Ingredients (makes one drink)
2.5 Oz Pyrat Rum
1 sprig Fresh Mint (we grew a special Mojito variety – lot’s of room to experiment here)
1.5 oz. Simple Syrup
Gently muddle mint leaves with simple syrup, enough to break up leaves and release essential oils. Pour 1/2 of muddled mixture into bottom of collins glass, fill glass 1/2 way with ice. Pour in rest of mint/syrup mixture, fill to top with ice.
Add Pyrat rum, fill to top with club soda, serve!
This drink was inspired by the discovery of Crop Organic Cucumber Vodka & the cucumbers we grew in a hanging basket in the greenhouse. This is a sure fire summer refresher (we recommend it in a Pimm’s Cup as well).
Crop Organic Cucumber Vodka
1 sprig fresh Thyme
3 or 4 Lemon Verbena Leaves
Club Soda or Ginger Beer
Persian cucumber slice (cut lenghtwise into thin strip)
Muddle lemon verbena & thyme just enough to release their essence and bring them together with the simple syrup. Pour 1/2 mixture in bottom of collins glass. Add cucumber vodka add ice to top of glass and add the rest of syrup mixture. Fill to top with your choice of club soda, ginger beer or a combination of the two. Garnish with slice of Persian Cucumber.
Berry Vodka Cooler
2 oz. House Infused Rasberry Vodka ( 1 pint OP Farmer’s Market Raspberries, vodka – infused in infusion bottle for a minimum of 72 hrs – flavor intensifies the longer you leave it in).
1 oz Jo Snow Strawberry Basil Syrup
3 leaves Fresh Basil (We used Genovese)
1 slice lime
4 oz Club soda
Our next blog discussion will be all about wine and our upcoming wine dinner. After that look for a short series in November from Chef Dan Pancake sharing their culinary experiences living and working in Spain.
Gently muddle Basil leaves with Jo Snow Syrup. Just enough to bruise the leaves and release their essential oils). Place in martini shaker with ice, add house infused raspberry vodka & club soda. Stir to combine ingredients, pour into highball glass, garnish with lime and enjoy!