Although the days are getting shorter (I’m sure we don’t need to remind you), summer cocktails aren’t going away just yet! Sure, rose slushies are a thing, but somehow I keep coming back to gin. It could be because I’m pumped to use Wolffer Estate’s new pink gin, or it could be because it’s just so good and versatile. There are countless ways to make a lemon, cucumber, something or other cocktail. And here’s one of those delicious variations. Let’s get one more cocktail in before the end of summer, shall we?
*Makes 1 drink.
2 oz gin
3/4 oz St. Germain
3/4 oz lime juice
1/4 oz simple syrup (quick recipe for this below)
5 mint leaves
4 slices of cucumber
Seltzer water to top it off
In a cocktail glass, muddle together the lime juice, simple syrup*, mint leaves, and cucumber. Top with ice, gin, St. Germain, and seltzer water. Garnish with a cucumber slice.
*If you don’t have simple syrup here is a simple easy recipe. In a small sauce pan over medium high heat, add 1 cup of sugar and 1 cup water. Bring it to a simmer. Watch it closely for roughly 5 minutes until it has a syrupy consistency.
Listen, just because this is the 3rd drink post and 2nd consecutive one, doesn’t mean we are saying food isn’t important or that we all need to go on some liquid diet. Although, as hot as this summer is supposed to be…I am not opposed to it at all! Anyway, like many of my post grad peers I swore off tequila after college. Sure I developed a taste for some of the good stuff, but it still wasn’t my drink of choice. (Sidebar Jess and I are both huge café patron fans by the way. what’s not to love? espresso-yum, good alcohol-yum) Ok ok back to tequila in general and its redeeming qualities… As I was saying, if not consumed in copious amounts and as a shooter, it’s not half bad. I even found myself enjoying a tequila tasting with coworkers, sampling various flights of chocolate and chili undertones. So much so, that a colleague of mine even gave me a bottle of some very nice tequila for Christmas. Now what to do with it…I don’t particularly love margaritas or want to waste the time cleaning my blender so I just let it sit on bar for months until I was at my cousin’s and had this lovely little refreshing gem of a cocktail. Boy, I knew drinking and good taste ran in the family, but I was so pleasantly surprised by this drink that it became my poison of choice all summer long.
4 ounces ginger beer
2 ounces lime juice
1 1/2 ounces tequila (She used patron silver, but any good quality tequila will work. It can be the gold stuff too, just please no Jose, cringe).
1/2 ounce simple syrup (feel free to leave out, some people just need a little sweet to counterbalance the bold ginger & lime flavors, I do without it).
fresh limes for garnish
coarse salt for the rim (this isn’t just to look fancy, the salt compliments the ginger beer well).
The key to make these super delicious is to use frosty glasses! So a few hours (or the night) before, stick your glasses in the freezer. Before serving, rim the edge of the glass with a lime slice and then dip it in coarse salt to coat. Fill the glass with just a few ice cubes. Add the ginger beer, lime juice, tequila, and simple syrup to a shaker with ice and gently shake (you don’t want to lose the fizz of the ginger beer so one quick stir or shake is more than enough) to combine. Pour over ice and add to the glass an extra lime wedge for show. P/S we are not responsible for any hangovers these may cause, because it will be very hard to just have one!
Although Cinco de Mayo is behind us now, it doesn’t mean we can’t still break out the Latin food! I’m sure we all have some left over cilantro and lime juice, and this recipe will take care of just that. It’s a super refreshing dish that goes great with fish or served under grilled chicken.
1 cup white rice (cook according to box instructions)
1 cup fresh cilantro
4 tbsp lime juice (add more or less depending on your tastes)
1 tbsp olive oil
1 clove garlic
While the rice is cooking, blend the remaining ingredients in a blender (or use my favorite little gadget, this multi chopper). Once the rice is done, combine both rice and herb mixture.
Doctors say in order to keep your cholesterol in check, one should maintain a diet of proteins that either fly or swim. That means no red meat (get it: cows graze whereas fish swims, turkey flies). This is a healthier way of living and will still get you the nutrients of non-vegetarian food (aka the good protein intake). Since I have already shared a salmon recipe, I figured a nice tilapia is just what I needed. This will help to keep us all in our trim, spring break mind set, while still enjoying what we eat. No thanks on the tofu, even if it is deep fried (that’s right Chinese take out, I am talking to you. Don’t act like we don’t all see it there stuffed under our lo mein. No, not that any of us are eating lo mein. Healthy eating…must stay on topic…on diet…flies and swims).
1.5 tsp. Lemon Pepper
1/2 tsp. paprika
1.5 tsp. garlic (granulated)
1/2 tsp. salt
3/4 tsp. dried dill (if you don’t like dill, dried basil could work)
1.5 tsp. minced onion (I did the bottle stuff on this as well)
3 Tablespoons olive oil (I feel like 2 is enough, but eye ball it)
6 Tilapia Fillets
2.5 Tablespoons lime juice (real stuff if you can)
Preheat oven to 400 degrees F In the meantime, combine the dry spices with olive oil and create a paste. Set aside. Foil the baking sheet and lay out tilapia fillets. Coat the fish with the lime juice and paste. Bake for 15-20 minutes or until the tops look golden brown. Enjoy! (oh and, think “swims” next time you need a dinner idea. Swims = swimsuit, eat healthy, eat more fish. Preaching over, the end).
Ok, so here’s my dirty little secret – I’ve never actually made deviled eggs before this recipe. I really really love them, but for some reason thought they were a lot harder to make than they are. There’s that, and also the fact that I was terrible at making hard boiled eggs. (Yes, I know. I started a food blog and couldn’t boil an egg. We all have our vices…). But hold the tisk tisk-ing, because I overcame both and made some super easy and delicious deviled eggs. Look ma! I finally made my own deviled eggs!
6 hard boiled eggs
1/2 of an avocado (I used the other half of the avocado from our BLT(EA) recipe)
1 tsp of finely chopped cilantro
1 tbsp of finely chopped red onion
1 tbsp of lime juice
A pinch of salt and pepper
A pinch of paprika per egg
Take the yolks from the hard boiled eggs and combine with all of the ingredients except paprika. Be sure to blend it until creamy. Scoop spoonfuls back in to the eggs and dash on the paprika.
If you want something a little more spicy, try blending in some chili pepper or finely chopped jalapeno. Can’t wait to make these again for margarita night!