Tuesday, June 27, 2017

It’s Officially Summer; Let’s Officially Drink To That!

Summer is officially here! Every year, my excitement for this season remains: a tank top and shorts is always better than a coat and gloves! Some of us are excited for the extra vacations, some us are excited for the chance to be out doors more, some of us may be firing up the grill more often. Summer puts some of us into party mode. I’ve hosted a few summer parties of my own. No, I was not the cook because I believe in caterers, but I did not have a problem mixing up a few adult beverages.  Do you have a summer party to host? Outfit~Check! Food (to be catered in of course!)~Check! Music~Check! Drinks~Well..Don’t fret. I have a few drink menus to share with you. Since you don’t have time to search for drink recipes, both menus are post below..just for you!
Tell me about your Summer plans in the comments section.  Let’s connect on Instagram (tamuinc) so that I can see your version of these drinks!

*Salty Dalmatian*
½ tsp sea salt flakes 
½ tsp coarsely ground black pepper 
1 recipe Salted Simple Syrup (To make this Syrup, do this: Mix 1 cup sugar, 1 cup water, 4 tsp gray sea salt and boil for 1 minute. Pour into a jar. The syrup is good for one month.) 
3 0z fresh grapefruit juice 
2 oz vodka 
1 recipe B&W Ice Cubes (To get these fancy ice cubes, do this: Mix 1 cup crushed ice with 1 tsp each of cracked black and white peppercorn. Divide mixture among ice trays and fill with cold water then freeze.)

Mix salt and black pepper on a plate
Moisten the rim of a glass with the Salted Syrup, then roll the glass in the salt mixture 
Mix 1 tbsp of the Salted Syrup, grapefruit juice, and vodka in a shaker with plain ice. Pour into a glass then add B&W Ice cubes (makes 1 serving)

*Hibiscus Mimosas* (A good mimosa never gets old!)
2 cups water
¾ cup dried hibiscus flowers (aka flor de Jamaica)
½ cup sugar
1 lime cut into wedges
1 bottle of chilled sparkling wine

To get the tea, boil water then add ½ cup of hibiscus flower; reduce to a simmer for 5 minutes. Let flowers sit in water for 10 minutes (steep the flowers like you would do with a tea bag!) Strain to get the tea and discard the flowers
Using a grinder, grind the rest of the hibiscus flowers, then mix with ¼ cup of sugar; leave mixture on a plate.
Place tea in a saucepan and add the rest of the sugar; cook mixture over medium heat until it’s reduced to ½ cup; This will take 15 minutes. Be sure this “tea” is cooled before serving.
To serve: Moisten rim of glass with a lime wedge, wiggle rim in hibiscus sugar mixture to coat completely. Pour cooled “tea” into a glass and top with the sparkling wine.
This should give you 6 servings!


Source:2017, May. Food Recipes. Better Homes & Gardens, 144 & 150.