Recipes for your Muddler’s Garden
Vodka Basil Smash
1.5 oz vodka
2/3 oz Lemon juice
1/3 oz. Simple syrup
15 Basil Leaves
Gently muddle the basil and lemon juice in shaker(smashing). Add simple syrup, vodka and top off with ice. Shake. Strain into a rocks glass with ice.
Rosemary Gimlet
Syrup
1/2 cup water
1/2 cup sugar
2 tablespoons muddled rosemary leaves
Make syrup by heating all syrup ingredients in saucepan, stirring occasionally, until mixture is hot and sugar dissolved. Let cool completely.
Gimlet
2 oz Gin
3/4 oz Fresh lime juice
3/4 oz rosemary syrup
Chill stemmed cocktail glass in freezer. Add all ingredients to shaker with ice. Shake until very cold. Pour into chilled glass & garnish with rosemary sprig.
Bourbon Daisy
1.5 oz Bourbon
3/4 oz Lime juice
1/2 oz Lemon juice
8-10 Mint Leaves
1/2 oz simple syrup
2 Dashes Mint Bitters(optional)
Muddled mint, lemon, lime. Add bourbon, simple syrup. Shake with ice. Garnish with a sprig of mint.
Pro Tip: Adding a couple of ounces of soda water to the finished cocktail is a great way to lighten up the drink on a very hot day.
Marinade
5-7 Basil leaves
1 stalk rosemary(leaves removed)
8-10 Mint leaves
1/2 cup olive oil
Zest 1 lemon
Zest 1 Orange
1 Tablespoon rough crackes pepper
2 Garlic cloves, smashed
1/4 cup red wine vinegar
2Tablespoons golden raisins
In a mortar use Muddler to mash rosemary. Add mint and then basil until a chunky paste has formed. Then add garlic, raisins and oil. Mash some more. Once a paste is formed, add vinegar, pepper and zest. Allow flavors to set for at least an hour. Can be used on just about anything but is best with chicken, pork, fish and shellfish
Pro Tip: For even more flavor and funk, subsitute the juice from your favorite pickles the vinegar.
Tips for making your flowers last
follow these easy steps and enjoy your creations longer!
Recipes for your Muddler’s Garden
Vodka Basil Smash
1.5 oz vodka
2/3 oz Lemon juice
1/3 oz. Simple syrup
15 Basil Leaves
Gently muddle the basil and lemon juice in shaker(smashing). Add simple syrup, vodka and top off with ice. Shake. Strain into a rocks glass with ice.
Rosemary Gimlet
Syrup
1/2 cup water
1/2 cup sugar
2 tablespoons muddled rosemary leaves
Make syrup by heating all syrup ingredients in saucepan, stirring occasionally, until mixture is hot and sugar dissolved. Let cool completely.
Gimlet
2 oz Gin
3/4 oz Fresh lime juice
3/4 oz rosemary syrup
Chill stemmed cocktail glass in freezer. Add all ingredients to shaker with ice. Shake until very cold. Pour into chilled glass & garnish with rosemary sprig.
Bourbon Daisy
1.5 oz Bourbon
3/4 oz Lime juice
1/2 oz Lemon juice
8-10 Mint Leaves
1/2 oz simple syrup
2 Dashes Mint Bitters(optional)
Muddled mint, lemon, lime. Add bourbon, simple syrup. Shake with ice. Garnish with a sprig of mint.
Pro Tip: Adding a couple of ounces of soda water to the finished cocktail is a great way to lighten up the drink on a very hot day.
Marinade
5-7 Basil leaves
1 stalk rosemary(leaves removed)
8-10 Mint leaves
1/2 cup olive oil
Zest 1 lemon
Zest 1 Orange
1 Tablespoon rough crackes pepper
2 Garlic cloves, smashed
1/4 cup red wine vinegar
2Tablespoons golden raisins
In a mortar use Muddler to mash rosemary. Add mint and then basil until a chunky paste has formed. Then add garlic, raisins and oil. Mash some more. Once a paste is formed, add vinegar, pepper and zest. Allow flavors to set for at least an hour. Can be used on just about anything but is best with chicken, pork, fish and shellfish
Pro Tip: For even more flavor and funk, subsitute the juice from your favorite pickles the vinegar.