Sparkling Gin Lemonades with Rose and Violet Gelées

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comThis post was made in partnership with Truvia. Recipe and ideas are my own.

This summer one of my best gal pals is packing up her family and leaving SoCal for humidity and real winters on the east coast. Boo. As much as I’d like to sit and cry about it, we’ve decided to go full on into crafting and get togethers as much as possible before she leaves.

Our biggest project together will be for Easter. This year we’ve decided the adults should have some candy fun too. So, we’ve come up with a fun brunch cocktail DIY that we can make, eat, AND drink. Intrigued? Read on!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comI’m not a giant candy fan, but I do love jelly candies. Jelly beans, pâtes de fruits, those weird orange slices found in the bulk candy section… all of them are favorites of mine. And, if you’ve been a long time reader you know I also love making edible cocktails in the “gelée” way. This week we’ve teamed up with Truvia Natural Sweetener, the zero calorie sweetener with natural sweetness from the stevia leaf that gives you that sweet touch without all the calories! The stevia-based sweetener is also twice as sweet as regular sugar, which means you only need to use half as much! Truvia also comes in several different varieties but today we’re using the zero-calorie Natural Sweetener for the base of our gelées and our cocktail syrup. Truvia Natural Sweetener dissolves crystal clear so there are no lumps, bumps, or crystals floating around in the gelées.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comSince we have three different flavors, the two gelées and the syrup for the cocktails, it’s easiest to start with one large batch of simple syrup then divide and conquer! If you want to have your own get together like us, you can assign your friends each a flavor station. I’m including some notes on batches below if you want to create more flavored edible cocktails than just the ones I’m providing.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comThe fun part of this cocktail is the tiny edible cocktail garnishes, but let’s not overlook the actual cocktail too! Brunch almost always means sparkling cocktails, and while you could easily pop open a bottle of bubbly, I like my brunch cocktails with a bit more character. An easy one to use as the base is to make sparkling gin lemonades. I always make a fresh batch of lemonade during the winter, because: hello, SoCal; lemons practically fall from the sky here during the winter/early spring. I like ginger lemonade but this cocktail is so versatile, any variation, or just plain lemonade, would work. Lemonade is also a great base for a cocktail because you have your sweet, sour and a touch of bitter. So all you need is the booze part! I’m including just a straight lemonade recipe below, but feel free to play with what you like. For the sparkling part, I like a sparkling water, but you could get extra fancy and pop that bubbly anyway to top these off. The effervescent bubbles meld the flavors of the lemonade and the herbal notes of the gin (use an American batch here, not a London Dry, so it’s not all juniper and a touch of a softer palate), and of course: bubbles = brunch.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comAs for the gelées, and since it’s finally spring (!!!), I’m playing with the idea of flowers. There are a few ways you could incorporate flower aroma into your gelées, from making syrups to using flower infused spirits, but today we’ll use rose water and creme de violet to flavor them. I’ll be using the Truvia Natural Sweetener to make a simple syrup, and then will add the flavors to the divided batches. These firm up super quick, so if you make them in the morning, you’ll definitely be snacking on them come brunch time.

This Easter brunch theme has me feeling spring big time! I hope you all enjoy a few flowery gelées and a nice glass of sparkling gin lemonades. Cheers!

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comSparkling Gin Lemonade Cocktails with Rose and Violet Gelées (makes 2)

3 ounces American Style gin
2 ounces lemonade (recipe follows)
4-6 ounces sparkling water

rose and violet gelées for garnish (recipes follow)

In a shaker 2/3 filled with ice, pour in gin and lemonade. Shake 20 seconds to combine and strain into two rocks glasses filled with ice. Top with sparkling water and garnish with rose and violet gelées. Serve immediately.

Lemonade Recipe

1-1/2 to 1-3/4 cups simple syrup, sweeten to taste (see notes for big batch simple syrup)
1 cup freshly squeezed lemon juice
4 cups water

In a large pitcher, combine simple syrup, freshly squeezed lemon juice and water. Stir to combine. Refrigerate until ready to use. Will keep up to one week in the refrigerator.

