Whether you’re at the cottage or relaxing at home, no long weekend is complete without a tasty beverage or two. Here are some tried (enjoyed) and true recipes for you to sip on.
Happy long weekend!
Spiced Green Tea Ginger Lemonade
1l (4 cups) water
15g (2 tablespoons) dried green tea leaves
80g (1½ cups) ginger, coarsely grated
10g (2 tablespoons, yield of ~3 large lemons) lemon zest
3g (about 10 pieces) cardamom pods
12g (about 2) cinnamon sticks
60g (3 tablespoons) agave nectar, plus extra to taste
100g (1/3 cup plus 2 tablespoons) lemon juice
Ice cubes and lemon slices, to serve
1. Pre-heat a sous-vide water bath to 70°C (158°F).*
2. Boil the water and cool to 80°C (175°F). Add the green tea leaves and steep for 2-3 minutes. strain the leaves, discard and set the tea aside.
3. To a sous-vide bag add the ginger, lemon zest, cardamom and cinnamon sticks. Pour the tea and agave nectar on top. Seal the bag and submerge in the water bath for up to 2 hours but at least 30 minutes. Remove from the water bath and allow to cool for 15 minutes. Strain.
4. Stir the lemon juice into the mixture and refrigerate until completely chilled. Taste for sweetener and adjust according to your taste.
5. Pour the liquid into a chilled 1 quart whipping siphon. Charge with 1 CO2 soda cartridge (NOT a N2O whipped cream cartridge!). Dispense over ice into individual glasses and serve immediately with additional lemon slices.
*If there’s no sous-vide water bath available, let the aromatics sit in the liquid in the fridge overnight, covered.
3 tablespoons fresh strawberry purée (yield from about 2 large berries)
½ tablespoon lime juice
⅓ – ½ cup pink (or regular) champagne, prosecco or other sparkling wine, well chilled
Additional strawberries, lime wedges and mint sprigs for garnish (optional)
Mix the strawberry purée with the lime juice and pour it into a champagne flûte. Carefully top with the champagne and garnish before serving immediately.
1 cup water
1 cup honey
10 sprigs of thyme
Tangerine & Honey Thyme Cocktail
2 ounces vodka
Juice from 1 tangerine, about ½ cup
1 tablespoon honey thyme simple syrup
spring of thyme for garnish
1. In a small sauce pan, bring water and honey to a boil. Stir until the honey is dissolved. Keep an eye on it, the simple syrup will bubble up as soon as it starts boiling. Pour the warm simple syrup into a glass container and add the sprigs of thyme to steep. Transfer to the fridge to cool.
2.In a martini shaker, combine all the cocktail ingredients with ice and shake until cold. Strain into a martini glass. Garnish with a sprig of thyme.
4 cups peach nectar*
½ white sugar
1-1/12 cup basil leaves, separated
¼ cup lime juice
1 750ml bottle of sparkling white wine
1 peach, sliced
1 limes, sliced
¾ cup vodka (optional)
1. In a medium size sauce pan, combine the peach nectar, sugar and lime juice. Bring to a boil over high heat and cook until the sugar is dissolved, just 1 or 2 minutes.
2. Remove from heat, and add in 1 cup basil leaves. Crush and muddle the basil leaves in the mixture to release the flavor. Pour the peach basil mixture into a heat proof container, then refrigerate for at least 2 hours, or up to 4 days. The longer it sits, the more basil flavor there will be.
3. When ready to serve, strain the peach basil in large pitcher, discarding the used basil leaves. Combine the strained peach basil mixture with the sparkling wine and vodka (if using vodka), then add in 1 sliced lime, 1 sliced peach and ½ cup basil leaves. Stir to combine. Serve in a tall glass with ice and garnish with a wedge.
1 (1 liter/33.8 ounces) Key Lime Sparkling Water
1 (12 ounces) package frozen raspberries
1/4 cup superfine sugar
1 (12 ounces) Limeade frozen concentrate
Lots of crushed ice
Fresh limes, for serving
1. Make sure the sparkling water has been chilled.
2. Combine the Key Lime Sparkling Water with the frozen raspberries, superfine sugar, and Limeade frozen concentrate in a very large blender.
3. If you don’t have a large blender, you may have to do this drink in two separate blends or it most likely will spill out of your blender. (I used my Wild Side Jar and Blendtec for this drink and it fit perfectly.)
4. Blend together until smooth.
5. If desired, rim your glasses with sugar by squeezing a lime around the rim and then dipping the glass in a bowl of superfine sugar (extra from the 1/4 cup called out for in the recipe)
6. Fill up the glass with crushed ice (either crushed superfine from a slushy machine or just regular crushed ice if desired) and then pour the drink into your glass.