A couple of nice cocktail recipes images I located:
Cucumber Hibiscus Cocktail
Image by kern.justin
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From Garrett’s Table:
"Contrary to popular belief, cucumbers are not greens but rather fruits. Cucumbers belong to the squash family and are in the identical genus as the common muskmelon. Their fragrant sweetness is notoriously excellent with gin. Several gin connoisseurs add a slice of cucumber to their gin to compliment the subtle juniper taste. In America cucumbers have, for the most component, been demoted to a salad topping, but let’s try out some thing a small different.
Since it is such a near relative of the muskmelon, I made the decision to make a sweet cocktail from the humble cucumber, which is in which our 2nd character comes in: Hibiscus. What we call hibiscus consists of a group of more than 200 species of plants in the Malvaceae household of flowers native to warm areas this kind of as Mexico. The flower of the plant itself is dark red. It is flavor is best described as a mixture of a lemon and a rose. Just a couple dried flowers steeped in warm water outcomes in a deep crimson tea with a pleasantly tart taste.
This is a refreshing cucumber and hibiscus cocktail. It’s a blend of sweet hibiscus tea and a lightly carbonated cucumber and gin soda. The hibiscus tea is simply sweetened with honey and the cucumber and gin soda is created from cucumber juice and gin steeped with a couple of juniper berries to accentuate the gin. The cucumber mixture is charged in a siphon and poured more than the hibiscus tea. The effervescent bitterness of the cucumber and gin immediately refreshes and offers way to the sweet and tart hibiscus tea."
New England Winter Warmer
Picture by djwtwo
A tiny cocktail to warm the stomach and hopefully ease the snow-shoveling-induced twinge in my back tonight. I’ll phone it a “New England Winter Warmer”, since why not? It is basically a rye sour, with some New England components swapped in for the straightforward syrup.
Nikon D7000 w/Nikkor 50mm ƒ/1.eight prime, one/250s @ ƒ/four, ISO100. A single SB-700 camera right and somewhat behind/over scene, 1/6 power, created-in diffuser deployed. Flagged with black card to hold the flash from hitting the background right, and bounced almost everything off a silver reflector straight opposite the flash, bouncing downwards, to fill shadows and get just a minor light on the background. Colour finishing in Aperture and Nik Viveza.
two oz. rye whiskey (I used New England Distilling’s Gunpowder Rye)
1 oz. lemon juice
1/two oz. Grade B maple syrup
one/two oz. Boiled Cider (I employed some spiced homemade things)
1/four oz. Fernet Branca
lemon slice and maraschino cherry for garnish
Shake rye, lemon juice, syrups, and Fernet Branca with ice in a cocktail shaker. Strain into an ice-filled rocks glass. Garnish with lemon slice and cherries.