Using this recipe tonight for my HoneyPear Lavender Cocktail, but it’s also nice to have on hand for bellinis and pumped-up comopolitans. You can make this with regular pears too – just use two smaller ones in place of the Asian pear.
If you like the pulpy thickness of the puree that you get after blend your watermelon cubes, you don’t need to strain all of it out. Sometimes I like to strain about half the puree so I get a nice balance. So fresh and bright – use it in the Watermelon and Lemon Zest Margarita or with a splash of club soda!
Make this when you have access to fresh blood oranges! I like to use it in my Blood Orange Margarita and in yummy mojitos.
I love this infusion for two very specific reasons; I finally have a use for leftover chipotle peppers in adobo sauce and because it makes an amazing margarita! Be careful when you test it…its got a big punch of smokiness that sneaks up on you. I’ll post a cocktail recipe in a few days, but I’m thinking a blood orange cocktail and bloody mary are in my near future…yum!
Love making a pretty rimmer for a drink when I have some extra herbs around! This is the perfect addition to my Rosemary Lemon Drop (posting soon – check out facebook for a sneak peek!) I like to let the sugar sit for a few hours before using it so the sugar absorbs some of the rosemary scent. That way, if the herb pieces don’t stick to your rim you’ll still get that lovely flavor you’re after.
