The Strawberry Muddle Recipes
MEZCAL STRAWBERRY SMASH
This drink has all the summertime vibes. The smokiness of the mezcal highlights the sweet notes of the fruit, and the basil is a great bridge between the two.
Provided by Food Network
Categories beverage
Time 10m
Yield 2 mezcal strawberry smashes
Number Of Ingredients 6
Steps:
- Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up.
- Add 1 1/2 ounces mezcal and 1/2 teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix.
THE STRAWBERRY MUDDLE
Steps:
- * Stir sugar and 1/2 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup. * Divide strawberries among six 6- to 8-ounce glasses; add 1 tablespoon syrup to each and mash with muddler or handle of wooden spoon. Add lemon slice to each and mash to release flavor. Add several ice cubes to each glass, then fill with Prosecco.
MUDDLED LEMONBERRYADE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Slice lemons and place in the bottom of the drink pitcher. Add 1/2 cup fresh mint and 1 cup sugar on top of lemons. With the wooden spoon mash the mixture for 1 minute. Add the berries and lightly mash. Add 1 quart water and refrigerate until chilled.
- To serve: Fill a tall glass with ice and fill 3/4 with lemon juice mixture, top with club soda and serve.
Nutrition Facts : Calories 147 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 39 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 0 grams, Sugar 36 grams
STRAWBERRY SMASH
Steps:
- Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker. Add the bourbon and lime juice, fill the shaker with ice and shake well. Strain into a highball glass filled with ice. Top with a splash of soda, garnish with a mint sprig and whole strawberry and serve.
- Combine the ginger juice and sugar in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up 2 weeks.
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- Stir sugar and 1/2 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup.
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