Cocktails from the Garden

While I was browsing CTV's recipe page, I found these cocktails that use herbs from the garden! Then I sourced out some Iced Tea recipes for those of you who don't believe in drinking during the day (pshh.) They all sounds good to me. If you try any let me know what you think! (I am talking to you, Heather.)

Cold Peach Chamomile Tisane

Ingredients:

• 1 oz thyme syrup
• 1/2 lemon (juice)
• 4 oz cold chamomile tea
• fresh peach slices

Directions:

Build over cubed ice, "iced tea" style. garnish with peach slices and optional thyme leaves.

Summer Trip

• 13.5 oz vodka
• 6 3/4 oz gin
• 10 sprigs lemon thyme
• 4 barspoons lemon sugar
• 10 blackberries
• 10 blueberries

Directions:

Infuse for 48 hrs and top with cold blackcurrant, ginseng and vanilla tea when ready to serve

Country Garden

Ingredients:

• 10 1/4 oz vodka
• 1 3/4 oz cucumber puree
• 5 mint sprigs
• 3 oz lemon juice
• 2 oz elderflower cordial
• 1/2 oz simple syrup

Directions:

Infuse for 48 hours and top with chilled pressed apple juice when ready to serve.

Chamomile Lavender Mint Iced Tea

• 1 loosely packed cup fresh mint leaves
• 2 tablespoons dried culinary lavender
• 1 1/2 tablespoons dried chamomile (or 4 chamomile tea bags)

1. Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.

2. Fill jar with water to within 2 in. of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.

Lemongrass Ginger Iced Tea

• ½ cup sugar
• 7 ½ cups water
• 1 large stalk lemongrass, dry tops and tough outer leaves removed, stalk cut into small rounds (about ¼ cup)
• 1-inch by 2-inch knob of ginger, peeled and chopped (about 2 tablespoons)
• 4 mild black teabags, such as Darjeeling or Assam
• Ice for serving

1. In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.

2. Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.

3. Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Serve over ice.

Lavender Lemon Quencher

• 1/4 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
• 1 tablespoon fresh lavender buds OR 2 teaspoons dried buds
• 2 cups hot water
• 2 cups cold water and ice
• Fresh lemon for garnish

1. Steep lemon balm and lavender in hot (80- to 90-degree) water about 3 minutes.

2. Add cold water and ice.

3. Serve over additional ice with lemon wedges.

Peach Pick Me Up

• 1 tablespoon dried mint leaves
• 4 cups water
• 2 cups pureed peaches, chilled
• Fresh mint leaves for garnish

1. Steep mint leaves in hot (80- to 90-degree) water for 3 minutes.

2. Pour peaches into a sieve to remove chunks.

3. After the mint tea has cooled completely, mix it with the strained peach puree. Serve cold, garnished with fresh mint leaves.