70° and Drunky
This week we welcomed Spring. With that come a whole bunch of outdoor and even indoor entertaining. Our number 1 priority for entertaining? BOOZE.
RHUBARB GIN FIZZ
We love rhubarb in the spring with its slight tartness and super unique flavor. Make your own rhubarb syrup and enjoy these deliciously fizzy drinks all season long.
On medium heat, combine 2 cups chopped rhubarb, 1/2 cup organic sugar, 1 vanilla bean, and 1 cup water in a sauce pot. Bring to a boil then simmer until rhubarb has broken down and the sauce becomes syrup. Either blend in a blender or strain, depending on how much rhubarb flavor you desire.
Pour 2 oz gin, 1 oz rhubarb syrup, and 5 oz Prosecco in a large wine glass. Garnish with a lemon wedge.
We love a good mojito for some outdoor entertaining, and the added twist of kiwi really gives it a nice Spring twist.
Simmer 1/2 cup organic sugar and 1/2 cup water on medium heat until sugar is absorbed and a syrup forms. In a tall cocktail glass, combine a sliced kiwi (reserve 1 slice for decorating), 5 mint leaves, 1/2 oz of the sugar syrup. Muddle the kiwi and mint at the bottom of the glass to release the flavors. Add 1 oz lime juice, 2 oz rum, and 5 oz club soda. Stir to mix. Cut a small slit into the reserved kiwi slice and place it on the rim of the glass.
AGUA DE VALENCIA
What says Spring better than some delicious fresh orange juice mixed with sparkling wine? This is the spiffed up version of mimosas that you didn’t even know you needed to get through family Easter brunch.
In a large pitcher combine 2 cups fresh squeezed orange juice, 1 cup gin, 1 cup vodka, 1 tablespoon organic sugar, and a full bottle of cava (sparkling wine). Stir to combine. Add in ice and slices of Valencia oranges. Serve in a glass or champagne flute.