizning retseptimizni bu erda ko'ring)
  • Lavanda gullarini limonadga soling

Infüzyonlar haqida gapirganda, "o'tlar aralashtiruvchisi" Kasey Bersett Eaves ko'zlarimizni o'tli ichimliklar dunyosiga ochdi.

Bulaniq reyhan limonadga tetiklantiruvchi qo'shimchalar qo'shadi.

Siz hovlida o'sadigan har qanday o'tdan ichimliklarni lazzatlantirish uchun foydalanishingiz mumkin. O'simliklar + yangi mevalar = har xil issiq va sovuq ichimliklar uchun mazali asos. Hovlidagi mavsumda nimani sotib oling va tajriba qiling. Bir nechta yangi fikrlar:

Reyhan + qulupnay
Yalpiz + malina
Adaçayı + gilos
Bibariya + tarvuz
Limon verbena + asalli qovun
Kekik + bodring
Lavanda + rezavorlar
Arpabodiyon + ohak
Oregano + rezavorlar
Cilantro + tarvuz
Tarragon + shaftoli

Ko'proq chanqadingizmi? Keling, ’lar loyqalanishga o'taylik.

Infuzion chayqalishdan boshlanadi.

Mana, chalkashlikning birinchi qoidasi: haddan oshmang. Muddling - bu o'tlarning barglarini yumshoq - takrorlash, muloyimlik bilan - ko'karish jarayonidir. Kasey aytganidek: "Agar siz barglarning yirtilishini eshitsangiz, siz to'lib toshgan bo'lasiz." Maqsad - barglarning yangi, yashil ta'mi va xushbo'yligini bo'shatish, ularni sindirish yoki maydalash emas (temir odam emas, Keri Grant deb o'ylang).

Kasey Bersett Eaves to'g'ri chayqalish texnikasini namoyish etadi - tabiiy yog'och chayqalishini tekshiring.

Mana, chayqalishning ikkinchi qoidasi: har doim qo'lingizni 90 graduslik burchak ostida ushlab turing, tirsagidan bilagidan pastga siljitgich orqali bosib turing. (Mudler nima? O'qing.) Bir marta bosing, qo'yib yuboring va idishni chorak burilish bilan aylantiring. Yana besh marta takrorlang. Oltita bosish bitta ichimlik uchun to'g'ri keladi - agar siz qimmatbaho qozon tayyorlasangiz.

Mana, chalkashlikning uchinchi qoidasi: loyqalar juda zo'r. Asosan, stakan yoki krujkaning pastki qismiga etib boradigan matkaplar, ko'pchilik oshxona anjomlari do'konlarida, ham yog'ochdan (yong'oq, chinor), ham zanglamaydigan po'latdan yasalgan. Ha, yog'och qoshiq ham ishlaydi. Amp -havaskorlar: 󈧶s va 󈨀 -lardan zanglamaydigan po'latdan yasalgan majmualarni qidiring. Uzoq cho'zilgan tayoqning oxiridagi katta zarba - bu loyqa.

O'simlik infuziyalari-men o'ylamaganman, bu oson, sog'lom va haqiqatan ham mazali (restoran sahnasida ham issiq). Kasey o'z retsepti bilan o'rtoqlashdi:

Meva va o'tlarning aralashmasi, mazali ichimlik bo'lishga mo'ljallangan.

  • Yangi o'tlar (yuqoridagi ro'yxatga qarang)
  • Yangi uzilgan mevalar (banan ro'yxatidan tashqari)
  • 2 litrli banka yoki krujka
  • Muddler yoki yog'och qoshiq
  • Suv

Mevalarni yuving va o'tlarni yaxshilab yuving. Pastki qismini yopish uchun idishga etarlicha o't qo'ying. Taxminan bir chashka meva qo'shing. (Ikkalasi ham ta'mga qarab o'zgaradi - tajriba o'tkazing!) Meva va o'tlarning barglari shilimshiq bilan, ba'zi sharbatlar va ta'mni chiqaradi. Pulpa qilmang! Idishni muz va suv bilan to'ldiring. Qopqoq bilan yoping va ikki soat davomida muzlatgichga qo'ying. Suvni stakanlarga to'kib tashlang. Sovutgichli infuzionlar muzlatgichda besh kungacha saqlanadi.

