Cocktail Recipes, Spirits, and Local Bars

Lemongrass-Lime Leaf Soda

Lemongrass-Lime Leaf Soda

Drinks, soda recipes, drink recipes nonalcoholic, lemongrass recipes, lime recipes, lime leaf recipes, soda water recipes, summer recipes, spring recipes, large groups, party food, fourth of july food, cinco de mayo food, potluck food, lemon recipes, lemon zest recipes, citrus recipes, low calories

Ingredients

  • ¼ cup lemon zest (from 6 lemons)
  • ¼ cup lime zest (from 8 limes)
  • 20 makrut (Thai) lime leaves
  • 2 stalks lemongrass, roughly chopped
  • ¾ cup Simple Syrup (click for recipe)
  • 6 cups soda water, divided

Recipe Preparation

  • Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Strain lemongrass mixture into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. lemongrass mixture and 1 Tbsp. simple syrup. Top with soda water (about ½ cup) and stir to combine. Repeat to make 11 more sodas.

Nutritional Content

One serving contains: Calories (kcal) 39.7 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 10.3 Dietary Fiber (g) 0.1 Total Sugars (g) 8.4 Net Carbs (g) 10.2 Protein (g) 0.1 Sodium (mg) 0.5Reviews Section

My Nutri Ninja has been a massive hit. Not only do I make breakfast smoothies which help massively with my hatred of weekday mornings, but I have perfected a few juices and cordials which are helping my current non-alcoholic ways- such as this lime, lemongrass and ginger cordial.

A few weeks ago I bought one of those dine in for £10 deals from M&S. Because I’m not drinking I had the lime and lemongrass presse. It was very good, but it could make quite a dent on my wallet if I bought it on a regular basis. So I decided to give something similar a go at home.

It would be easy to make more of this at once- just multiply the ingredients and maybe add less water as your mixer gets full. The supermarket limes here are a bit small at the moment. If you live near a good market or in warmer climes than Manchester then snap up a bag full and get juicing. Lemongrass Spice Drops are great because there are no woody bits, but if you can’t wait to get a bottle online, mince your lemongrass very finely with a grater before adding it to the mixer.

I only use a bit of sugar as I like it tart – you can add more to taste. As I want to keep it quite healthy I will be experimenting with adding leaves from my new stevia plant when it is a bit bigger.

I think this would also be great frozen in ice cube trays if you are making lots and plopped out into glasses of water or even in a G&T or white wine and soda in the summer. It really is very refreshing. One quantity made enough for four large glasses for me.


Lemongrass, Kaffir Lime and Ginger Mojito

Published: Jun 22, 2016 · Updated: Aug 21, 2020 · This post may contain affiliate links.

This Lemongrass, Kaffir Lime and Ginger Mojito is a beautiful update to the classic. Ginger adds a punchy kick while the lemongrass and kaffir lime add a lovely fragrant depth of flavour.

The creation of this recipe has been sponsored by Sodastream.

One of my all time favourite drinks is a mojito.

Sipping on a Mojito brings back memories of my husband and I holidaying in Fiji, before we were married.

Sitting by the pool, a couple of days before the cyclone hit (yes, we encountered a cyclone on our first visit) we soaked up the sun as we sipped on Mojitos.

On our second visit to Fiji, we got engaged (not before my husband lost and then FOUND the engagement ring again on the white sands of Natadola beach). To celebrate, instead of champagne, we opted for Mojitos.

As you can see, Mojitos have a special place in our heart, so it was again Mojitos we celebrated with on our wedding day.

I find it hard to pick any better, more refreshing, and more loved cocktail than a Mojito. Cooling mint. Refreshing lime. And sweetened sparkling water never fail to hit the spot after a day in the sun! What is there not to love?

Even though its winter here a good Mojito is hard to pass up. For this Ginger Mojito though I've gone for one of my favourite flavour combinations - lemongrass, ginger and kaffir lime.

I made a simple syrup using raw sugar as the raw sugar adds a lovely slight caramel note to the mojito. After the sugar was dissolved I tossed in a few slices of ginger, kaffir lime leaves and lemongrass, and let them steep in the warm syrup for a couple of hours. If you can leave them overnight it is even better as you end up with a wonderfully punchy syrup.

The syrup is then muddled, in a glass, with fresh lime wedges along with some rum. I like to use Havana Club Anejo Especial. I love the Anejo Especial because it has a depth of flavour. But any white rum you have on hand will be fine.

Topped with sparkling water from my Sodastream, mint leaves and ice I can't think of any better way to celebrate hump day than with my Lemongrass, Kaffir Lime and Ginger Mojito!

