VISIT OUR BRICK & MORTAR ◇ SUNDAY-WEDNESDAY 11-5 ◇ THURSDAY-SATURDAY 11-6
July 15, 2015
Welcome to happy hour where we'll be capturing the spirits of summer with recipes from some of our favorite new cookbooks. This week we selected a non-alcoholic drink recipe from Seven Spoons by Tara O'Brady, as well as a boozy cocktail recipe from Twenty Dinners by Ithai Schori + Chris Taylor.
LIME GINGER ALE | Seven Spoons
When life hands you lemons, trade them for limes! This bright + tangy home-crafted soda recipe is not only healthier than most over-sweetened store purchased sodas, but it also has a flavor so fresh-picked you'll feel as though you've gone and harvested all the ingredients yourself, straight from the earth.
Combine the grated ginger, sugar, lime zest, and 1 cup of water in a saucepan and bring to a boil. Stir often. Once the mixture has reached a boil, reduce the heat and simmer for 10 minutes. Set aside to cool.
Once the Mixture has cooled, strain it into a pitcher, pressing down on the solids to extract all the syrup. Pour the syrup into a clean 2-liter plastic bottle using a funnel. Add the lime juice, the remaining 6 1/2 cups of water, and the yeast. Cap and shake. Set the bottle aside for 48 hours to ferment at room temperature. After the 48 hours passes, unscrew the cap and check the progress. If you're satisfied with the level of carbonation, cap the bottle and store it in the fridge. If not, reseal and and leave the mixture to develop further. Check in on it's progress periodically until you're satisfied with the carbonation. Store the ginger ale in the fridge for no more than a week, and be sure to open the bottle on a daily basis to release excess pressure brought on by the yeast. Happy sipping!
SUNSET SPOT | Twenty Dinners
A country road. A garden. Evening. This smokey sunset sipper seems to embody all the coral hues of a midsummer days end. Darkness and light, sweetness and spice, all wrapped up into one killer cocktail.
Place the ginger slices in a mixing glass or shaker + cover with the Angostura bitters. Muddle well, making sure to crush the ginger enough to extract the flavor. If you want a sweeter drink, add a sugar cube before muddling. Next, pour the lime juice and mescal over the muddled ginger and bitters. Shake or stir with ice + strain into a tall glass filled with ice. Add the plum slices + top with club soda.
Other products pictured throughout post: Caroline Hurley Triangle Throw, Recycled Glass Tumblers, Wooden Tasting Spoons, Kelly & Co. Linen Napkins, Julia Paul Aqua Plate, Mirena Kim Coal Black Squeeze Bowl, Walnut Cutting Board
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