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!
It’s hot, and I’m grumpy. Iced coffee helps. This is a remarkably easy way to make it at home, if you don’t feel like actually brewing coffee and then cooling it down. Cold-brewed coffee does have a slightly different taste than the regular stuff, but I liked it.
Grind 1/3 cup of coffee. Place it in some kind of receptacle (a French press would be ideal) and add 1 1/2 cups cold water. Cover and let rest at room temperature overnight (or for 12 hours). In the morning, strain it and dilute the coffee concentrate with milk and/or water (they suggest a 1:1 ratio of coffee to other liquid, but do what feels right to you). Serve over ice. These proportions yield enough for two cups of coffee.
Recipe via the New York Times.
I posted this on Facebook last summer, but it’s just so easy and so good that I figure it deserves further circulation.
- about 2 cups ginger — one of the larger hunks of ginger root at the store should work — chopped well (or processed in a food processor)
- 2 cups granulated sugar
- 6 cups water
Combine ingredients in a large pot. Bring to a boil, and then simmer for 1 to 1.5 hours, until the liquid has reduced to less than half of its original volume (you are aiming to have around 2 cups of syrup by the end of this process). Strain liquid through a cheesecloth or a fine mesh sieve, and let it cool before use.
MAKING GINGER ALE
- 1 cup club soda
- 3 tbsp ginger syrup
- lime wedge
Combine all ingredients in a glass over ice, and stir. These proportions can obviously be adjusted to suit your taste. This is pretty much the perfect summer drink, and would be incredible with a wide variety of spirits (gin, bourbon, rum if that’s your thing, etc etc etc).
I got this recipe from Joy the Baker. She suggests adding a dash of bitters to your ginger ale for extra deliciousness, which I bet would be amazing.