So tell me, are you a Mojito lover? If not, what is your favourite cocktail?

Did you make this recipe?

I'd love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page.

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5 lemongrass lime chicken with slaw and Recipes

Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle

Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle

Chinese Chicken Burgers with Rainbow Sesame Slaw

Chinese Chicken Burgers with Rainbow Sesame Slaw

Tamarind Glazed Ribs with Chayote and Mango Slaw (Aaron Sanchez)

Lemongrass Syrup

  1. Chop the lemongrass stalks into 2-3cm pieces and smash in a mortar and pestle. Bring the smashed lemongrass stalks to the boil in 250ml of water and add the sugar.
  2. Reduce the heat and simmer for 2 minutes. Turn off the heat and let the syrup infuse for about 2 hours or allow to cool in the fridge for 24 hours.
  3. Strain the syrup pressing down on the lemongrass stalks to extract maximum flavour. Chill until ready to use.

Once the syrup is strained, it will also keep in your fridge for a couple of weeks.


Drinks & cocktails with Lemongrass

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with a piece of lemongrass.

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Boh-leh

Tea, Lime Juice, Simple Syrup, Lemongrass, Ginger, Straw

  • Ice Cubes
  • 4 Parts Tea
  • ½ Part Lime Juice
  • ½ Part Simple Syrup
  • 3 Pieces Lemongrass
  • 3 Slices Ginger
  • 1 Whole Straw

How to make

Muddle lemongrass, ginger, lime juice and simple syrup in a shaker. Fill with ice cubes. Shake and strain into a highball glass filled with ice cubes. Add tea. Garnish with a straw, a lemongrass and ginger.

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Absolut Asian Shooter

Absolut Citron, Simple Syrup, Lemongrass

  • Ice Cubes
  • 1½ Parts Absolut Citron
  • 1 Dash Simple Syrup
  • Lemongrass To Taste

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a shot glass. Garnish with lemongrass.

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Cheralle

Absolut Vodka, Sake, Lychee Juice, Lime, Lemongrass

  • Ice Cubes
  • 1½ Parts Absolut Vodka
  • ½ Part Sake
  • 2½ Parts Lychee Juice
  • 1 Wedge Lime
  • 1 Piece Lemongrass

How to make

Muddle lime and lemongrass in a highball glass. Fill with ice cubes. Add Absolut Vodka, lychee juice and sake. Stir.

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Absolut Vanilia Citrus Kick

Absolut Vanilia, Triple Sec, Lemon Juice, Simple Syrup, Lemongrass

  • Crushed Ice
  • ¾ Part Absolut Vanilia
  • ¾ Part Triple Sec
  • 2 Dashes Lemon Juice
  • 1 Dash Simple Syrup
  • Lemongrass To Taste

How to make

Fill a rocks glass with crushed ice. Add all ingredients. Stir. Fill with crushed ice. Garnish with lemongrass.

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Beautiful Thing, The

Absolut Vodka, Elderflower Cordial, Simple Syrup, Lemongrass, Mint Leaf

  • Crushed Ice
  • 1½ Parts Absolut Vodka
  • ⅓ Part Elderflower Cordial
  • ⅓ Part Simple Syrup
  • Lemongrass To Taste
  • 1 Sprig Mint Leaf

How to make

Fill a rocks glass with crushed ice. Add all ingredients. Stir. Fill with crushed ice. Garnish with lemongrass and mint leaf.

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Levan

Absolut Vodka, Lime And Lemongrass Cordial, Lemon Curd, Lime Juice, Lime Cordial

  • Ice Cubes
  • 1½ Parts Absolut Vodka
  • ⅓ Part Lime and Lemongrass Cordial
  • ⅓ Part Lemon Curd
  • ⅓ Part Lime Juice
  • Lime Cordial To Taste

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with lime cordial.

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Absolut Madam

Absolut Citron, Lime And Lemongrass Cordial, Melon Liqueur, Passion fruit Juice, Lime Cordial, Mint Leaf, Orange

  • Ice Cubes
  • 1½ Parts Absolut Citron
  • ¾ Part Lime and Lemongrass Cordial
  • ¾ Part Melon Liqueur
  • Passion fruit Juice
  • Lime Cordial To Taste
  • 1 Sprig Mint Leaf
  • 1 Slice Orange

How to make

Fill a shaker with ice cubes. Add Absolut Citron, lime and lemongrass cordial and melon liqueur. Shake and strain into a highball glass filled with ice cubes. Top up with passion fruit juice. Garnish with lime cordial, mint leaf and orange.

