Ginger Honey & Black Pepper Soda

Ginger Honey & Black Pepper Soda_2.jpg
 

After a long week, we want to give our bodies a break without sacrificing flavor, of course. So this Friday we're shaking up a mocktail, but this recipe could absolutely be adapted into a delicious cocktail as well. 

 

Ginger Honey & Black Pepper Soda

 

ingredients


2 T Jansal Valley® Ginger Infused Honey

¼ C Water

1 t Jansal Valley® Whole Black Peppercorns / crushed

½ C Vodka or Gin (optional)

Soda Water / as needed

Ice / as needed

 

method


In a small sauce pan, combine the ginger honey, water, and peppercorns. Bring the mixture to a boil, then remove from the heat. Stir to dissolve the honey, and strain the mixture into a heat-safe container. Allow the mixture to cool completely. 

Once the mixture has cooled, add the syrup to a pitcher, and fill the pitcher with ice. Top off the pitcher with sparkling water, and serve.

 
Comment
Print This Article

Spring Pea & Provençal Olive Oil Spritzer

Spring Pea & Olive Oil Provencal Spritzer 2.jpg
 

This unique cocktail features fresh spring peas, elderflower syrup, and olive oil. The olive oil enhances the bright spring colors, provides a creamy mouthfeel, and balances the brightness of the fresh pea & lemon. Enjoy!

 

Spring Pea & Provençal Olive Oil Spritzer

 

ingredients


2-3 fresh Spring Peas / washed
Lemon Wedge
1 oz Elderflower Syrup
2 oz Gin
Fresh Spring Pea / as garnish
3-4 drops Fresh Olive Company of Provence Extra Virgin Olive Oil / as garnish
 

 
Spring Pea & Olive Oil Provencal Spritzer.jpg
 

method


In a mixing glass, muddle the spring peas, lemon, and elderflower syrup. Add the gin, 2-3 ice cubes, and stir to combine. Strain into a rocks glass filled with ice, and garnish with a fresh spring pea. Top off with sparkling water. Dot the top of the cocktail with drops of French olive oil, and serve.  

 
Comment
Print This Article

White Peach & Balsamic Bellini

Mother's Day 2018 Cover .jpg
 

White Peach & Balsamic Bellini

 

ingredients


½ C L’essence des Fruits® White Peach Puree / defrosted
2 T Fondo di Trebbiano® White Balsamic Vinegar
1 btl Champagne or Sparkling Wine / chilled

 

method


In a mixing glass, stir together the peach puree and white balsamic. Add about 2 tablespoons of the peach-balsamic mixture to the bottom of each champagne flute. Top off each glass with champagne or sparkling wine, and serve. 

 
Comment
Print This Article