Yozda, muzli choy - djourn ichimlik. Shirin choyni yaxshi ko'rasiz, lekin uning shakarini yoqtirmaysizmi? Kasey choyining retsepti yangi steviyadan foydalanadi - bu o'tdan shakarga qaraganda 30 barobar shirin o't va shirinroqning yashil versiyasi uchun sizning bog'ingizdan boshqa o'tlar. Faqat muz va baland stakan qo'shing.

Yalpiz va steviya infuzioni tetiklantiruvchi, tez o'tli choy tayyorlab beradi - shunchaki torting va muz ustida xizmat qiling.

Hovlidagi o't va Steviya muzli choy konsentrati

  • ¼ chashka steviya barglari
  • 2 stakan suv
  • 1 ½ stakan yangi o't barglari (yalpiz yoki limonli verbenaning ta'mi yaxshiroq, lekin tajriba o'tkazing!)

Konsentrat uchun: O'simliklarni yuving va quriting. Yuqoridagi barcha ingredientlarni reaktiv bo'lmagan kichik idishga qo'shing va pechda qaynatib oling. Issiqlikdan olib tashlash uchun bir daqiqa qaynatib oling. Aralashmani olti soat yoki bir kechada tik va sovushiga ruxsat bering. Sovutilgan suyuqlikni shisha idishga quying. Muzlatgichda bir haftagacha saqlang yoki keyinroq muzlatib qo'ying.

Foydalanish uchun: 1 stakan konsentratni 3 stakan suvga yoki ta'mga aralashtiring.

"Oddiy siroplar" nima uchun shunday deb nomlangan: ularni tuzish juda oson. Sizning sevimli limonadingiz, sodali suvingiz, shirin choyingiz yoki mexnat retseptingizga shakar o'rniga qo'shilgan oddiy sirop-bu yozgi xushbo'y ichimlikning siridir.

Tarragon + shaftoli + Prosecco = yoqimli tayyorlangan siropli oddiy ichimlik.

  • 1 stakan suv
  • 1 stakan shakar
  • ½ piyola siz tanlagan o't (butun barglari yoki ozgina tug'ralgan, o'lchash stakaniga o'ralgan)

O'simliklarni yuving va quriting. Kichik, reaktiv bo'lmagan qozonda, suv va shakarni shakar eriguncha aralashtirib aralashtiring faqat qaynab ketguncha. O'simliklarni qo'shing, 30 soniya davomida muloyimlik bilan aralashtiring, so'ng issiqdan olib tashlang. Aralashmani sovushini kuting (taxminan 30 daqiqa). Kuchlanish.

Siropni havo o'tkazmaydigan idishda muzlatgichda bir haftadan 10 kungacha saqlang yoki undan keyin qulayroq foydalanish uchun muzli tovoqlar ichida muzlatib qo'ying.

Oddiy siroplar unutilmas kokteyllar tayyorlaydi. Shampan nayiga o'simlikdan oddiy sirop qo'shib qo'ying, shundan keyin tost uchun quritilgan oq sharob yoki Prosecco qo'shiladi. Yoki o'tlardan muz ustida lazzatlaning - siropni muz bo'lakchalarida muzlatib qo'ying (muzlashdan oldin har bir kubni bo'lakchasini mayda o't barglari bilan bezang) va muzli choy yoki kokteyllar uchun tatlandırıcı sifatida ishlating. Bir stakan burbonni tasavvur qiling -a, u asta -sekin yalpizga aylanadi, chunki siz oddiy siropli muz kublarini qo'shdingiz!

O'zingizning o'simlik iksirlaringiz, kontsentratlaringiz va Garden do'konidagi oddiy siroplar bilan - sizniki - shahardagi eng mashhur mini -barni to'ldiring.

Kokteyl san'ati bilan shug'ullanishni o'zingiz xohlaysizmi? Kasey tavsiya qiladi Uy distillash bo'yicha qo'llanma yaxshi boshlang'ich qo'llanma sifatida. Bog 'do'konida ichimliklar kuchaytirgichlarini va boshqalarni toping, shu jumladan oqsoqol va atirgul iksirlari va boyo'g'li sirli boyo'g'li choy konsentrati - burbon va viski bilan. Salom!