Sparkling Gin Lemonades with Flower- Infused Boozy Gelées for Easter Brunch // stirandstrain.comRose Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1 teaspoon rose water
1/2 cup vodka
pink food coloring, optional

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in rose water and vodka. Add food coloring if using. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Violet Gelée Recipe

1-1/2 cups simple syrup
2 packets gelatine
1/2 cup creme de violet

  • In a small sauce pan, pour in simple syrup. Sprinkle gelatine packets over the simple syrup and let bloom for 1-2 minutes. Turn heat on high and bring to a simmer, whisking gelatine to combine. Remove from heat and stir in creme de violet. Stir to combine and pour into a small baking tray or molds if using.
  • Refrigerate for two hours. You can then remove from molds, if using, or cut into shapes and garnish cocktails. *I used these mini cutters to make the shapes!

Notes:

  • The gelées are best used within a few hours, discard after 24 hours.
  • The main ratio for making a gelée is 1:1 (one cup liquid to one gelatine packet). The only issue I have had in the past is with pineapple juice. You will need to cut it with water as the gelatine does not bloom and hold when there is just straight pineapple juice. You can vary the amount of alcohol (or make it nonalcoholic) but do not go more than 50% alcohol in your liquid ratio.
  • If using molds to make the gelées, use silicone, as there is no need to grease and they pop right out.
  • To make a large batch of simple syrup for all 3 recipes: combine 3 cups water and 3 cups Truvia Natural Sweetener in a medium sauce pan over medium high heat. Bring to just under a boil, whisking to dissolve Truvia. Remove from heat, whisk again. And cool to room temperature. Use immediately or refrigerate in an airtight container up to two weeks.

For more information on Truvia and all their products, please visit their site at www.truvia.com.

{Now Closed} Giveaway // Cuisinart Compact 16 oz Juice Extractor And a Sparkling Non-Alcoholic Citrus-Ginger Drink!

Giveaway: Cuisinart Compact 16 oz Juice Extractor with PC Richard and Son // stirandstrain.comThis post was made in partnership with PC Richard and Son. Recipe and ideas are my own.

I’m not sure when frozen juice concentrate stopped being a thing, but it was definitely what I grew up on in the ’80’s. The sploosh as the frozen cylinder hit the Tupperware pitcher, and then, for me, the satisfaction of feeling like I “made” something healthy and helped out in the kitchen (give me a break, I was 9). However, the first time I had real, freshly squeezed orange juice, well, let me tell you, that taste was something else. Fresh juice? You mean it all doesn’t come from a can?

I might be losing some of you younger readers. You guys get juice. The real stuff. You are not afraid to juice anything. And better yet? You like to make drinks with it.

So today I’m partnering with PC Richard and Son to give one lucky Stir and Strain reader a machine to make all their juicing dreams come true: a Cuisinart Compact 16 oz Juice Extractor.

Take this guy for a spin the next time you’re planning brunch at home, looking for a healthy post-workout drink, or in need of juicing a lot of citrus for a party! It’s compact size means it can live right on your counter top and is ready whenever you need it.

For Christmas morning I’ll be prepping a refreshing sparkling non-alcoholic drink for all the family with a little help from my Cuisinart Compact Juice Extractor. A nice mix of fresh citrus with a kick of ginger, sweetened with maple syrup and bubbles courtesy of some sparkling water. I can juice all the citrus and ginger together and then just add in the sweetener and finish with sparkling water.

1/2 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1″ knob of ginger, skin on, juiced or finely grated
3 tablespoons maple syrup
sparkling water to taste
citrus wheel for garnish

In a pitcher, combine juices, ginger and maple syrup. Stir to incorporate maple syrup. Add in sparkling water to taste. Garnish with citrus wheels.

