January 18th, 2008 by alice
Tags: Jelly, Orange, Sour
INGREDIENTS
- 2ouncesgin, Hendrick’s
- 1/2ouncehoney syrup(two parts honey mixed with one part warm water)
- 1teaspoonorange marmalade
- 3/4ouncefresh lemon juice
DIRECTIONS
- Assemble all the ingredients except the garnish in a mixing glass with ice and shake well.
- Strain through a tea strainer into a chilled glass.
- Garnish with a flamed orange peel and a spiral of orange on the rim of the glass.
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January 18th, 2008 by alice
Tags: Cucumber, Martini
INGREDIENTS
- 1 1/2ouncesgin, Hendrick’s chilled
- 1/4ouncedry vermouth
-
Garnish
- 1slicecucumbers
- rose petals (optional)
DIRECTIONS
- Stir Vermouth and Hendrick’s Gin over ice cubes in mixing glass; strain into martini glass.
- Serve with cucumber slice.
- Sip it, Savor it, & Enjoy it!
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January 18th, 2008 by alice
Tags: Hendricks, Sour
INGREDIENTS
- 1 1/2ouncesgin, Hendrick’s
- 3/4ouncefresh lemon juice
- 3/4ouncelovage, cordial by Philips and Bristol
- 1ouncesimple syrup
- 3/4ouncefresh orange juice
DIRECTIONS
- Shake all the ingredients with ice and strain.
- into a double old fashioned glass.
- Garnish with an orange slice and a cherry.
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January 18th, 2008 by alice
Tags: Gin, Hendricks, Tonic
INGREDIENTS
- 2ouncesgin, Hendrick’s
- 1-2ouncetonic water
DIRECTIONS
- Pour Hendrick’s Gin into highball glass over ice cubes and fill with tonic water; stir.
- Garnish with Cucumber spear.
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January 18th, 2008 by alice
Tags: Lemon, Risotto, Shrimp, Tarragon
INGREDIENTS
- 2quartschicken broth
- 18largeshrimp, peeled and deveined
- 2tablespoonsolive oil
- 4tablespoonsunsalted butter
- 1largeonion, peeled and diced
- 2cupsarborio rice
- 1cupdry white wine(I use vermouth)
- 2tablespoonsfresh lemon zest
- 2tablespoonsfresh lemon juice
- 2tablespoonsfresh tarragon leaves, chopped
DIRECTIONS
- Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat.Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
- Remove the shrimp with a slotted spoon and set them aside on a plate.
- Keep the broth simmering over low heat.
- Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
- Add onion and cook for about 4 minutes.
- Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
- Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
- Continue to add broth in 1/4 cup increments, stirring rice constantly.
- When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
- Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice.Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
- Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
- Season with salt and pepper to taste & serve!
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