𠇊 ATLA -da, biz hozirda mavsumiy mevali plastinkamizda Bektoshi uzumni taklif qilamiz. Ularga xuddi shunday xizmat ko'rsatiladi. Mehmonlar qobig'ini qirib tashlaydilar va ko'pchilik uchun ular krijovnikni birinchi marta uchratishadi, shuning uchun ular sarguzashtli va yangi narsalarni ochayotgandek tuyuladi. Ilgari, biz chia puding va qatiq taomiga qo'shish uchun ularni suvsizlantirganmiz. Bu tayyorgarlikda ular deyarli mayizni tatib ko'rishdi va quritilgan goji mevasiga o'xshash tuzilishga ega edilar. ” - Marisol Corona, Chef de Cuisine, ATLA

𠇌hikagoga ko'chib kelganimdan beri, men krijovnikni juda yumshoq, ammo shirin tuzlangan bodring sifatida iste'mol qilardim. Uyda men ularni labneh va granola bilan iste'mol qilaman. Bektoshi uzumni bu mavsumda ko'k mevalar bilan bir vaqtda bo'lgani uchun, biz Galit ’s shirinlik menyusiga ko'kni engil va tetiklantiruvchi tarzda joylashtirmoqchi bo'ldik. Galitda biz ko'klarning bir qismini kompotga tayyorlaymiz, pyure qilamiz va kompotga butun ko'klarni tashlaymiz. Biz limonli verbena granitasini tayyorlaymiz va uni ko'klarning ustiga qo'yamiz, ustiga yangi maydalangan koriander urug'ini sepamiz. Taomga zarba yo'q edi, shuning uchun biz Bektoshi uzumni 3% tuzli sho'r suvda 8 kun davomida lakto-fermentatsiya qildik, so'ng ularni ko'k bilan aralashtirdik. Ular idishga saqlanib qolgan limon kabi hayratlanarli darajada sho'r va kislotali pop beradi. Tort, shirin va sovuq, va Bektoshi uzumni butun taomni yanada muvozanatli ta'mga tortadi, unga kerakli miqdorda sho'rlik qo'shiladi. ” - Zak Engel, ijrochi oshpaz/egasi, Galit


Keksa gullar retseptlari

Bu bahorgi gullash uchun ajoyib ochiq havoda va em -xashakni kiriting. U samimiy, kek, kokteyl va boshqalarni tayyorlash uchun ishlatilishi mumkin.

Limon va#038 oqsoqol gul bayrami keki

Bu oddiy oqsoqol va limonli pirojniyni bayram shirinligi uchun qutulish mumkin gullar bilan bezang. Bu to'y yoki tug'ilgan kun uchun juda mos keladi

Keksa gul, limon va#038 vanilya

Tetiklantiruvchi gulli konsentrat, suv bilan suyultiriladi yoki ahmoqlar va bo'g'inlar kabi qaymoqli engil desertlarda ishlatiladi.

Oq gulli likyor

Uyda oqsoqolli likyorni qidirib toping - ifloslanishdan uzoqroq qaymoqli ko'rinadigan gullarni tanlang. Eng yaxshi yangi, bu sizning yozgi tanlovingiz

Keksa gulli jin

Klassik gulchambarga mazali oqsoqolli guldastali jin bilan yozning jozibasini qo'shing. Yozgi yig'ilish uchun ajoyib, tonikli suv va ko'p muz bilan xizmat qiladi

Keksa gulli sharbat

Katta gullar mavsumda bo'lganida, bu oson sharbat tayyorlang. Bu yog'siz, yoz uchun tetiklantiruvchi shirinlik yoki aperitif bo'lib xizmat qiladi

Yalpiz va#038 oqsoqolli qovunli pomidor va qovun salatasi

Yalpiz va oqsoqolli gulli salat bilan qovun va pomidor yordamida yozning eng yaxshi mahsulotidan foydalaning. Bu salatning siri eng yangi ingredientlardan foydalanishdir


Boule D'Or qovunlari C va B6 vitaminlari, niatsin, pantotenik kislota va tolaning yaxshi ta'minlanishini taklif qiladi. Uning yuqori suv miqdori va kaliy miqdori, shuningdek, uni sog'lom qon bosimini ushlab turish uchun samarali tabiiy yordamga aylantiradi.

