The Bicicletta is white wine-based cocktail recipe that was invented in Italy in the 1900s. This variation was adapted from The Essential Cocktail Book by the editors of PUNCH and Megan Krigbaum.
Sip on a refreshing shake made with orange juice. Perfect beverage that's ready in just 10 minutes.
The best Ginger Kombucha Recipes; 6 total Ginger Booch recipes with (PLUS 5 more variations!) make for the Ultimate Ginger Kombucha Recipe Collection.
The sidecar is an old-fashioned cocktail recipe with cognac, orange liqueur, lemon, and an eye-catching sugar rim. It's no wonder this classic endures.
Pine needle soda is a naturally fermented drink with foraged ingredients, also called pine needle sprite. It's light, bright, and refreshing! This recipe makes one 16 oz bottle.
This dandelion soda recipe requires a bit of effort in stripping the petals from the plant, but you will be deliciously rewarded!
A classic Hawaiian cocktail, the Tropical Itch is an exotic drink that combines the flavors of rum, bourbon, and tropical fruits. It's known for its unique presentation, often garnished with a long backscratcher.
In this recipe, learn how to make a delicious and nutritious Moringa Latte.
Considered Cuba's national drink, this mojito cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.
For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.
Inspired by LOTR, this Miruvor recipe from The Geeky Bartender Cookbook includes white tea, elderflower liquor, gin, & homemade honey syrup!
A box of figs, £3.49. When we went to the Turkish Food Centre on Sunday I bought a whole case of figs for £3.49. They were sticky and ripe, the kind you can eat greedily with the skin on, spitting out only the stalk. I think there’s something a little revolting, life-denying, about peeling figs. They look so raw and unappealing, like dead baby mice. Of course, when you’re buying them as ripe as this you need to use them within a day or so. I like them with yoghurt for breakfast or cooked on the griddle with some slices of halloumi and a trickle of honey, maybe a few slivers of toasted almonds. But there are a lot of them in a box. Figgy lunch, with halloumi , almonds, thyme, olive oil and honey. I’ve wanted to try making a fig liqueur since Séan and I were offered sticky little glasses of the stuff to round off dinner at one of our favourite local restaurants, the almost painfully charming and invariably delicious Oui Madame! on Stoke Newington High Street. I’m not sure if what we tried was Figoun, the Provençal fig liqueur made from red wine, figs, vanilla, angelica, oranges and tangerine among other, secret ingredients, but I thought I’d try combining figs, vanilla sugar, orange zest, red wine and a slug of cognac and see how I get on. I think it should be quite good by Christmas, even better by next Christmas. If you’d like to try it, I’m giving you the recipe I’ve used here but of course it’s something of a leap of faith. I’ve never made this before. I’ve no idea if it will work, but if it does won’t we all be enormously pleased with ourselves on Christmas Day? Fig Liqueur This lovely illustration is by my Twitter friend, artist Anna Koska (@gremkoska). Do take a look at her website here. [Copyright: Anna Koska] When you’re buying figs, especially if you’re buying them by the box, lift them out of their pretty paper cases and inspect them for mould – the mortal enemy of figs everywhere. One mouldy fig will turn the rest very quickly indeed. Should make about 1.5 litres. We’ll see. 600g figs 225g caster sugar or vanilla sugar, I used vanilla sugar 1 strip of orange peel, pared with a very sharp vegetable peeler, any white pith removed 1 bottle fruity red wine, plus a bit, enough to almost fill the jar 100ml cognac You’ll need 1x2l cold, sterilised jar and some cold, sterilised bottles to decant the liqueur into Cut figs… Macerating in sugar… Add the wine and cognac. Wash the figs, trim off the hard stem and cut into eighths. Place some in the bottom of the jar and scatter some of the sugar on top. Continue layering fruit and sugar until you’ve used them all up. Seal the jar and put in a cool place for 2-3 days, turning it every day until the sugar has dissolved. Add the orange zest. Pour in the wine and cognac. Seal and store the liqueur in a cool, dark place for a couple of months, shaking the jar every week or so. Strain through a sieve and then strain again through a sieve lined in muslin. Pour into cold, sterilised bottles and seal. Ideally, leave it for a month or so before drinking.
