View allAll Photos Tagged simplesyrup
The Lemontini / martini with fresh Rosemary Herb Garnish
Simple, aromatic, and refreshing, this cocktail is perfect for a summertime happy hour.
2 oz. Vodka
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Simple Syrup
2 Sprigs Rosemary
Lemon peel and or lemon slice
Combine the Vodka, lemon juice, and simple syrup. Pour into a cocktail shaker, add ice and one sprig of Rosemary then shake. Pour into a martini glass and garnish with Rosemary and lemon as desired.
Tip: Give the rosemary a good smack to release the aroma prior to adding it to the cocktail.
Have a wonderful day and happy snapping.
Here is the recipe
2 cups of blackberries
3 lemons, sliced
3 cups of water
3 cups of sugar'
Boil all ingredients together for about 10 minutes and let cool. Press fruit through a mesh strainer to extract all juice from the fruit and strain out the blackberry and lemon seeds. Once cool, fill mason jars and refrigerate. Recipe makes a little over a quart of syrup
Run, Amaro Montenegro, Lemon, Blackberry, Bitters, Simple Syrup
This is the drink my wife ordered last night,
Served in the Crow's Nest at the Landmark Inn
Marquette Michigan
Friday May 5th, 2023
A light and fluffy brioche plum tart for breakfast.
From Dorie Greenspan's Baking: From My Home to Yours.
www.sporkorfoon.com/spork_or_a_foon/2009/07/twd-brioche-p...
A bird feeder outside Bartell Drugs in the Magnolia community of Seattle.
—
Fujinon XF 80mm f/2.8 + Fujifilm X-T2.
I opted to post this one "straight out of the camera" because it came the closes to capturing the glow-in-the-dark quality of the lemonade the best.
...or, technically, Not Your Grandmother's Greyhound, from Bolete in Bethlehem.
The drink?
Ketel one vodka.
The juice of a roasted clementine.
The juice of a roasted grapefruit.
Brown sugar syrup.
Demerera (or turbinado) sugar around the rim.
But you're thinking, "Chuck, that doesn't help me make this cocktail myself, and I can't travel to Bethlehem and be near you because of the restraining order."
And that's where I say, "I've got your back, because the INTERNET ROCKS YOUR FACE."
Seriously, in looking up this cocktail, I found another link wherein the owner/chef describes how this cocktail is made --
"Shea begins with a case each of ruby red grapefruit and clementines. Halve the 12 large grapefruit and roast at 350˚F 15 minutes or until slightly brown. Similarly, halve the clementines and roast at 350˚F 10 minutes. Once the fruit is cool enough to handle but still warm, juice them together and strain through a fine sieve. Unless you intend to freeze the juice, make small batches, advises Shea.
To assemble the cocktail, combine 3 oz. vodka, 4 oz. roasted grapefruit/clementine juice, and 1 Tbsp. brown sugar simple syrup (1:1 brown sugar and water) in a cocktail shaker with ice. Shake vigorously and strain into a turbinado sugar–rimmed cocktail glass. 'The Greyhound is such an old lady drink, but it is very refreshing, so I tried to make it cooler,' says Shea. Next up on the Bolete brunch menu are summer sangria and a strawberry/smoked poblano Margarita still under development as the first berries of the season arrived."
(from : www.foodarts.com/Foodarts/FA_Feature/0,,365,00.html )
Tea-Infused Bourbon, Simple Syrup, Bitters, and an Orange Twist
Photographed and served at
The Mediterranean Cruise Cafe
Burnsville Minnesota
Saturday April 23rd. 2022
One of my favourite things, and easy!!
Blend your melon, strain, mix some simple syrup and lime and freeze it in a casserole. One hour into the freezing process scrape it up, and do so every 20 mins until you have lovely crystals!
INGREDIENTS:
Hibiscus Tea Simple Syrup:
1 cup sugar
1 cup water
4 hibiscus-raspberry herbal tea bags
Hibiscus Tea Royale Cocktail:
2 tablespoons Hibiscus Tea Simple Syrup
4 oz chilled champagne or sparkling wine
Raspberries or lemon twist, if desired
DIRECTIONS:
1. To make Hibiscus Tea Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1 1/2 cups.
2. To make cocktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.
INGREDIENTS:
Simple Syrup:
1 cup sugar
1 cup water
Red Cocktail:
1/4 cup cranberry juice cocktail
2 tablespoons (1 oz) silver tequila (clear)
2 tablespoons (1 oz) orange-flavored liqueur
1 tablespoon simple syrup
1 tablespoon fresh lemon juice
Ice
Lemon wedge
Colored sugar
DIRECTIONS:
1. To make simple syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat and set aside to cool, about 1 hour. Pour syrup into glass jar, cover jar and refrigerate until needed. 1 1/4 cups (use 1 tablespoon per margarita).
2. To prepare cocktail, add cranberry juice, tequila, orange-flavored liqueur, simple syrup and lemon juice to cocktail shaker filled with ice. Cover and shake. Rub rim of martini glass with lemon wedge; dip in sugar. Strain cocktail into glass.
Expert Tips:
To make blue cocktail, prepare as directed above--except use blue Curacao for the orange-flavored liqueur.
You can use citrus vodka in place of the tequila.
