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cucumber jalapeño gimlet


Place the jalapeño on a piece of tinfoil and place in the oven. Dec 8, 2017 - Overstock™'s Farmer's Market is proud to happy to feature Cucumber Jalapeño Gimlet Aug 4, 2015 - Overstock™'s Farmer's Market is proud to happy to feature Cucumber Jalapeño Gimlet We froze the bubbly probiotic tea into ice cubes and topped them with a mix of tequila, fresh lime juice and a touch of simple syrup.

Pour in a glass of your choice and garnish with a couple mint leaves and/or jalapeño slices. I was chatting with a gal in the produce section of Trader Joe’s the other day, and … Change ). Once the ice is solid, add the tequila, lime juice and simple syrup to large cocktail shaker filled with ice. Add a bit of red or black pepper before serving and a pinch of sea salt. ( Log Out /  It’s fabulous with half of the martini glass rim coated in a fragrant smoked sea salt. Lightly roast for about 20 minutes. 1 bottle Health-Ade Jalapeno-Kiwi-Cucumber Kombucha fresh mint for garnish

Directions Add 2 ounces of cucumber juice, 1 ounce of lime juice, 1 ounce of simple syrup, and 3 ounces gin. Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon.

Remove from the oven and cool slightly.
I also like pulling out a couple to make cocktails, a few of which I’ve talked about here before. It’s cool and bracing at the same time. 4 oz simple syrup ( Log Out / 

Garnish with cucumber and jalapeño. If you think they are getting borderline funky, you can slow down the decay trajectory by making a quick refrigerator pickle:  slice or sliver your cukes, then add some chopped scallions and about 2 teaspoons vinegar—I like rice wine vinegar or white balsamic—per cucumber ratio; toss to combine and refrigerate. But, it’s also widely know that those temperamental bastards won’t last more than a couple of days in your fridge before they get moldy spots and you’re throwing them into the compost bin. Change ), You are commenting using your Google account. (Help Out a Gal/Guy, Yeah?) For the rest of September, I’ll be featuring Bourbon cocktails and recipes for National Bourbon Heritage Month! Add the vodka, agave, and lime juice to the shaker with a few cubes of ice. Once the ice is solid, add the tequila, lime juice and simple syrup to large cocktail shaker filled with ice. Hence, spicy food preferences in cultures living in warmer climates. I was chatting with a gal in the produce section of Trader Joe’s the other day, and we were talking about Persian (cocktail) cucumbers – namely about how delicious they are and how … 4 thin slices jalapeno Email, Facebook (“A Bourbon Gal”), or Instagram (abourbongal) me your requests for the next bourbon-based H.O.A.G.Y. I like using vodka instead of gin for this gimlet recipe; it makes the jalapeño taste cleaner and brighter in contrast. Deseed the jalapeño, reserving the seeds. Shake like crazy.

Garnish with cucumber and jalapeño. It’s fabulous with half of the martini glass rim coated in a fragrant smoked sea salt. Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon. Paraphrasing my ole’ buddy Cole Porter, It’s Too Damn HOT!

4 thin slices of cucumber Add a few cubes of fresh ice to your pretty cocktail glass, then strain your cocktail over the rocks. Set in the freezer until solid. In a cocktail shaker, muddle 5 mint leaves and 2 slices of jalapeño. Add the kombucha ice cubes to 4 rocks glasses, then divide the tequila mixture among the 4 glasses. For the rest of September, I’ll be featuring Bourbon cocktails and recipes for National Bourbon Heritage Month! Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon. Meanwhile, rub ½ of the rim of a martini glass with half of a cut lime, then dip in smoked sea salt (I used a Durango smoked salt for this, but it’s also great with a black Salish smoked salt).



Right now, Utah’s about as hot as I can take it—and this from a gal who lived in muggy Memphis and the ‘dry’ heat of Arizona for years. Hence, spicy food preferences in cultures living in warmer climates. Meanwhile, rub ½ of the rim of a martini glass with half of a cut lime, then dip in smoked sea salt (I used a Durango smoked salt for this, but it’s also great with a …
Set in the freezer until solid.

Enter your email address to follow this blog and receive notifications of new posts by email. 8 oz tequila

I made this spicy-cool version of a gimlet to at least give me a modicum of gracious respite last night.

Add the vodka, agave, and lime juice to the shaker with a few cubes of ice. ( Log Out /  Jan 3, 2017 - Paraphrasing my ole’ buddy Cole Porter, It’s Too Damn HOT! I like using vodka instead of gin for this gimlet recipe; it makes the jalapeño taste cleaner and brighter in contrast. Shake for 30 seconds. Shake like crazy. ice, for shaking. Ingredients Change ), You are commenting using your Facebook account. Meanwhile, rub ½ of the rim of a martini glass with half of a cut lime, then dip in smoked sea salt (I used a Durango smoked salt for this, but it’s also great with a black Salish smoked salt).

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