A white negroni is a spectacular drink because it’s perfectly bitter and not at all too sweet. Plus, it follows a 1-1-1 ratio, which means it’s a breeze to make and even easier to batch for a large crowd.
Health-supportive, mood-boosting herbal mocktails are becoming a huge craze as the sober curious movement grows in popularity.
"A hell of a name, but it's been kicking around too long to change it now, and besides, it's rather prophetic. But don't let me give you any ideas." 1 tspn lemon juice 1/2 oz brandy 1/2 oz orange curacao 1/2 oz Cuban light rum Shake well in shaker with ice. Strain into chilled cocktail glass. Garnish with orange peel. (Origin - "Trader Vic's Book of Food & Drink" by Trader Vic Bergeron, 1946)
It’s Friday, y’all! And, that means a new fruit crush cocktail here on Tide & Thyme. I’m lame and dropped the ball last week. Little league obligations + field trips + allergies ended up crushing my ass last week…so with all that, I was in no mood to crush a cocktail. Ya feel me? But the sun has been shining this week, I’ve been cleaning and baking with the windows open. All my favorite spots are opening up their doors for the season here on the island. And *fingers crossed*, we’re hoping to get the boat wet this weekend! The flounders are biting, and I’m ready to start restocking the freezer. Alas. summer isn’t quite in full bloom for another month or so. And, fruit isn’t available from any of my favorite local farms just yet. Luckily, a halfway decent canteloupe is available pretty much all year at the grocery store. So, I decided to throw that under the bus for the crush this week! The orange color is just lovely, and the melon flavor and sweetness is on point. So, what are you waiting for? It’s 5 o’clock somewhere! Get out there and crush the weekend, guys. The Canteloupe Crush 2 cups canteloupe, diced 3 Tbsp sugar 1 orange, juiced 1/2 cup vodka 1/3 cup triple sec 1/2 cup sparkling water or lemon-lime soda sliced canteloupe, for garnish Blend canteloupe and sugar in a food processor or blender until completely pureed. We’re talking liquified. Pour mixture into the bottom of a quart mason jar. Add in the orange juice, vodka, triple sec, and sparking water. Shake to combine. Fill glasses with ice and pour cocktail over. Garnish glass with a slice of canteloupe. Makes about 3-4 servings.
This recipe for Roman punch was served as an intermezzo at society parties and at the White House. It's an old school take on champagne and orange juice punch.
Quite possibly the perfect summer drink, I'm sharing my simple and delcious recipe for a Classic Aperol Spritz using Aperol, Prosecco and soda water.
Agave spirits and lime are a match made in heaven, but Las Vegas bartender Mariena Mercer Boarini shows how lemon can shine in a tequila cocktail.
This homemade soda is a fermented drink made with a ginger bug. It's fizzy and refreshing, with wonderful probiotic and herbal healing powers!
I don’t automatically peel ginger; if you choose not to, it will give the syrup a slightly darker color, which I don’t mind. If you wish to peel it, you can. The leftover ginger can be added to a batch of marmalade, or patted dry and chopped further, then added to just-churned ice cream or gingersnap cookie dough. If you plan to reuse it, you should peel it before making the syrup with it. This syrup is quite spicy and if you find it a bit too zippy and want to tone it down, the next time you make it (or the first time) you can blanch the chopped ginger first in boiling water, let it simmer for a couple of minutes, then drain it and proceed with the recipe.
This traditional German rum pot recipe or rumtopf recipe explains how to make a Rumtopf step-by-step. The right fruits, rum, uses, and more
Traditional Mead 12 lbs unprocessed honey 5 gallons spring water 2 packets dry yeast 2 tsp yeast nutrient Heat 2 gallons of spring water to 160f in a large kettle and remove from heat. Add yeast nutrient and 12 lbs unprocessed honey, and then stir until thoroughly dissolved. Transfer kettle back to heat and bring
Last year I made a batch of this ginger liqueur (recipe adapted from here), and though at first I wasn’t sure how to use it, we eventually discovered that it makes all kinds of drinks better. It goes really well with fruity flavors, especially citrus, and it adds just a bit of spiciness. When we […]
