This looks much nicer than any cocktail I have ever made.
I’ve made this a number of times over the last couple of years (including as a punch at a party last year) and it’s such a perfect summer cocktail. It’s easiest to make if you have a cocktail shaker, but I’m aware not everyone is into making that kind of commitment to being a lush, so I’m sure you could MacGyver other options (perhaps using a mason jar and a sieve?).
Ingredients (for one cocktail)
- 2 ounces gin (or vodka)
- 2 cucumber slices (about 1/16-inch thick)
- 2 basil leaves
- 1 ounce cardamom simple syrup (see recipe below)
- 1 ounce lemon juice
- ginger beer to top everything off
Muddle the cucumber, basil, and cardamom syrup in your shaker. Add the lemon juice and spirit, and shake over ice for 10 seconds. Strain into an iced highball glass, top with ginger beer, and garnish with a cucumber slice.
Cardamom simple syrup
- 2 parts sugar
- 1 part water
- 1/2 part green cardamom pods
Bring the water and the cardamom pods to a boil, then gradually add the sugar. As soon as the sugar has fully dissolved, turn off the heat, cover, and let sit until cool (the longer you let it sit, the spicier the syrup will be, but don’t feel like you need to leave it for ages — the syrup I made yesterday only sat for about an hour and a half and it was awesome). Strain out the cardamom pods and use!
I originally found this recipe on tumblr!
Just have the tacos…or the tacos and the cheese…or the tacos and the cheese and the sauce. These were pretty yummy. Taco recipe c/o Martha Stewart and avocado taco sauce recipe c/o Taste of Home.
- 3 tablespoons extra-virgin olive oil
- 2 red onions, sliced into 1/4-inch-thick rounds
- 5 garlic cloves, thinly sliced
- 1 pound Swiss chard, stems and ribs removed, leaves washed well and coarsely chopped
- 1 cup canned cannellini beans, drained and rinsed
- 1/2 cup vegetable or chicken stock – I would go a little easier on the stock; my taco filling was a bit runny.
- Coarse salt and freshly ground pepper
- 8 white-corn tortillas
- 1/3 cup soft goat cheese, crumbled (2 ounces)
- 8 cilantro sprigs
- Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with 3/4 teaspoon salt and some pepper.
- Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in foil, and warm in a 350-degree oven.) Spoon filling onto tortillas. Top with cheese and cilantro.
- 2 medium ripe avocados, divided
- 1/4 cup fat-free sour cream
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- Dash cayenne pepper
- Peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Refrigerate sauce until serving.