Spring is here. The daffodils are blooming. My tulips are fighting their way out of the damp dark earth. I am turning my face into the sun any chance I can get. Spring is the time I start my garden. I have a tiny little patch of dirt next to the driveway and 4 planter pots. I kiss my manicure goodbye and dig dig dig.
I go to Home Depot to buy most of my plants. I grow my herbs in pots. I plant Sage, Rosemary and Basil in one.
I put Mint in a second pot. You can never have enough mint. Especially for summertime cocktails. I have tried other varieties of mint, such as; Chocolate mint, Grapefruit mint Peppermint. I haven’t found them to add any extra excitement to the drinks.
This is sweet mint. It will fill the pot come back every year
Lavender. This is going to be my summer to see if I like lavender in my cocktails. I keep seeing drinks on pinterest so my curiosity is peaked. If I hate it, I will make panty drawer sachets for everyone. 🙂
This weeks drink started out as a sangria with Apples and Pears. My kid ate the pear. I am too lazy to go to the store for one pear. It also has a moscato wine. I didn’t have a bottle of that in my wine drawer so I am making an Orange ginger sangria. Life is always evolving. Don’t stress just go with the flow and mix it up.
Orange ginger Sangria
1 bottle of riesling wine.
1/3 cup of ginger infused vodka ( see below for recipe)
1/4 cup triple sec.
1 thinly sliced orange
1 thinly sliced granny smith apple ( or whatever you have)
1 can of diet or reg ginger ale.
Mix first 5 ingredients into a pitcher. let sit for an hour or two. ( more doesn’t hurt but overnight gives you mushy apples)
Add can of ginger ale to the pitcher right before serving. Serve over ice.
Peel one chunk of ginger the size of your thumb. Slice it thin. Soak in 1/3 c of plain vodka over night. Strain.
Update: For reason I had a 2/3rd cup of this left over. I poured it over shrimp and used it as a marinade.. Then popped the shrimp on the grill. Amazing marriage of flavors. YUM!!