Boule D'Or qovunlari asalli qovun o'rnini bosuvchi sifatida ishlatilishi mumkin. Tug'ralgan Boule D'Or qovunini yangi ohak sharbati bilan aralashtiring, so'ngra qovun bellini uchun prosekko yoki shampan bilan aralashtiring. Puree Boule D'Or qovun va kivi shakar bilan, keyin muz ustida ichimlik sifatida xizmat qiladi. Tug'ralgan Boule D'Or qovunini oq kubikli pishloq, mayda tug'ralgan qizil piyoz va zaytun moyi bilan yon salat uchun birlashtiring. Boule D'Or qovunlari muzlatgichda ikki haftagacha saqlanadi.


Ichish fokuslari va maslahatlarini aralashtiring

__ kokteyl hunarmandchiligi yangi tafakkurga asoslangan.

Taxminan 200 yil mobaynida son -sanoqsiz Barmenlarning tasavvurlari va tajribalari shaklni oldinga siljitdi. & quotBu kunlarda barda nima bo'layapti, biz oshxonadan qarz olamiz - faqat texnikada emas, balki ingredientlarda, & quot; Balansli ichimliklarga erishish haqiqatan ham juda muhim, chunki ichimlik yaxshi muvozanatli. ”
Kokteyllarda o'tlar va ziravorlardan qanday foydalanish va ularning ta'mi va ta'mini birlashtirish uchun

TheBartist.com saytidan Xumberto Markes

Tahrirlovchidan eslatma: Bu rasmlar galereyasi __ kokteyl mixologiyasi tadqiqotida Humberto Markesning o'tlari va ziravorlari ruxsati bilan moslashtirilgan. U, shuningdek, mevalarni juftlashtirish bo'yicha keng ko'lamli tadqiqot o'tkazdi va hozirda Shotlandiyaning Edinburg shahrida ishlaydigan mukofotga sazovor bo'lgan mikolog. O'simliklar va ziravorlarni ichimliklarga aralashtirish bo'yicha bu maslahat bar ortida tajriba o'tkazishni yaxshi ko'radiganlar uchun bebahodir.

  • Lazzatlanish eslatmalari: Butun o'simlik xushbo'y. Ishqalanganda yosh sopi va barglari shirin, shilimshiq hidga ega, ta'mi shilimshiq va achchiq, ozgina tuproqli va iliq, selderey, qizilmiya va archa yozuvlari bilan. Gullar asallangan xushbo'y hidga ega.
  • Quyidagi bilan yaxshi birlashadi: bodom, o'rik, findiq, apelsin, olxo'ri, rovon, qulupnay
  • Lazzatlanish eslatmalari: Qizilmiya issopi shirin, anis aromati va ta'miga ega, tabiiy ta'mga ega, ko'p o'tlardan farqli o'laroq, ta'mi achchiq.
  • U yaxshi kombinatsiyalangan: o'rik, ko'k, shaftoli, nok, olxo'ri, malina
  • Lazzatlanish eslatmalari: Shirin reyhan chinnigullar va qizilmiya notalari bilan murakkab, achchiq xushbo'y hidi bor. Taom yalpiz va qizilmiya ohanglari kabi issiq qalampir va chinnigullardir.
  • Fesleğenning boshqa navlari: binafsha reyhan, buta reyhan, marul faslag'an va "Ruffles & quot reyhan, dolchinli reyhan, Afrikalik ko'k reyhan, Tailand faslag'an, muqaddas reyhan, qizilmiya reyhan, limon reyhan, ohak reyhan
  • U yaxshi kombinatsiyalangan: doljin, limon, ohak, yalpiz, qulupnay, pomidor

Qonli gazpacho kokteyli

  • 50 ml mutlaq aroq
  • 4 faslag'an barglari
  • 1/2 dyuymli bodring
  • 100 ml yangi pomidor sharbati
  • Balzam sirkasini torting
  • 6 tomchi Tabasko
  • 4 ta chiziqli Worcestershire sousi
  • 1/2 otilgan yangi limon sharbati
  • 2 chimdik maydalangan sarimsoq
  • 2 chimdik maydalangan qalampir
  • 2 chimdik selderey tuzi

Barcha ingredientlarni muz bilan silkiting va muz bilan to'ldirilgan kollins stakaniga torting, reyhan bilan bezang.

