SPRING COCKTAIL RECIPES + A NEW PRINT PROMO

Over the next couple days, everyone should be starting to receive my latest print promo in the mail! I’m really excited and will share more of the actual promo soon. Part of the fun of it is a little call out for some super refreshing cocktails recipes I created with food stylist Hadas Smirnoff. I’m posting them on my Instagram and wanted to share them here as well. This is the hero image of the poster, and it’s followed by the recipes:

NORTHSIDE ROOFTOP

Makes 1 cocktail

For the Rhubarb Syrup:

8 stalks rhubarb, trimmed and cut into 1/4-inch pieces (about 6 cups)

1 cup sugar

1 1/2 cups water

In a medium saucepan, combine rhubarb, sugar, and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down completely, and the liquid has thickened slightly and become bright pink. Strain through a fine-mesh sieve, pressing rhubarb with a wooden spoon to extract all of the liquid, and let cool. Pour syrup into a clean glass bottle and refrigerate until ready to use. (Save cooked rhubarb to stir into your morning yogurt!) Makes about 16 ounces of syrup.

For the Cocktail:

1/2 ounce elderflower liqueur

3 ounces rhubarb syrup

3 ounces sparkling rosé, chilled

In a glass filled half way with crushed with ice, combine elderflower liqueur and rhubarb syrup. Top with sparkling rosé, gently stir. Garnish with a thin slice of rhubarb.

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PORCH SWING

Makes 1 cocktail

For the Cherry Syrup:

2 cups cherries, pitted and cut in halves

1 cup sugar

1 cup water

In a medium saucepan, combine cherries, sugar, and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer, stirring occasionally, until cherries just soften. Strain through a fine-mesh sieve, gently pressing cherries to extract as much liquid as possible, and let cool. Reserve and refrigerate cherry halves. Pour syrup into a clean glass bottle and refrigerate until ready to use. Makes about 12 ounces of syrup.

For the Cocktail:

1 1/2 ounces gin

2 ounces cherry syrup

1/2 ounce fresh lemon juice

2 ounces club soda

reserved cherry halves

lemon, for garnish

In a glass filled with with ice, combine gin, cherry syrup, lemon juice, and a few reserved cherry halves. Top with club soda, gently stir. Garnish with a twist of lemon.

See full post here: tara donne photography | count every beautiful thing2015-05-14.