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Donny

Absolut Vodka, Lime Juice, Lime And Lemongrass Cordial, Mango Puree, Simple Syrup, Lemon

  • Ice Cubes
  • 1½ Parts Absolut Vodka
  • 1 Part Lime Juice
  • ⅓ Part Lime and Lemongrass Cordial
  • ⅓ Part Mango Puree
  • ⅓ Part Simple Syrup
  • 1 Slice Lemon

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass filled with ice cubes. Garnish with lemon.

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Thai Lady

Gin, Lemon Juice, Lime And Lemongrass Cordial, Triple Sec

  • Ice Cubes
  • 1 Part Gin
  • ⅔ Part Lemon Juice
  • ⅓ Part Lime and Lemongrass Cordial
  • ⅓ Part Triple Sec

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Absolut Raspberri Gimlet

Absolut Raspberri, Lime And Lemongrass Cordial, Lime, Raspberry

  • Ice Cubes
  • 1½ Parts Absolut Raspberri
  • ½ Part Lime and Lemongrass Cordial
  • 1 Wheel Lime
  • 1 Whole Raspberry

How to make

Fill a rocks glass with ice cubes. Add all ingredients. Garnish with lime and a raspberry.

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Byzantine

Gin, Pineapple Juice, Lime And Lemongrass Cordial, Passion fruit Syrup, Basil

  • Ice Cubes
  • 1½ Parts Gin
  • 2 Parts Pineapple Juice
  • ½ Part Lime and Lemongrass Cordial
  • ½ Part Passion fruit Syrup
  • Basil To Taste

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a highball glass filled with ice cubes. Garnish with basil.


20 Scrumptious Asian Inspired Cocktails To Ring In The New Year With

Dubbed the oranges of Asia, the kumquat fruit adds a sour yet tarty twist into the traditional mojito.

Ingredients: vodka + lemongrass + lime leaf + ground chili

Be outrageously bold ending 2013 by trying this unconventional cocktail! Named after the traditional Thai soup, the Tom Yam cocktail compacts the spices of this popular soup delicacy into a delicious drink with a spicy kick!

Ingredients: Vodka + lemon juice + strawberries + raspberries + blueberries + mangoes

The perfect cocktail for a classy night out. With the blend of various flavors, this fruity delight will satisfy all your tarty and sweet desires.

Ingredients: Soju + sprite + Asian yogurt

A popular drink originating from Korea and now trending around Asia, this cocktail is sweet and tangy with a reputation of being easy to drink. Beware, you may get drunk before you know it!

Ingredients: Vodka + elderflower syrup + apple juice + lemon juice + cucumbers

This award winning signature cocktail made famous by Hong Kong bartender, Antonio Lai, is a must try! His use of sodium alginate creates miniature bubbles resembling cavier and thus, giving birth to the name of this cocktail!

Ingredients: Sake + vodka + green tea

Considering green tea is noted for being one of the healthiest beverages in the world, a green tea-ni can't be too bad if there's some antioxidant in it, right? Make a new resolution for 2014 to try more health conscious cocktails.

Ingredients: Rum + Campari* + lime juice + pineapple juice

The Jungle Bird cocktail is best taken shaken, not stirred. For those brave enough to take on this cocktail which originated from Kuala Lumpar, the Jungle Bird will keep you on your toes with its bitter yet savory taste.

*Campari is a mixture of herbs and fruits used to create a reddish colored liqueur with a bittersweet flavor.

Ingredients: Gin + cherry brandy + grenadine + pineapple juice + lemon juice

This prehistoric drink formerly called the gin sling, was known to be created in the early 1915s at the Raffles Hotel in Singapore for a couple of ladies in need of a drink a little less strong than whiskey. Thus, this sweet drink never fails to hit the spot for those who prefer to stray away from hard liquor.

Ingredients: Rum + ginger beer + dragon fruit + agave + lime juice

Unusually shaped and brightly colored, the exotic looks of the dragon fruit alone will have you wanting to try this cocktail! If that isn't enough to convince you to have a sip, the simple fact that dragon fruits are rich in antioxidants and vitamins will definitely convince you otherwise!

Ingredients: Tsingtao Pure Draft beer + ginger beer + ginger

Though ginger is perceived to taste a little spicy and bitter, the mixture of beer will even out the bitter bite and create a smooth, savory result.

Ingredients: green tea vodka + pandan leaf syrup + coconut

Described to be a delicate, smooth and silky concoction, this Dragon's Milk cocktail will have your senses tingling for more.

Ingredients: Vodka + lychee syrup + lemon juice

Why not explore new cultures this upcoming year through cocktails? Originating from Thailand, the Lancastria cocktail is specially garnished with a dash of the Thai version of cotton candy known as roti sai mai.

