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Three cocktails and…an ice cream!
cap, captain miss america
teaberryblue

Tarragon Sazerac

1) Tarragon Sazerac

This isn’t an especially unique drink, because it’s just a slight twist on the original, but my mom wanted Sazeracs for Mother’s Day.

Ingredients for 2 cocktails
7 oz rye
1/4 oz absinthe or Pernod
3/4 oz tarragon syrup*
2 sprigs tarragon
6 dashes Peychaud’s bitters

Instructions
Add rye and syrup to a pitcher with ice and stir
Coat two chilled old fashioned glasses with absinthe, discard remaining absinthe.
Pour contents of pitcher into glasses, add bitters and sprigs of tarragon

*Tarragon syrup: made with 1/2 cup water, 1/2 cup sugar, 1/4 cup fresh tarragon sprigs.

Rosemary's Green

3) Rosemary’s Green

Ingredients for two cocktails
6oz Dogfish Head Jin
1 oz Sweet Vermouth
1 oz Chili-Rhubarb Syrup
Juice from 1/2 lemon
1/4 cup fresh rosemary sprigs plus two whole sprigs
1/4 oz cointreau or other orange liqueur
2 lemon slices
4 dashes Fee Brothers’ Rhubarb Bitters

Instructions
Chill two martini glasses
Add syrup, rosemary, and lemon juice to shaker with ice and muddle until rosemary is well-bruised.
Add gin and vermouth, shake
Coat glasses with Cointreau, pour out remainder
Strain into glasses, add bitters, rosemary sprigs and lemon

This drink might sound like it has too many ingredients, but it was really good. It was also one of those ones that got better the longer it sat.

3) Busy Bee

Ingredients for two cocktails:
6 oz Hurricane Rum
4 Tbs Acacia Honey
1/4 cup fresh curly leaf basil plus 2 large whole leaves
1 Meyer Lemon
4 droppers Urban Moonshine Citrus Bitters

Instructions
Chill two martini glasses
Reserve two half-moons of lemon for garnish
Add honey, lemon juice, and basil to shaker with ice and muddle
Add Rum, shake
Strain into glasses, add bitters, basil leaves, and lemon slices

And now it is time for Ice Cream!

Rosemary-Honey Ice Cream

Rosemary-Honey Ice Cream

Ingredients for 1 quart of ice cream
10 sprigs fresh rosemary
1 2/3 cups light cream
3 egg whites
5 Tbs Acacia Honey
1 Tb Rosemary-infused olive oil
3 Tbs white sugar

Instructions
Take rosemary leaves off tough twigs
Add rosemary to food processor to chop
Add honey, sugar and olive oil to food processor and process until ingredients become a paste
Add cream to food processor and blend
Whip egg whites in mixer until they form soft peaks
Add cream mixture to mixer, mix gently just until egg whites are folded in
Put mixture into ice cream freezer, follow your ice cream freezer’s instructions

This is possibly the best-textured ice cream I have ever made, ever!

Mirrored from Antagonia.net.


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That looks like the best ice cream ever.

It was freaking a-mazing. I have always made pretty good ice cream but this one was just to die for. I think I finally got the base down.

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