email me your questions! Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon. I like using vodka instead of gin for this gimlet recipe; it makes the jalapeño taste cleaner and brighter in contrast. Aug 4, 2015 - Overstock™'s Farmer's Market is proud to happy to feature Cucumber Jalapeño Gimlet I made this spicy-cool version of a gimlet to at least give me a modicum of gracious respite last night. Jalapeno-Kiwi-Cucumber Kombucha Tequila Gimlets, Health-Ade Jalapeno-Kiwi-Cucumber Kombucha. It’s fabulous with half of the martini glass rim coated in a fragrant smoked sea salt. I also like pulling out a couple to make cocktails, a few of which I’ve talked about here before. 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. 4 thin slices jalapeno Set in the freezer until solid. Add a bit of red or black pepper before serving and a pinch of sea salt. Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon. Set in the freezer until solid. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You’ve probably seen the studies quoted that hot foods actually make you feel cooler and have natural antimicrobial qualities. 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. 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 … 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 … Pour the kombucha on top, filling the mold almost to the top. Deseed the jalapeño, reserving the seeds. We used Health-Ade Kombucha to make a batch of spicy Tequila gimlets using their new (and delicious!) Paraphrasing my ole’ buddy Cole Porter, It’s Too Damn HOT! 8 oz tequila Add 2 ounces of cucumber juice, 1 ounce of lime juice, 1 ounce of simple syrup, and 3 ounces gin. Directions Lightly roast for about 20 minutes. Add the vodka, agave, and lime juice to the shaker with a few cubes of ice. 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. 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. Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon. Place the jalapeño on a piece of tinfoil and place in the oven. Pour the kombucha on top, filling the mold almost to the top. You can also find abourbongal on Twitter, but I suck at it. Sure, they are delightful in salads (especially with a little feta and some melon or tomatoes this time of year). 4 thin slices of cucumber I made this spicy-cool version of a gimlet to at least give me a modicum of gracious respite last night. 1 Persian (small cocktail) cucumber, sliced. #sorrykinda. Garnish with cucumber and jalapeño. Change ), You are commenting using your Facebook account. Aug 21, 2014 - Paraphrasing my ole' buddy Cole Porter, It’s Too Damn HOT! Throw the cucumber and jalapeño in a cocktail shaker and muddle the bejesus out of them with a pestle or wooden spoon. Let the summer happy hours begin! 1 bottle Health-Ade Jalapeno-Kiwi-Cucumber Kombucha abourbongal@gmail.com, The Belle and Bull: a Bourbon Bloody Mary, Follow A Bourbon Gal in Utah on WordPress.com. Once the ice is solid, add the tequila, lime juice and simple syrup to large cocktail shaker filled with ice. fresh mint for garnish 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. Shake for 30 seconds. Remove from the oven and cool slightly. 1 Persian (small cocktail) cucumber, sliced. In a cocktail shaker, muddle 5 mint leaves and 2 slices of jalapeño. Put a few ice cubes on top, cover with the shaker lid, and give a few good shakes. Ingredients Once the ice is solid, add the tequila, lime juice and simple syrup to large cocktail shaker filled with ice. To a large ice mold, add the jalapeno, cucumber and kiwi. 4 oz simple syrup To a large ice mold, add the jalapeno, cucumber and kiwi. ( Log Out /  Enter your email address to follow this blog and receive notifications of new posts by email. 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). Change ). 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 nice it is not to have to peel them. Jalapeño-Kiwi-Cucumber Flavor. For the rest of September, I’ll be featuring Bourbon cocktails and recipes for National Bourbon Heritage Month! Garnish with cucumber and jalapeño. ( Log Out /  It’s cool and bracing at the same time. For the rest of September, I’ll be featuring Bourbon cocktails and recipes for National Bourbon Heritage Month! This recipe and video is sponsored by our friends at Health-Ade Kombucha. ( Log Out /  4 thin slices of kiwi 4 oz fresh lime juice 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. (Help Out a Gal/Guy, Yeah?) You can also find abourbongal on Twitter, but I suck at it. #sorrykinda. (Help Out a Gal/Guy, Yeah?) Add the kombucha ice cubes to 4 rocks glasses, then divide the tequila mixture among the 4 glasses. Shake like crazy. Dec 8, 2017 - Overstock™'s Farmer's Market is proud to happy to feature Cucumber Jalapeño Gimlet Add a few cubes of fresh ice to your pretty cocktail glass, then strain your cocktail over the rocks. Shake like crazy. Add a few cubes of fresh ice to your pretty cocktail glass, then strain your cocktail over the rocks. Hence, spicy food preferences in cultures living in warmer climates. Paraphrasing my ole’ buddy Cole Porter, It’s Too Damn HOT! Jan 3, 2017 - Paraphrasing my ole’ buddy Cole Porter, It’s Too Damn HOT! It’s cool and bracing at the same time. Pour in a glass of your choice and garnish with a couple mint leaves and/or jalapeño slices. Add a bit of red or black pepper before serving and a pinch of sea salt. 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 … Email, Facebook (“A Bourbon Gal”), or Instagram (abourbongal) me your requests for the next bourbon-based H.O.A.G.Y. Email, Facebook (“A Bourbon Gal”), or Instagram (abourbongal) me your requests for the next bourbon-based H.O.A.G.Y. Add the vodka, agave, and lime juice to the shaker with a few cubes of ice. Change ), You are commenting using your Google account. 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. It’s fabulous with half of the martini glass rim coated in a fragrant smoked sea salt. You’ve probably seen the studies quoted that hot foods actually make you feel cooler and have natural antimicrobial qualities. ice, for shaking. Sure, they are delightful in salads (especially with a little feta and some melon or tomatoes this time of year). I also like pulling out a couple to make cocktails, a few of which I’ve talked about here before. I like using vodka instead of gin for this gimlet recipe; it makes the jalapeño taste cleaner and brighter in contrast. 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 … 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 nice it is not to have to peel them. 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). Change ), You are commenting using your Twitter account. ( Log Out / 

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