Ingredients: Rice vodka + rum + fresh mangoes + lemon juice + vanilla syrup

Named after a popular Thai dessert, the Mango Sticky Rice cocktail will fulfill all your mango sticky rice needs. Instead of waiting till the end of dinner to have your favorite dessert, why not sip on it throughout the meal? Delicious indeed!

Ingredients: Vodka + sake + coconut + fresh passion fruit + lychee juice

This tropically infused cocktail is currently served at one of the hippest and most happening Cantonese restaurant and night bar known as Hakkasan. Located in major cities including New York and Vegas, this blend will give you a new perspective on Asian fruits and cocktails!

Ingredients: Reposado tequila + Thai chili + yuzu + egg white

With the spicy flavors of the Thai chili mixed with the citrus-y tastes of the yuzu fruit, this cocktail will be a new twist on the classic tequila shot. Similar to its name, a couple of these shooters will literally be a night you won't remember.

Ingredients: Rum + soy milk + honey + spiced chai tea bags

Chai tea has become an infamous beverage whether cold or hot. The sweet flavors of soy milk and honey will be a powerful combination with the spiced rum and chai tea. This duo of sweet and spice can be sipped while celebrating new year at a family gathering.

Ingredients: Coconut rum + ginger beer + cilantro + limes

For those who hate cilantro, you may want to skip this one! But for all those who love its weird and interesting herbal taste, try this mixture of coconut, ginger, and cilantro. You may be surprised by how refreshing it can be for those celebrating the new year in the heat!

Ingredients: Vodka + lychee + cranberries

So delicious that it's impossible to only have one glass. Sport a new drink for girls night out that will have you feeling fun and refreshed!

Ingredients: Gin + vodka + ginger syrup + lime + Thai tea + guava juice + star anise

Known to be the longest named cocktail in the world, Krungthepmahanakhon Amornrattanakosin Mahintharayutthaya Mahadilokphop
Noppharat Ratchathaniburirom Udomratchaniwetmahasathan Amonphiman
Awatansathit Sakkathattiyawitsanukamprasit*
or Krungthep for short, is a Thai inspired cocktail is made famous by the Qi Thai Grill in Brooklyn, NY. Reviews have raved about how this cocktail explores all sides of Thai food culture from spicy to fruity and sweet to sour, the name alone will be the determining factor for trying this drink!

*Translation: “The land of angels, the great city of immortality, various of divine gems.”

Ingredients: Sake + Bols Genever + kombu + lime juice + egg whites + cucumber

This fun and excitingly named cocktail is rich with kombu, a type of kelp widely eaten in East Asia. Garnished with seaweed-like flavors, this cocktail will definitely NOT taste like a shot of wheat grass. Be ambitious and set a new goal for the new year to try more healthy cocktails like this one!


Cooking with Chef Kai Kani

15-year-old prodigy chef Kai Kani made her debut on &ldquoThe Talk&rdquo with a delicious bang! Demonstrating elegant, seasonal dishes, our hosts were left raving over the wunderkind chef. To see (and taste!) for yourself, Kai has shared her unique takes on lobster roll, gazpacho, and a wheatberry salad below. Don&rsquot forget to wash it all down with her lemongrass lime soda too!

Check out Kai's bonus recipe for Mint Chocolate dessert below & find out about her upcoming pop-up restaurant at http://www.kaikani-la.com!

Baby Maine Lobster Roll

Ingredients
2 live Maine lobsters
4 tb mayonnaise
2 tb red onion finely diced
2 tb celery peeled, finely diced
2 tsp tarragon finely chopped
2 tsp parsley finely chopped
2 tsp chives finely chopped
1 tb fresh lime juice
kosher salt
freshly ground black pepper
16 mini brioche buns
4 tb unsalted butter, melted
16 leaves butter lettuce
16 celery leaves

Procedure
Cook lobsters in a large pot of salted water for 7 minutes. Break down the lobsters and dice the tails, knuckles and claws into bite size pieces.

Combine the mayonnaise, onion, celery, tarragon, parsley, chives, and lime juice in a bowl. Fold in the lobster and season to taste.

Toast the brioche buns with the melted butter. Add 1 piece of the butter lettuce. Then, 3 tablespoons of the dressed lobster and 1 celery leaf.

Wheat Berry Salad with Shaved Carrots, Yogurt and Melon
Serves 6

Wheat Berry Salad
1 cup wheat berries, rinsed
3 tablespoons sliced chives
1 tablespoon minced shallot
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon maldon sea salt

Combine the wheat berries with 4 cups of water and bring to a simmer over low heat. Cook
until tender, about 2 hours. Drain the wheat berries. Let cool to room temperature. Toss the
wheat berries with the chives, shallot, olive oil, lemon juice and maldon salt. Let sit at room
temperature.