"Redemption Rye Whiskey, Honey Simple Syrup, Fresh Orange, Meyer’s Lemon Juice". Very tasty.
At NIXS in Hartford, CT. (Now out of business.)
Today I was craving delicious thirst refreshment after a busy & long holiday weekend. My raspberry lime spritzer was just what I needed to get my mind right & ready to face the real world tomorrow.
Ingredients:
- Fresh or frozen raspberries
- Seltzer or club soda
- Simple Syrup
- 1 Lime
- Gin (I prefer Rangpur Tanqueray)
Simple Sugar Procedure:
- Combine 1 cup of sugar with ½ a cup of water & a cup of raspberries in a small pot and bring to boil.
- Take a swig of your gin
- Reduce heat and let simmer 10 to 15 minutes.
- Allow to cool.
The finished product consistency should be the consistency of honey & deliciously sweet.
>>>OK, now the fun part!<<<
- Fill your highball glass with ice
- Pour one finger worth of gin or two if you want it to be off the hook
- Spoon over 2-4 tablespoons your freshly made raspberry simple syrup
- Squeeze in some fresh lime juice then fill the remainder of the glass with seltzer of club soda
- Stir & serve
I garnished with lime and a few whole raspberries because I like pretty drinks. And yes, really men do like pretty & fruity drinks!
BTW, I’m using my left over raspberry simple syrup to drizzle over some French vanilla ice cream. Mmmmmmmm!
INGREDIENTS:
Gingerbread Simple Syrup
1 cup sugar
1 cup water
2 tablespoons mild-flavor molasses
1-inch piece fresh gingerroot, peeled, sliced
2 cinnamon sticks
1 teaspoon whole cloves
Gingerbread Cookie Cocktail
Orange wedge
Brown sugar
1 oz Gingerbread Simple Syrup (2 tablespoons)
1 oz vanilla vodka (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz coffee liqueur (1 tablespoon)
DIRECTIONS:
1. To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
2. To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
Tip: If you can't find mild-flavor molasses you can use full-flavor molasses but reduce the amount by 1 tablespoon.
INGREDIENTS:
Gingerbread Simple Syrup
1 cup sugar
1 cup water
2 tablespoons mild-flavor molasses
1-inch piece fresh gingerroot, peeled, sliced
2 cinnamon sticks
1 teaspoon whole cloves
Gingerbread Cookie Cocktail
Orange wedge
Brown sugar
1 oz Gingerbread Simple Syrup (2 tablespoons)
1 oz vanilla vodka (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz coffee liqueur (1 tablespoon)
DIRECTIONS:
1. To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
2. To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
Tip: If you can't find mild-flavor molasses you can use full-flavor molasses but reduce the amount by 1 tablespoon.
as i am off to boston for a few days with my friend denise (who i met first day of 7th grade), i thought this would be a fitting parting shot. these are my PF Flyers, which i got in one of my favorite towns on the planet, great barrington, mass. you know when you're out and about, window shopping, and you see something you simply must have, even tho it's ridiculously overpriced, but you decide it's worth it, and you get to the register, and lo and behold it's on sale?
yeah. like that.
i took this a few weeks ago, in one of those looks-like-it's-outdoors, but-it's-really-indoors vestibules attached like a boil to a Friendly's restaurant, waiting for my orange sherbet with chocolate sauce. (that's important -- not hot fudge, but chocolate sauce. just so's you know.)
back in a few...
Assignment PCA78 - FOOD PHOTOGRAPHY
Deadline: Aug 31 - Sept 13 2009 (two weeks)
Image Tag: pca78
From: MichelleL
Mission: To make the viewer wish to lick their monitor!
WIT
I guess this is technically only considered "food" in the islands! :) One of my all-time favorite drinks, and other than ice tea, the only thing I like mint in.
The set-up for this took far longer than the actual shooting. (Big surprise!) A photo of the set-up is the first comment. I didn't use the two lights on either end for the actual shot. I thought I might, but ended up just using this little USB flexible light underneath my coffee table. Can't remember where I got it... I almost threw it out. Glad I didn't... it might become a part of my regular shooting kit. I had to use my laptop (on the floor) to power it. :) If I had it to do over again, I would use this larger piece of rip-stop nylon I had and drape it behind the glass, so there is no harsh line between the nylon base and the whiteboard background.
Then I had to make a mojito:
1 part Rum (I use Cruzan)
3 parts Club Soda
6-8 Mint Leaves
1 Lime
1 Part Simple Syrup
Crushed ice
Muddle the mint and lime together and mix the rest of it together. I actually squeezed a whole lime into my drink (I fully planned on drinking it when I was done!), but only put half-a-lime into the glass because I thought it would obstruct the light too much.
A: f/8, S: 6", ISO 400, Canon 50mm f/1.8 II lens. According to the camera, this is "correct" exposure, but I bracketed shots from 10" down to 1/4. Maybe make an interesting HDR when I get around to experimenting with them.
SOOC, except for correcting white balance and crop.
Fun assignment and I'm really pleased with how it turned out. Definitely taught me a lot about pre-visualizing a shot and how to set it up to get what I want.
A light and fluffy brioche plum tart for breakfast.
From Dorie Greenspan's Baking: From My Home to Yours.
www.sporkorfoon.com/spork_or_a_foon/2009/07/twd-brioche-p...