Ko'proq reyhan kokteyli retseptlari

  • Rayhon-kokteyli
  • Basil B. Bennet
  • Shimoliy Bazil
  • Chinnigullar
  • Achchiq Dobel
  • Ikki burgutli kokteyl
  • Esmeralda
  • Bog 'yubileyi
  • Yashil jin giganti
  • Bog'ni tutadigan sovutgich
  • Yalpizli o'pish
  • Sabai Sabai
  • Aziz Patrik kuni uchun gunoh
  • Yulduzli ohak
  • Ittifoq maydoni
  • Lazzatlanish eslatmalari: Butun o'simlik o'ziga xos sitrus aromasiga ega. Xushbo'y sitrus ta'mi iliq, achchiq notaga qo'shilgan. Gullar barglardan ko'ra xushbo'y hidga ega.
  • Quyidagi bilan yaxshi birlashadi: olma, sitrus mevalari, kivi, qovun, papayya, qulupnay

Armani Signature Code kokteyli

1 1/2 untsiya Patr & oacuten Reposado tekila

Tayyorgarlik

  1. Muz bilan to'ldirilgan kokteyl chayqatgichiga yuqoridagi ingredientlarni qo'shing.
  2. Yaxshi aralashmaguncha silkiting.
  3. Muz ustida zo'riqish.

(Patron ruhlaridan retsept)

  • Lazzatlanish eslatmalari: Aromasi kuchli, lekin yumshoq, mevali va o'tuvchi. Ta'mi limonli va gulli, efir moyidagi sineol tufayli kofur yoki evkalipt yozuvlari bilan u achchiq va tutun, iliq, achchiq -achchiq yozuvli, lekin ayni paytda toza va yangi.
  • U yaxshi kombinatsiyalangan: olma, qahva, apelsin, nok

Armut va kardamom yonma kokteyli

(Retsept Oloroso baridan olingan)

Kardamomni maydalang va qolgan ingredientlar bilan aralashtiring, muzni silkitib, kokteyl stakaniga ikki marta torting.

Kardamom kokteylining boshqa retseptlari

  • (The) 25/5
  • Aura menda
  • Gigantlar darvozasi kokteyli
  • Glogg
  • Marokash kokteyli
  • Vassail Punch
  • Lazzatlanish eslatmalari: Darchinning xushbo'y va xushbo'y hidli, xushbo'y va chinnigullar va sitrus mevalari bilan iliq.
  • Eugenolning efir moyida mavjudligi doljinni kassiyadan farq qiladi va unga chinnigullar notasini beradi.
  • Sirop sifatida ishlatilishi mumkin (darchin oddiy siropi uchun retsept).
  • Quyidagi bilan yaxshi birlashadi: bodom, olma, o'rik, banan, shokolad, qahva, nok

Darchinli kokteyl retseptlari

E'tibor bering, dolchin ko'pincha issiq kokteyllarda yoki kuz va qish ta'miga mos keladigan lazzat profiliga ega bo'lganlarda ishlatiladi.

  • Admiral Perri
  • Ajoyib issiq ichimlik
  • Olma pirogi Martini
  • Kuz zavqi
  • Kuzgi chayqish
  • Bekon Cherry Creek
  • Bourbon Eggnog
  • Kalabatini
  • Sabzi keki
  • Makkajo'xori bolalari
  • Erta kuz
  • Zanjabil Martini
  • Jin Toddi
  • Glogg
  • Dam olish ziravorlari
  • Uyga qaytish Caipirinha
  • Issiq olma pirogi
  • Issiq Apple Toddy
  • Issiq sariyog 'rom
  • Hot Todd Apple Toddy
  • Issiq oltin olma sirkasi
  • Irlandiya fermasi
  • Pishgan ziravorlar Cheribundi
  • Mulled anor isitgichi
  • Shaftoli va qichqiriq
  • Shaftoli anor bayrami Martini
  • Qovoq Martini
  • Qovoq zarbasi
  • Qorboboning mo'ylovi
  • Achchiq kumush qo'ng'iroq
  • Virjiniya zarbasi (alkogolsiz)
  • Issiq olma pirogi
  • Vassail
  • Lazzatlanish eslatmalari: Barglari, ildizlari va pishmagan urug'lari bir xil hidga ega. Ba'zilar uning tetiklantiruvchi limon-zanjabil xushbo'y hidi bilan adashgan, ammo boshqalar uni yomon ko'rishadi va uni sovunli va yoqimsiz deb bilishadi. The flavor is delicate yet complex, with a suggestion of pepper, mint, and lemon.
  • Combines well with: avocado, coconut milk, cucumber, ginger, lemon, lemongrass, lime, mint