Shaved Carrot Salad
3 cups shaved multi color carrots
1 tablespoon olive oil
1 ½ tablespoons lemon juice
Maldon salt

In a medium bowl, combine the carrots with olive oil, lemon juice and maldon salt to taste. Set
aside.

Cucumber Relish
½ english cucumber, peeled and finely diced
1 teaspoon rice wine vinegar
¼ teaspoon sugar
¼ teaspoon salt

Combine the cucumber with the vinegar, sugar, and salt. Keep in the refrigerator until ready to
use.

Yogurt
1 cup Greek yogurt
1 teaspoon lemon juice
1 teaspoon olive oil
¼ teaspoon kosher salt

Whisk the yogurt, lemon juice, olive oil, and kosher salt well. Place in a squeeze bottle.
Refrigerate until ready to use.

Melon
½ small cantaloupe, peeled and seeded
¼ honeydew melon, peeled and seeded
¼ teaspoon rice vinegar
¼ teaspoon sugar

Thinly slice the cantaloupe and melon on a mandolin, into ribbons. Toss the melon slices with
the rice vinegar and sugar. Reserve in the refrigerator until ready to use.

Radishes
5 red radishes
½ teaspoon lemon juice
½ teaspoon maldon salt

Thinly slice the radishes on a mandolin and combine with the lemon juice and maldon salt.

To Plate
Place 3 dots of the yogurt sauce. Cover with about 1/3 cup of the wheat berry salad. Top with 3
more dots of the yogurt sauce. A few ribbons of the melon salad and a few slices of radishes.
Add 2 small spoonfuls of the cucumber relish. Top with a about 3/4 cup of the shaved carrot
salad.

Peach Gazpacho
Serves 8

Ingredients
¾ cup extra-virgin olive oil
1 garlic clove, smashed
1 cup torn country bread, crusts removed
½ cup blanched almonds
3 ripe peaches, pitted and sliced
1 cup diced english cucumber
2 roma tomatoes, juiced
¼ cup red wine vinegar
Kosher Salt
¼ cup cold water

In a small saucepan combine 3 tablespoons of the olive oil with the garlic clove over medium
heat. Cook until fragrant, add the country bread, and toast until golden brown, about 8
minutes. Add the bread to a large bowl, along with the remaining olive oil, almonds, peaches,
cucumber, tomato juice, vinegar. Season with salt to taste. Mix the ingredients well and let set
at room temperature for 2 hours.

Blend the gazpacho base in a blender on high for 1 minute. Pass through a chinois. Whisk in
the cold water and adjust seasoning as needed. Chill in the refrigerator until very cold.

To Finish
1 peach pitted, thinly sliced
16 small mint leaves
24 oxails
olive oil

To assemble the gazpacho, place a few pieces of the peach slices in each bowl. Add 2 minute
leaves to each. Pour the gazpacho around the garnishes. Add 3 oxails on top. Drizzle with
olive oil.

Lemongrass Lime Soda
Makes 6

Soda
2 tablespoons lemon zest
2 tablespoons lime zest
10 kaffir lime leaves
2 stalks lemongrass, roughly chopped
¾ cup sugar
¾ cup cold water
3 cups soda water

Combine citrus zest, lime leaves, lemongrass, sugar, and cold water in a medium pot. Bring to
a boil, then cool to room temperature. Strain the infused mixture. Chill the mixture in the
refrigerator until very cold.

To Finish
Ice
Mint Leaves

Fill a tall glass with ice cubes. Add 3 tablespoons of the lemongrass syrup, (or more to taste).
Top with soda water to fill the glass and a small bunch of mint.

Bonus Web-Only Recipe: Kai's Mint & Chocolate Dessert

Mint Ice Cream
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of kosher salt
2 cups packed fresh mint leaves
5 large egg yolks

Combine the milk, sugar, and heavy cream, salt and mint. Warm the mixture, then cover and steep the mint for 20 minutes. Squeeze the mint out and strain the infused cream. Rewarm the mixture again and temper the egg yolks. Bring the base up to temperature. Chill over an ice bath and churn.

Chocolate Cake
unsalted butter and flour for preparing the cake pan
1 stick unsalted butter, cut into 8 pieces
8 ounces semisweet chocolate
4 cold eggs, separated
1 teaspoon instant espresso, dissolved in 2 teaspoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1/4 cup granulated sugar

Position a rack in the middle of an oven and preheat to 375°F. Butter an 8-inch springform pan. Line the bottom with parchment paper cut to fit. Butter the paper, sprinkle it lightly with flour, then tap out the excess flour.