Ready to get juicing? Enter below for your chance to win a Cuisinart Compact 16 oz Juice Extractor (retails $100) and get up to 11 entries to win. Open to US residents only. Giveaway ends December 23, 2017 at 11:59 PST. For more information on PC Richard and Son, please visit them atpcrichard.com. Good luck!

a Rafflecopter giveaway

Mixology Monday: Classic Blackberry Shrub

Mixology Monday Blackberry Shrub // stirandstrain.com
Mixology Monday LogoOk, first off guys, I am well aware it’s not Monday despite the name of the post. However, I wanted to get this up before the Monday deadline. What deadline? What are you talking about? Mixology Monday for you newbies here is the once a month “cocktail party” where internet people like to show off with a drink they made based on a theme by whoever “hosts” this month. Please read up on it here and see past entries on the MxMo site. This month, Craig from “A World of Drinks” gave us the theme of “Preserves” (and yes, there’s a lot of quotation marks happening in this paragraph). It took me a second to realize that I was already planning on making a shrub this month, and since making shrubs was an old school way of preserving fruit, I was ready to publish a double duty post this month.

Mixology Monday Blackberry Shrub // stirandstrain.com

Blackberries. I love the taste of them, but, truth be told, I hate eating them. Those little seeds! They always get stuck in my teeth and half the time they seem like too much of a bother to eat. Anyone with me on this or am I crazy? Last week my husband was out getting some food and I had asked him to pick up some blueberries. Apparently the store was out and he figured I just wanted a berry that was close enough to blue to eat. So he picked up blackberries instead. After scrunching up my face at them and letting them sit there for a few days, the overwhelming urge not to waste food made me cave in. What to do with them?

Mixology Monday Blackberry Shrub // stirandstrain.comA shrub! If I made them into a shrub I was just going to extract their juices and all those annoying little seeds would stay in the strainer. I might have patted myself on the back there for thoughtfulness.

Shrubs are a bit well known now, more so than say, a year ago. I see them a lot more on cocktail menus and on the shelves of my local liquor suppliers. Shrubs are also pretty simple to make yourself; let me show you how.

Mixology Monday Blackberry Shrub // stirandstrain.com

Classic Blackberry Shrub

1 cup whole blackberries, rinsed
3/4 cup sugar
3/4 cup apple cider vinegar

  1. Combine blackberries and sugar in a bowl. Lightly crush the blackberries to release their juices (I used a potato masher, but a fork would suffice). Cover and let sit 8 hours or overnight. Shake the bowl every once in awhile to make sure the sugar is incorporating into the juice. Half way through, stir the mixture and re-cover.
  2. Next, strain the mixture through a fine strainer into an airtight container. Add the vinegar and shake well (if any sugar has remained, shake hard to dissolve here). Store the container in the refrigerator for 6 days.
  3. After 6 days give it a taste. Usually, by day 6 the sharpness of the vinegar has started to pull back and let the sweetness from the sugar and fruit stand out more. Keep in mind, this is a vinegar base: it will ALWAYS taste like vinegar. The vinegar will mellow more as it sits but its zing is what is wanted in a shrub.

For this shrub, there is a nice sweet and sour balance from the ingredients. The blackberries produce a tartness that is heightened from the vinegar while the sugar cuts through to keep your mouth from puckering. Strong nose of vinegar with subtle berry.

Sparkling Blackberry Shrub (no booze)

1/2 ounce blackberry shrub (recipe above)
6 ounces sparkling water
1 lime wedge

Fill a rocks glass with the water and pour the shrub down the center. Stir to combine. Squeeze a wedge of lime and add spent lime to the glass.

And here’s Christopher’s cocktail recipe with the shrub he’s been making:

2 ounces 4 Roses Bourbon Yellow Label
1 ounce Blackberry Shrub (recipe above)
1/4 ounce maple syrup

Fill a mixing glass 2/3 with ice. Add all ingredients and stir to chill. Strain into a cocktail glass.

Thanks to Craig for hosting this month and Fred for keeping MxMo up and alive!