Coriander and Cilantro cocktail Recipes

  • Carrot & Cilantro Cooler
  • Centennial Punch
  • El Vocho (shooter)
  • Guacarita
  • King Carlos Caipirinha
  • Tasting Notes: Ripe seeds have a sweet, woody, spicy fragrance with peppery and floral notes the taste is sweet, mellow, and warm with a clear hint of orange peel.
  • Combines well with: apple, cinnamon, citrus fruit, ginger, plum

Coriander cocktail Recipes

  • Tasting Notes: Very aromatic when crushed young leaves. Leaves are pleasantly pungent flavour backed by strong notes of menthol and citrus. Also slightly sweet, tangy, and spicy with a fresh cool aftertaste.
  • Leaves can be used to make infusions and syrups.
  • Combines well with: apple, chocolate, honey, lime, lemon, mint

Eucalyptus cocktail Recipes

  • Tasting Notes: Fresh ginger has a rich and warm aroma with a refreshing, woody note and sweet, citrus undertones. The flavour is hot, tangy, and has a bite.
  • Rhizomes harvested young are milder and less fibrous than those harvested later in the season.
  • Could be used as a syrup, or simply muddled.
  • Combines well with: coconut, lemon, lemongrass, lime, mint

Ginger Cocktails

  • Cape Samurai
  • Chadwick
  • Clementine Crush
  • Devil's Handshake
  • Eye Candy
  • Ginger Julep '68 Fastback
  • Ginger Mary
  • Ginger Snap Martini
  • Ginger Snap Punch
  • Ginger Tea
  • Glogg
  • Kumquat-Ginger Caipirinha
  • Mad Hatter's Tea Party
  • Manhattan 101
  • May Day
  • Office Party
  • PAMA Ginger-tini
  • Red Over Heels
  • Soho
  • Spiced Pumpkin Martini
  • Stoli Alibi
  • Tom Yang Light Martini
  • Wassail

More Ginger Ingredients

  • DIY Ginger Vodka
  • Ginger Liqueur
  • Homemade Ginger Ale
  • Ginger Beer Drinks
  • DIY Ginger Syrup
  • Vanilla-Ginger Syrup
  • Tasting Notes: Leaves have an explosive fragrance, cleanly floral and citrus- not quite lemon, not quite lime. Their aroma and flavor are assertive and lingering, yet delicate. The rind of the fruit is slightly bitter with a strong citrus note. Dried leaves and dried rind lack the intense aroma of fresh.
  • Combines well with: anise, coconut milk, lemongrass, ginger
  • Tasting Notes: Lavender has a penetrating, sweetly floral, and spicy aroma with lemon and mint notes the taste echoes the aroma with undertones of camphor and a touch of bitterness in the aftertaste. The flowers have the strongest fragrance, but leaves can also be used.
  • Can be used as a syrup (recipe for Lavender Simple Syrup).
  • Combines well with: blackberry, blueberry, cherry, damson, mulberry, plum, rhubarb, strawberry

More Lavender cocktail Recipes

  • Brogue
  • Daiquir-ease
  • Garden Patch Smash
  • Goose in Spring
  • Herbal Pleasures
  • Lavender Lemon Drop
  • Lavender Martini
  • Lavender Sapphire Collins
  • Paulista
  • Plumdog Millionaire
  • Vanilla Rose
  • Tasting Notes: When crushed the young leaves have a fresh, lingering, lemon scent and a mild lemon-mint flavor. The aroma is subtle and pleasant, and not as penetrating as that of lemon verbena or lemongrass.
  • Combines well with: apple, apricot, fig, melon, peach, summer berries

Mount Balm Smash Cocktail

  • 8 lemon balm leaves
  • 25ml apple juice
  • 25ml fig puree
  • 50ml Mount Gay Rum
  • Lemon balm leaves for garnish

Muddle the leafs with the fig puree in an old-fashioned glass. Add the rum and, stir, then add crushed ice.