In a large heatproof bowl, combine the chocolate and butter and melt over a saucepan of barely simmering water. Set aside to cool slightly, about 5 minutes. In a small bowl, combine the egg yolks, dissolved coffee and vanilla extract and whisk just until blended. Pour the yolk mixture over the cooled chocolate and whisk until no streaks of egg are visible.

In the bowl of a stand mixer or a large, clean mixing bowl, combine the egg whites and cream of tartar. Fit a stand mixer or handheld mixer with the whip attachment. Beat on medium speed until foamy and the cream of tartar dissolves, about 1 minute. Increase the speed to medium-high and continue beating until the whites form soft peaks, 2 to 3 minutes. Add the granulated sugar in 2 batches, beating for 15 seconds after each addition. Then beat for 1 minute more the whites should be shiny and stiff. Using a rubber spatula, gently fold about one-third of the beaten egg whites into the chocolate mixture. Spoon the remaining whites on top and fold in until no white streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake until the cake puffs up, the top looks firm and the middle jiggles only very slightly when the pan is gently shaken, 19 to 23 minutes. Transfer to a wire rack and let cool in the pan for 30 minutes. The cake will sink slightly in the middle. Run a thin knife along the inside edge of the pan to loosen the cake, then release the sides and lift them off. Let the cake cool completely, about 1 hour more.

Chocolate Chip Cookie Crumble
6 tablespoons unsalted butter
1/3 cup granulated sugar
1/4 cup dark brown sugar
1/4 teaspoon kosher salt
2 tablespoons beaten egg
1/8 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking soda
4 oz (55%) chocolate, frozen and chopped

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment cream together the butter, sugar, brown sugar, and salt until incorporated and fluffy. Add the egg and vanilla extract and mix to combine. In a separate bowl, mix the flour and baking soda. Add the dry ingredients to the butter mixture and mix until combined. Spread the cookie dough onto the prepared baking sheet. Bake for 15 minutes until golden brown. Allow to rest and cool. Once the dough is cool, break it up into large pieces and pulse the cookie pieces with the chopped chocolate to a pea sized crumble in a food processor.

Candied Mint Leaves
34 mint leaves
1 large egg white, beaten until foamy
1/2 cup cane sugar

Brush the mint with the egg white foam, and dredge in sugar, let dry at room temperature for 3 hours.

To Finish
Place 2 spoonfuls of the cookie crumble in each bowl.
Add 2 pieces of cake to each side.
Add 1 quenelle of mint ice cream.
Garnish with a few candied mint leaves.


27 Delightful Cocktails You Need to Be Drinking During Easter Brunch

The perfect hand candy for your Easter Insta pic.

When it&rsquos time to join the fam for Easter brunch, you generally know what to expect: an Instagram-worthy spread, an egg hunt for all ages (praying you get the eggy with lotsa cash inside), a bunch of chocolate bunnies, and, of course, a *chef&rsquos kiss* signature cocktail. (Assuming you come from a family of lushes. No? Just me?) If you&rsquore struggling to figure out a drank recipe that isn&rsquot just your regular ol&rsquo champagne and orange juice concoction, your half-hearted Google search has led you to the right place. Bring one (or more&hellipno one&rsquos stopping you) of these 27 Easter cocktails to the table and your brunch will take a festive turn in no time.

Pour 1½ parts Malibu Original, ½ part pineapple juice, and ½ part coconut cream into an ice-filled shaker. Shake until cold, pour 3 parts prosecco into shaker, and stir. Strain into a chilled glass and top with a slice of pineapple.

First, fill a highball glass with ice. Pour 1 part Jameson Irish Whiskey over ice. Top up with ginger ale, then stir briefly to mix. Take a large wedge of lime, give it a squeeze, and drop it into the glass.

Put about a shot of orange juice and the juice from 1 lime in a shaker, then add a shot of tequila and fill it up to the top with Stella Cidre. Shake all ingredients, rim a tumbler with lime juice and salt, then pour the mixture from the shaker into a rocks glass. Garnish with a lime, and savor margarita bliss.

Add 1 T jam, 1 oz. hibiscus tea, and ½ oz. simple syrup to a cocktail shaker. Shake. Strain mixture into a flute, coupe, or wine glass. Top with 4 oz. of Chandon Rosé and garnish with fresh raspberries. Delish.

