Drink: Lavender Summer by Benjamin Newby
Garden inspiration: lavender,
mint
Recipe:
In a
shaker, add:
-2 oz.
Nolets Gin
-1/2 oz.
peach liqueur
-I oz.
mint and lavender syrup (10 mint leaves and 2 pinches of French lavender per
cup of syrup)
-1/2 oz.
lemon juice
Add ice
and shake. Strain into a chilled martini glass and add 1 oz. Pinot Grigio and
garnish with a small raspberry sorbet ball (optional).
Drink: Cucumber Fresh by B.N.
Garden inspiration: cucumber,
fennel
Recipe:
In a
shaker add:
-1oz Cucumber water
-1 egg white
Dry
shake until frothy, add ice and:
-1.5
oz. Somrus
-1 oz.
Bombay Sapphire East
-1 oz.
Ginger & White Peppercorn Syrup
-1/2 oz. Kummel Liqueur
Shake and strain into a chilled
martini glass. Garnish with a cucumber strip.
Drink: Tarragon & Tequila by
B.N.
Garden inspiration: tarragon
Recipe:
In a
shaker add:
-2 oz. Tequila infused with
Tarragon
-1.5 oz fresh pineapple juice
-1/2 oz fresh-squeezed lime
juice
-2 dashes of Angostura bitters
-Add ice and shake
-Strain over into a tall Collins
glass
-Top with sparkling grapefruit
juice
-Garnish with tarragon sprig
Drink: Royal Garden Punch (20 servings) by B.N.
Garden inspiration: mint, strawberries, cucumber, ginger
Recipe:
Prepare your ginger
and white peppercorn syrup, by adding 10 pieces of fresh ginger and 1 tbsp. of
whole white peppercorns to simple syrup per cup.
In a 1-gallon jar or jug, add in layers, in the
order, below:
-2 lbs. fresh ginger root, cut length ways or thinly
sliced
-1/2 lb. mint, plucked from stems. Discard steams
and add leaves.
-2 lbs. strawberries, tops removed and sliced thinly
from top to bottom.
-2 cucumbers, sliced length ways into strips
Then add:
-2 bottles of Pimms’s No. 1 (750 ml. each)
-4 cups filtered water
-1.5 cups ginger and white peppercorn syrup (from
above)
-2 cups fresh-squeezed lemon juice
Store in cooler for a minimum of 1 to 2 hours. To
serve, add ice to an old-fashioned, punch or rocks glass, add Pimm’s mix to
glass and top with sparkling wine, Champagne or soda water for fizz.
Drink:
Southside, courtesy of the Drumbar
Garden
inspiration: mint
Recipe:
-2 oz. gin
-.75 oz. fresh-squeezed lime juice
-.75 oz. simple syrup
-2 sprigs fresh mint
-1 dash of Angostura bitters
-Shakes and double strain into coupe. Garnish with
mint, optional.
Drink:
Beg Your Pardon, courtesy of the Drumbar
Garden
inspiration: cilantro
Recipe:
-.75 oz. jalapeno-infused Chartreuse
-.75 oz. Novo Fogo Silver Cachaca
-.75 oz. fresh pineapple juice
-.75 oz. Luxardo Maraschino
-.75 oz. fresh lemon juice
3 sprigs of fresh cilantro
Shake and double strain to remove bits of cilantro
into a coupe. Garnish with cilantro leaf.
Drink:
Hell, Hath No Fury, courtesy of the Drumbar
Garden
inspiration: sage
Recipe:
-1.75 oz St.
George Terroir Gin
-.75 oz St.
George Spiced Pear Liqueur
-.5 oz Cherry
Heering
-.75 oz fresh
lemon juice
-.5 oz simple
syrup
-1 sage leaf
Shake and double
strain to remove bits of sage, serve up. Garnish with sage leaf.
Drink:
Beauty and the Beast, courtesy of the Drumbar
Garden
inspiration: red bell peppers
Recipe:
-1.5 oz Pisco
-1 oz red bell pepper juice (created using
a slow juicer or pureed in a blender)
-.5 oz fresh pineapple juice
-.5 oz simple syrup
-.75 oz fresh lemon juice
-3 drops thai chili oil for garnish
Shake, strain into a coupe. Garnish with
thai chili oil.
Drink: Trophy Wife, courtesy of Drumbar
Garden inspiration: orange, lemon and green bell pepper
-1.5 oz vodka
-1.5 oz green bell pepper juice
-.75 oz St. Germain
-.75 oz fresh lemon juice
-.5 oz simple syrup
-5 drops orange flower water
Shake and strain into coupe. Garnish with
lemon rind (optional).
Drink: Sizzle Reel
Garden inspiration: basil
-2 oz. gin
-.66 oz. honey syrup
-3 basil leaves
-2 slices of lemon
Muddle, shake and double strain over
crushed ice, garnish with fresh basil.