  • Tasting Notes: Lemon Verbena as an intense, fresh lemon aroma. The taste echoes the aroma but is less strong it is more lemony than a lemon, but lacks the tartness. The aroma of dried leaves is retained for up to a year.
  • Combines well with: apricot, coriander, lemon, lime, mint

Verbena Martini

  • 12 lemon verbena leaves
  • 12.5ml apricot liqueur
  • 50ml Tanqueray Gin
  • 12.5ml vanilla syrup
  • 25ml apricot juice/puree

Shake over ice and strain into a cocktail glass.

More Lemon Verbena cocktail Recipes

  • Tasting notes: The flavor is refreshingly tart, clean and citrus-like with peppery notes. Freeze-dried lemongrass keeps its aroma quite well, but air-dried lemon grass loses its volatile oils grated lemon rind gives more flavor than dried lemongrass.
  • Combines well with: peach, pear, and other fruits, chilies, cinnamon, coconut milk, cucumber, ginger

Lemongrass cocktail Recipes

  • Tasting Notes: Spearmint is mellow and refreshing, with a sweet sharp, pleasantly pungent flavour backed by hints of lemon. Peppermint has pronounced menthol notes and a fiery bite, yet is also slightly sweet, tangy, and spicy with a fresh cool aftertaste.
  • There are hundreds of mint varieties, including Moroccan mint, Bowles mint, apple mint, bhocolate mint, black peppermint, mountain mint, pineapple mint, basil mint, Tashkent mint, corn mint, grapefruit mint, ginger mint, pennyroyal, lLemon mint, lime mint
  • Combines well with: lime, lemon and other fruits, basil, chocolate, eucalyptus, ginger, pepper
  • Popular cocktails using mint: Mojito, Mint Julep

Koala Mojito Cocktail

Glass: collins
Ingredients:Method:
Garnish: with eucalyptus leaves

  • 8 mint leaves
  • 25ml eucalyptus syrup
  • 25ml lime juice
  • 50ml Mount Gay Rum
  • Splash of soda
  • Eucalyptus leaves for garnish

Muddle the leaves with the syrup add the lime juice in a collins glass. Stir, add the rum and crushed ice. Stir again and add a splash of soda.


Tag: tea

Here are a few great ideas to get your taste buds going:

  • Add a bit of mint to a basil pesto
  • Grow thyme in unexpected flavors: orange, lime, lemon (all are growing in our kitchen herb garden)
  • Dry and mix your own o'tlar de Provence (check out our recipe here)
  • Infuse lavender blossoms in lemonade

Speaking of infusions, “herb mixologist” Kasey Bersett Eaves opened our eyes to the world of herb-infused beverages.

Muddled basil adds a refreshing twist to lemonade.

Just about any herb you’d grow in your yard can be used to flavor drinks. Herbs + fresh fruit = a yummy base for all sorts of hot and cold beverages. Grab what’s in season in the yard and experiment. A few fresh ideas:

Reyhan + strawberry
Yalpiz + raspberry
Sage + cherry
Bibariya + watermelon
Lemon verbena + honeydew melon
Kekik + cucumber
Lavanda + berries
Dill + lime
Oregano + berries
Cilantro + watermelon
Tarragon + peach

Thirsty for more? Let’s move on to muddling.

Infusion starts with muddling.

Here’s the first rule of muddling: Don’t overmuddle. Muddling is the process of gently—repeat, gently—bruising the leaves of herbs. As Kasey said, “If you hear the leaves tear, you’re overmuddling.” The goal is to release the fresh, green taste and aroma of the leaves, not to break or pulverize them (think Cary Grant, not Iron Man).

Kasey Bersett Eaves demonstrates proper muddling technique—check out the natural wood muddler.