Combine your spirit of choice (vodka, gin, or tequila) with 2 oz. tomato juice in a separate glass and give it a swirl. Strain over ice and top with 2 oz. Kombrewcha Lemongrass Lime. For those who like it hot, add 1 dash (or 2 or 3) Worcestershire sauce and hot sauce. You can also add a pinch of salt and pepper if you want a different kind of

Combine 1 oz. gin, ½ oz. fresh lemon juice and simple syrup, and ice in a martini shaker and mix well. Strain into a champagne flute or coupe glass, and top with 3 oz. Kombrewcha Berry Hibiscus. Garnish with rosemary sprig and blackberry.

Mix 1 can Underwood Rosé, 1/2 oz. lime juice, ⅓ c. grapefruit juice, 2/3 c. grenadine, and ice. Garnish with small slices of pink grapefruit. If you want it sweeter, top with ginger ale, or if you want it more bubbly, top with sparkling water.

Add 1 part SKYY Infusions Sun-Ripened Watermelon vodka, 1 part Aperol, 3 parts sparkling rosé, and 1 part soda or tonic water into a large wine glass over ice. Garnish with watermelon balls, lime wheels, and a cucumber ribbon.

Add 2 ice cubes to a tall glass. Pour 1½ oz. Campari and orange juice to taste over ice. Garnish with an orange wedge.

Add 1½ oz. Banks Rum 5, ½ oz. Aperol, ¾ oz. watermelon juice, ½ oz. simple syrup, and ½ oz. lemon juice into a wine glass with ice. Top with sparkling wine and a mint spring.

Created by Kenneth McCoy, chief creative officer of Public House Collective (Ward III and the Rum House) in New York

Combine ¾ oz. lime juice, ¾ oz. cane sugar, and 1 oz. mango puree in a cocktail shaker. Then add 1½ oz. tequila or mezcal. Add a pinch of chipotle salt, shake, and strain into a rocks glass. Top with crushed ice.

Recipe by mixologist Jim Kearns at

Combine 1¼ oz. Tanqueray London Dry Gin, ¾ oz. lemon juice, and ¾ oz. simple syrup in an ice-filled rocks glass. Drizzle ¼ oz. Creme de Mure (a blackberry liqueur) around the inner rim, and garnish with a lemon wedge and blackberry.

Add 1½ oz. The Botanist gin, ¾ oz. lemon juice, ¾ oz. white wine aperitif, ½ oz. honey, and 4 dashes rosemary bitters to a cocktail shaker. Fill with ice, shake, and strain over ice into a rocks glass. Top with 1½ oz. soda water, and garnish with 2 sprigs of lavender.

Shake 2 parts BACARDÍ Reserva Ocho rum, 4 mint leaves, 1 part sugar syrup, 1¼ parts lime juice, and 2 dashes bitters in a cocktail mixer. Strain into a coupe glass and top with 2½ parts prosecco. Garnish with a mint-leaf float.

Combine 1 oz. fresh carrot juice and 4 oz. Rosé All Day sparkling wine in a champagne flute. Garnish with a carrot.

Combine 1½ oz. Tito&rsquos Handmade Vodka, 1 0z. lemon juice, and ¾ oz. simple syrup in a glass with ice. Top with club soda, and garnish with 2 lemon wheels and sprigs of rosemary and thyme.

Recipe by mixologist Abdul Ford

Add 1½ oz. Cointreau, 3 oz. fresh grapefruit juice, and ½ oz. fresh lemon juice to shaker with ice, and shake. Strain into a chilled coupe glass with a half-salted rim.

Combine 1 bottle rosé, ½ c. vodka, ¼ c. Pavan (a grape and orange liqueur), and 1 c. orange juice into a pitcher, and stir. Cut 1 mango, 1 apple, and 1 c. strawberries into cubes, add to the pitcher, and stir. Chill, then serve over ice with mint to garnish. Add a splash of seltzer to top off each glass. (This should serve about 6 people.)

Slice 2 to 3 cucumbers into thin ribbons, and cut 3 lemons into slices. Place most of the cucumber ribbons and the slices from 2 lemons into a pitcher. Top with 20 oz. gin, stir, and refrigerate for a few hours. Add 1 scoop Jeni&rsquos Frosé Sorbet to the pitcher, and top with sparkling water and a lemon squeeze. Divide among 20 collins glasses, and garnish with cucumber slices and mint sprigs.

Recipe from Jeni&rsquos Splendid Ice Creams

Add 1½ oz. The Botanist gin, ¾ oz. fresh lemon juice, and ¾ oz. elderflower liqueur to a cocktail shaker. Fill with ice, shake, and strain into a champagne flute. Top with 1½ oz. sparkling rosé, and garnish with a lemon peel.

Combine 1¼ oz. Tito&rsquos Handmade Vodka, 2 oz. fresh watermelon juice, and ½ oz. fresh-squeezed lime juice in a glass with ice. Stir to combine, and top with ginger beer.

