Northwest Celebrity Chef Kathy Casey: Summer Herbal Cocktails
As a chef and also a bar chef, I have incorporated just about everything you can think of. From vodka-infused with honeycomb (garnishing the drink with bee pollen), to muddled cucumbers and tropical fruit (in abundance), I always use the kitchen as my inspiration. If I had to pick one favorite cocktail accessory it absolutely has to be fresh herbs, which, to my delight, have finally made their way onto the cocktail lists of many upscale bars, lounges, and restaurants around the nation.
Mint, a cornerstone in herbal cocktails, is so summery refreshing. Mojitos are the most recognized these days in the mint line up–-I like to muddle fresh cherries and a sprig of basil in mine for an unexpected kiss of sweet and savory. For a quick and easy Peach Melba Mojito try my Dish D’Lish® Mojito Cocktailor™ mix.
Like a little spice? It's all the rage in today’s cocktails. Fresh mint and cooling watermelon play a sexy counterpoint to the jalapeño in my H2O Tropi-Hot summertime tequila refresher.
Peach Melba Mojito
Makes 1 cocktail
Ingredients:
1 lime wedge
2 ounce Bacardi Peach Red Rum
2 ounce Dish D’Lish Classic Mojito Cocktailor
2 tablespoons raspberry puree or 6-8 fresh raspberries
splash of soda water
Garnish with fresh mint sprig/fresh raspberry if in season
Directions:
Squeeze and drop lime wedge into cocktail shaker. Fill with ice. Add rum, Cocktailor and puree. Cap and shake vigorously. Add soda water. Pour into a tall glass. Top with more ice if needed. Garnish with mint and raspberry, if using, and insert straw. © 2008 Dish D’Lish® Inc.
H2O Tropi-Hot
Makes 1 drink
Ingredients:
1 lime wedge
1/4 cup watermelon chunks
3 sprigs fresh mint
1 slice fresh jalapeño chile
1 1/2 ounces tequila
1/4 ounce melon liqueur
1 1/2 ounces pineapple juice
Garnish with small watermelon triangle
Directions:
Squeeze and drop lime wedge into a cocktail shaker. Add all other ingredients (except garnish). Fill shaker with ice, and shake vigorously. Pour entire drink into a large glass. Garnish with melon wedge. © Kathy Casey Food Studios
Comments