33 Super-Cool Popsicles To Make This Summer. Magical Coffee recipe from Food52. Author Notes: This recipe was inspired by a drink I love at a local cafe. (Theirs is "magic coffee. ") After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the Times. There's lots of room for variation depending on what flavors you like--I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too. Food52 Review: One of those recipes that's a great concept rather than a precise formula, ErinH's iced coffee takes inspiration from both her local coffee house and the New York Times. Serves 2-4 Coffee Base 2/3 cups coarsely ground coffee 3 cups water 1 teaspoon cinnamon 3 tablespoons dark brown sugar Put ingredients in a quart jar and stir.
The Finished Drink This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: Easy. Boozy Watermelon Rosemary Lemonade recipe from Food52. Author Notes: I came up with the recipe for the lemonade first and then discovered that it went amazingly with gin, making it a favorite summer drink in our house! - piccantedolce - piccantedolce Food52 Review: This tart, pink cocktail is a burst of summer in a glass. You don't strain the watermelon puree, which gives the drink some texture, and we love that piccantedolce calls for gin instead of a more predictable spirit like vodka. The mineral quality of the gin is echoed in the rosemary infused syrup, which announces its presence clearly without hijacking the whole flavor profile.
Serves 6 3/4 cups sugar 2 cups water 4 sprigs rosemary 1 cup lemon juice - fresh squeezed 7 cups watermelon - cut into a 1" dice - approx half a medium watermelon 8 ounces gin 1 lemon - thinly sliced Place sugar and 1 cup of water in a small saucepan, add rosemary sprigs. Your Best Poolside Cocktail Contest Winner! Popular on Food52 and Provisions. 6 Unexpected Ways to Show Off Watermelon - Cooking Tips. As if to advertise summer itself, supermarkets all over America flaunt pool-size cardboard watermelon bins out front.
Sure the fruit they’re heaped with is an emblem of summer picnicking, but how often are those melons good? Picked underripe or stored too long, watermelons can be bland and mealy. But grow your own, or buy from a farmer who knows their fruit, and you end up with watermelons totally deserving of their summer icon status. The key to getting a good watermelon is buying one harvested when it was truly ripe. Unlike commercial growers, who clear-pick an entire field in an afternoon, small farmers like Ben Lucero, who grows watermelons (along with some of the West Coast’s best tomatoes and strawberries) in California’s San Joaquin Valley, pick melons from the same vine continuously over the long California season, stretching from July through October. Photographs by Chris Rochelle / CHOW.com. Fashionably Bombed. We've always loved Thai iced tea, so recently while dining at our favorite Thai restaurant, we asked how to make it.
We got the basic recipe down and then added our own Fashionably Bombed touch, of course! Spiked Thai Iced Tea 4 ounces Baileys (or unsweetened condensed milk for the non-alcoholic version) 1 cup water 4 tablespoons Thai tea mix (we used Pantai Norasingh) 3-4 teaspoons sugar (or to taste) Bring water and tea to a boil. Stir in sugar to taste. Remove from heat and strain* into a heat proof container. *We used cheese cloth for this. Fashionably Bombed. Fashionably Bombed: Margarita Monday: Peach & Black Pepper.
Peach & Black Pepper Margarita Makes 2 2-3 cups frozen peaches (cut fresh peaches into large chunks and freeze the night before) 1/2 cup freshly squeezed lime juice 1/4 cup Black Pepper Infused Tequila 1/4 cup triple sec 1 tablespoon sugar Kosher salt Pepper Add peaches, lime juice, tequila, triple sec and sugar to a blender. Blend. Behind the bar: annette joseph’s blood orange basil gimlet. February’s Behind the Bar is a mix of summer and winter. Blood oranges are available only in the coldest winter months, and basil, of course, is summery. If like me you freeze large bunches of basil during the summer months, you can dig into the freezer for this Blood Orange Basil Gimlet, provided by Atlanta-based stylist Annette Joseph.