Add 1¼ oz. Tanqueray No. Ten Gin, ½ oz. simple syrup, and ½ oz. lemon juice to a cocktail shaker. Shake, strain into a coupe glass, and top with champagne.

Combine 1½ oz. Tito&rsquos Handmade Vodka, 3 to 4 oz. of your favorite Bloody Mary mix, and ice in a cocktail shaker. Shake well, and pour everything into a pint glass. Add your favorite garnishes, like celery, olives, dill pickles, or bacon.

Recipe from mixologist Abdul Ford

Combine ¾ c. frozen blackberries, ¼ c. frozen blueberries, and 4 tsp. sugar syrup in a pot with a splash of vodka. Simmer for about 15 minutes, then pulse in a blender until smooth.

Strain, and set aside to cool. Rinse the blender, then add 2 oz. lemon juice and 1 sprig rosemary. Blend, strain, and fill a mason jar halfway with crushed ice. Pour in the lemon mixture, then 2 oz. vodka, then the blackberry mixture on top, and garnish with berries.

Combine 1 oz. Mezcal El Silencio Espadin, ½ oz. grenadine, ½ oz. fresh lime juice, and ½ oz. orange juice in a shaker. Shake with ice, strain into a chilled champagne flute, and top up with 1 oz. champagne. Garnish with a fresh lime wheel.

Recipe from Mezcal El Silencio

Combine ½ oz. Crème de Cacao White (a sweet white chocolate liqueur), ½ oz. triple sec, ¾ oz. fresh lemon juice, ½ oz. simple syrup, 4 to 5 dashes grapefruit bitters, and 2 oz. Volcan Cristalino tequila in a cocktail mixer, and shake. Add 1 ice cube, and shake for 1 to 2 more minutes. Strain into a collins glass, top with soda water, and garnish with a grapefruit peel.

Recipe from Volcan de Mi Tierra

Mash ½ c. fresh raspberries in a bowl. Add ⅓ c. elderflower syrup, ¾ c. and 2 T cranberry juice, and 3 oz. vodka or tequila in a cocktail shaker with about one-third of the mashed raspberries. Shake, pour into a tall glass with ice, and top with the remaining raspberry puree. Garnish with a lime slice.


Homemade Sodas

I have a "thing" about the amount of garbage sodas for sale - mostly aimed at children.

So here are some great homemade sodas to help you and the family kick the junk habit. (the pictures is from Ms. Dudash's article in The Arizona Republic, March 13, 2015) All have some nutrients, and yes they are sweetened, but you can choose one of the real Stevia products (like Sweetleaf) to substitute for lower calorie (I say lower because many are made with some fruit juice so there is natural sweetness - but you also get Vitamin C along with other small levels of vitamins and in some minerals).

What child does not enjoy options? You can have the base ready for action whenever there is a group or party.

Your base is a sweet condensed mix, either a 100% frozen juice concentrate (no sugar added), thawed or a flavored (you choose) syrup. Example: Many children enjoy orange soda. All you need is thawed 100% orange juice concentrate to make a glass of orange soda. There is a 100% frozen juice pineapple orange that is a nice version.

1/4 cup base to 3/4 cup chilled sparkling water, ice if you like and there you have a cold, refreshing glass of wholesome beverage.

The sparkling water can be any you like. FYI Club soda has sodium in it, seltzer does not. Many artisanal waters have micro nutrients.

First up is a neat recipe from Michell Dudash who did an article for the Arizona Republic.

This is a base for a Cola, which makes up to 14 glasses. You store the base until you want a glass. This is probably the most ingredient in these recipes, but since you are making a base for 14 glasses it is worth the extra time.

Ms. Dudash also shared some homemade versions of fast food favorites like Chicken Nuggets to get your children enjoying homemade fast food.

Bon Appetit Magazine posted a slide show of 12 homemade sodas.

TIP: When making the ginger ale - don't throw away the ginger after making the base. Save the slices, roll them in organic sugar, let air dry and you have candied ginger for nibbling or baking.

TIP: If you make the lemongrass lime leaf soda and do not have Kaffir lime leaves you can use lemon or lime tree leaves from your own trees, just add 50% more leaves. All citrus leaves are edible and have the scent and flavor of the fruit.

If you just wish to have some flavor, like the flavored seltzers available, muddle some fruit in the bottom of a glass, maybe add a piece of mint, top with chilled seltzer and ice and you have a refreshing drink.

Now that we are getting into the warm times, you should have some wholesome beverage options available to make refreshing and healthy drinks.

For you gardeners - my "perpetual" calendar will give you the information for best gardening success in the desert - when to plant, tip and garden maintenance information.