In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Lemonade Use any kind of lemonade you prefer. Directions Squeeze 16 of the lemons, reserving the rinds and juice. Ice make a classic mint julep and serve it over crushed ice Bourbon Use your favorite bourbon. Take a big sip that’s hopefully refreshing, clarifying, energizing, and several other -ings that my swamp brain could use a jolt of right now. Mint Simple Syrup we’re making homemade simple syrup with sugar, water, and fresh mint sprigs. Juice the lemons and limes and add the juice to the cooled syrup, strain it, and pour it halfway up a glass filled with ice, filling the rest with seltzer. Then, make a simple syrup with sugar and water, add the zest and a good fistful of mint leaves and let it all chill together. Sharma doesn’t like the microplane zester, preferring a cocktail zester Deb has a cocktail zester but finds it annoying, is fine with the microplane zester, but really loves this type of serrated peeler (it excels at removing thin skins, like those of peaches and tomatoes, hardly a bad investment). The approach here is very simple: Zest two lemons and limes. Once cooled, add the peppermint extract and 1-2 drops of green food coloring to finish making your homemade crème de menthe syrup. Stir then strain into a Julep or highball glass over ice. Add remaining water, lemon juice, lime juice and bourbon. Simmer over low heat until the sugar has dissolved. Muddle mint leaves and a splash of the sparkling water in the bottom of a glass or cocktail shaker. It was inspired by one Sharma had on a long intentional flight that, although 16 hours long, sounds positively dreamy right now, some 1600 weeks into this pandemic. Dissolve sugar: In a small saucepan, combine the water and sugar. I made the book’s shaved brussels sprout salad with crispy shallots, the coconut chicken curry, and then, because it sounded so impossibly refreshing, this lemon and lime mintade. You should be able to smell leaves as they release their minty aroma. Use a muddler, or the rounded handle of a wooden spoon to gently crush the mint leaves against the side of the glass container. He also has an excellent palate, demonstrated through years of blogging at A Brown Table. Place 5-6 the mint leaves at a time in a sturdy glass bowl and add a couple drops of water. But if you’re feeling like you’re in a fog, do know that you’re not alone.īecause feeding times at my zoo must go on as scheduled or it gets particularly feral around here, I did make three new things last week, all from The Flavor Equation, a fascinating new cookbook from Nik Sharma in which he uses his molecular biology background to apply what he knows about the science of taste to recipe development. Armed insurrections are not a subject I know how to discuss in any meaningful way in a recipe headnote. As I mentioned in this morning’s newsletter, I’ve often felt that January is a blur and this one is particularly so. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of it glued to a screen, furious and frustrated.
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