Here’s the second rule of muddling: always hold your arm at a 90-degree angle, pressing straight down from the elbow through the wrist through the muddler. (What’s a muddler? Read on.) Press down once, release, and rotate the jar a quarter turn. Repeat five more times. Six presses are about right for a single drink—more if you’re making a pitcher’s worth.

Here’s the third rule of muddling: muddlers are very cool. Essentially a press that reaches to the bottom of a glass or pitcher, muddlers can be found at most kitchenware stores, both in hardwood (walnut, maple) and stainless steel versions. Yes, a wooden spoon works, too. Vintage aficionados: look for stainless steel bar sets from the 󈧶s and 󈨀s. That big bump at the end of the long swizzle stick is a muddler.

Herbal infusions are a why-didn’t-I-think-of-that idea that’s easy, healthy, and really tasty (hot on the restaurant scene, too). Kasey shared her recipe:

A muddle of fruit and herbs, destined to become a tasty beverage.

  • Fresh herbs (see list above)
  • Fresh fruit (any but bananas see list)
  • 2-quart jar or pitcher
  • Muddler or wooden spoon
  • Suv

Wash fruit and rinse herbs thoroughly. Place enough herbs inside the jar to cover the bottom. Add about a cup of fruit. (Amounts of both will vary according to taste—feel free to experiment!) Bruise fruit and herb leaves with muddler to release some of the juices and flavor. Do not pulverize! Fill jar with ice and water. Cover and refrigerate for two hours. Strain water into glasses. Refrigerated infusions will keep in the refrigerator up to five days.

In summer, iced tea is the beverage du jour. Love sweet tea, but don’t like its sugar? Kasey’s tea recipe uses fresh stevia—an herb that’s 30 times sweeter than sugar—plus other herbs from your garden for a greener version of sweet. Just add ice and a tall glass.

An infusion of mint and stevia makes a refreshing, instant herbal tea— just strain and serve over ice.

Backyard Herb and Stevia Iced Tea Concentrate

  • ¼ cup stevia leaves
  • 2 stakan suv
  • 1½ cups fresh herb leaves (mint or lemon verbena taste best, but feel free to experiment!)

For concentrate: Rinse and drain herbs. Add all ingredients above to a small, nonreactive pot and bring to a boil on the stove. Let boil for one minute remove from heat. Allow mixture to steep and cool six hours or overnight. Strain cooled liquid into a glass jar. Store in the refrigerator up to one week, or freeze for later use.

To use: Mix 1 cup of concentrate to 3 cups water, or to taste.

“Simple syrups” are called that for a reason: they’re truly easy to concoct. Added in place of sugar to your favorite lemonade, soda, sweet tea, or cocktail recipe, simple syrup is the secret to a full-flavored summer drink.

A simple syrup drink made with tarragon + peaches + Prosecco = lovely.

  • 1 stakan suv
  • 1 stakan shakar
  • ½ cup herb of your choice (whole leaves or lightly chopped, packed into measuring cup)

Rinse and drain herbs. In a small, nonreactive pot, stir water and sugar together over heat until sugar dissolves, bringing the mixture faqat to a boil. Add herbs in, stir gently for 30 seconds, then remove from heat. Let the mixture cool (approximately 30 minutes). Kuchlanish.

Store the syrup in an airtight container in the refrigerator for use within a week to 10 days, or freeze in ice cube trays for convenient later use.

Simple syrups make memorable cocktails. Add a splash of herbal simple syrup to a champagne flute before topping off with Prosecco or dry white wine for a cheers-worthy toast. Or enjoy your herbs on ice—freeze the syrup in ice cube trays (top off each cube divider with a small herb leaf for garnish before freezing) and use as a sweetener for iced tea or cocktails. Imagine a glass of bourbon that slowly becomes a mint julep because you added minty simple syrup ice cubes!

Stock the hippest minibar in town—yours—with your own herbal elixirs, concentrates, and simple syrups from the Garden Shop.

Interested in dabbling in the cocktail arts yourself? Kasey recommends The Home Distiller’s Handbook as a good starter guide. Find drink enhancers and more at the Garden Shop, including elderflower and rose elixirs, and the mysterious Owl’s Brew tea concentrate—best with bourbons and whiskeys. Salom!


Videoni tomosha qiling: Ozbekistonda necha xil Limon navlari bor 1-manalog (May 2022).