Later this month, Annette will launch a “Celebrity Cocktail of the Week” feature on her blog that promises a spectacular lineup that I can’t wait to see. In the meantime, I couldn’t resist asking Annette for her favorite cocktail. Learn more about Annette and her cocktail recipe after the jump. — Kristina About Annette: Annette Joseph is a photo stylist/producer who specializes in lifestyle editorial images for major national magazines. Blood Orange Basil Gimlet 2 oz. gin1/2 oz. blood orange juice1/4 oz. basil syrupgarnish with a 1/2 slice blood orange and small basil leaf Basil Simple Syrup 1 cup water1 cup sugar1 cup fresh basil leaves. Blood Orange Cocktail. Serves: 5oz. cocktail 2 oz. vodka 1/4 oz. triple sec 1/4 oz. simple syrup 2 1/2 oz. blood orange juice Ice Juice 2-3 blood oranges. Strain the juice to remove any pulp. Cut a thin strip of peel for a garnish. Fill your cocktail shaker about a quarter full with ice. Strain into a 6-oz. martini glass. Serve and enjoy! *A note on simple syrup: Simple syrup is a mixture of equal parts white sugar and water that’s been boiled, then cooled.
Behind the bar: chelsea + tec petaja’s “magic juice” While we are hard at work on some major projects and enhancements at HORNE, Alissa and I are loving this creative couple kick our column seems to be on. This week’s creative couple hails from Tennessee, had their wedding featured on the cover of the premiere Issue of Southern Weddings Magazine and while one is an amazingly talented professional photographer, the other is an equally talented artist & educator.
Can’t figure it out? We are honored to be featuring the preferred beverage of Tec and Chelsea Petaja. Tec Petaja is not only a widely published wedding photographer but also has a keen eye and passion for commercial photography. When not shaping young minds, Chelsea Petaja creates beautiful headbands and accessories to adorn brides (and occasionally grooms) on the most important day of their lives. (see the sneak peek into their home here!) CLICK HERE for the full drink recipe (and more lovely images) after the jump! “Magic Juice is just as tasty as the name is ridiculous. Special Guest Post by Not Martha: The Jasmine. Pink Grapefruit Cocktail Recipe : Alexandra Guarnaschelli. Prev Recipe Next Recipe Pink Grapefruit Cocktail Recipe courtesy of Alex Guarnaschelli From: Food Network Magazine Watch how to make this recipe. Pink Grapefruit Cocktail 21 Reviews Save Recipe Level: Easy Total: 10 min Prep: 10 min Yield: 1 serving Share This Recipe View Shopping List Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker.
Photograph by John Kendrick Courtesy of Food Network Magazine Add a Note Categories: Mixed Drink Recipes Fruit Lemon Grapefruit Recipes Liqueur Recipes Vodka Recipes Gluten Free Low-Fat Low Sodium More from: The Best New Year's Eve Recipes Quick & Easy Highly Rated Healthy Surprise Me Lemon Drop Cocktail Pink Grapefruit Margaritas Pink Sunrise Cocktails Pink Elephant Cocktail Strawberry-Pink Grapefruit Rose Sangria Ginger Grapefruit Fizz Cocktail Pink Fizz Gonzo Grapefruit Your Rating: Post Review Sort by Most recentOldestMost votedRatings valtvJune 28, 2020 0 Comment Anna R.November 5, 2015 +1 Comment Wow!
Cancel. Ginger Sangria recipe from food52. Author Notes: This recipe I recently adapted from Country Living (probably the closest I have ever come to country living). I was searching for a recipe that included simple syrup so that I could infuse the syrup with ginger. In addition to boiling the ginger in the simple syrup, I added slices of ginger to the syrup to sit overnight to intensify the flavor. This is optional. To keep the sangria cool, fill an old orange juice quart with water and freeze overnight. Food52 Review: If traditional Sangria were a small, feisty brunette, this variation would be a tall, leggy blonde.
Serves 12 Ginger Infused Simple Syrup 2 pieces ginger about 3 inches long 1 cup water 1 cup sugar Ginger Sangria 6 ripe peaches 1 1/2 cup brandy 1/2 cup Triple Sec liqueur 3 750 ml bottles of dry white wine 1 cup ginger infused simple syrup Peel and cut the ginger pieces into thin long slices. Your Best Summer Cocktail Contest Winner! Popular on Food52 and Provisions. Rose Berry Bliss Cocktail Recipe - Wine Punch Recipe for a Rose Berry Bliss.