Buttercup Inspired Drink Recipe By Tasty Food

WHISKEY GINGER MOJITO RECIPE BY TASTY

Steps:

• In a small saucepan, combine ginger syrup ingredients and bring to a boil. Lower to a simmer and cook for 10 minutes.
• Strain through a sieve and cool.
• Place the mint and one lime wedge in the bottom of tall glass. Muddle well and add 1 ounce (30 ml) of ginger syrup. Add the second lime wedge and muddle again.
• Top off glass with the bourbon, ice, and club soda. Stir well and garnish with a lime wedge and a few mint leaves.
• Enjoy!

ROSARITA RECIPE BY TASTY

Steps:

• In a pitcher or large bowl, add tequila, lime juice, simple syrup, and rosé. Stir to combine.
• Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
• Add ice to each serving glass (optional), then top with the rosé margarita (rosarita).
• Serve with a lime wedge.
• Enjoy!

MINT BERRY SMASH MOCKTAIL RECIPE BY TASTY

Steps:

• In a cocktail shaker, or a tall glass, muddle raspberries, blueberries, and mint.
• Add lime juice, sweetener, and ice, and shake until well combined. If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.
• Strain mixture over ice and top with a splash of soda water.
• Garnish with berries and mint.
• Enjoy!

ROSEBERRY MULE MOCKTAIL RECIPE BY TASTY

Steps:

• In a cocktail shaker or a tall glass, muddle blackberries and rosemary.
• Add sweetener and ice, shake until well combined. (If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.)
• Strain mixture over ice and add ginger beer and a squeeze of lime to taste.
• Garnish with blackberries and a sprig of rosemary.
• Enjoy!

SUMMER PARTY DRINK FLIGHT RECIPE BY TASTY

Steps:

• Make the passion fruit Mexican mule: In a medium bowl, combine the lime rinds and sugar and stir until the rinds are well coated. Cover and let sit, stirring every 45 minutes, until the sugar is completely dissolved and there is ½ cup of syrup in the bottom of the bowl, about 4 hours. Strain the syrup through a fine-mesh sieve and discard the lime rinds.
• In a 1-quart pitcher, combine the lime syrup and mint and muddle with a wooden spoon. Add the passion fruit purée, water, and mezcal. Whisk until completely combined.
• Fill 8 6-ounce rocks glasses with ice, then fill each ⅔ of the way with the cocktail. Top each glass with ginger beer and garnish the rims with lime wedges.
• Make the mangonada: Dip the rims of 8 8-ounce mason jars in the lime juice, then coat in the chile lime seasoning. Reserve the remaining lime juice and chile lime seasoning.
• In a blender, combine the frozen mango, mango nectar, and tangerine juice. Blend until smooth, about 2 minutes. Add the tamarind liqueur and blend to combine, about 30 seconds.
• Pour the mango mixture into the prepared glasses, filling each halfway. Drizzle each with about ½ tablespoon of chamoy and top with 1 tablespoon fresh mango. Fill the glasses the rest of the way with the remaining frozen mango mixture and top with the remaining chamoy, fresh mango, and reserved chile lime seasoning.
• Make the cucumber paloma: Dip the rims of 8 6-ounce highball glasses in the grapefruit juice, then coat in the sea salt.
• In a blender, purée the sliced cucumbers until smooth. Press the purée through a fine-mesh strainer into a medium bowl or liquid measuring cup, discarding any remaining solids. You should have about ½ cup (120 ml) of cucumber juice.
• Combine the cucumber juice and sugar in a small saucepan over medium heat. Cook until the sugar has dissolved completely, about 5 minutes. Remove the pot from the heat and let the syrup cool completely.
• In a 1-quart pitcher, whisk together the remaining grapefruit juice, lime juice, tequila, and cucumber syrup.
• Fill the prepared glasses with ice, then fill each ⅔ of the way with the cocktail. Top each glass with seltzer and garnish with a cucumber ribbon.
• Make the pineapple hibiscus agua fresca: Preheat the oven to 400°F (200°C).
• In a 9 x 13-inch (22 x 33 cm) glass baking dish, toss the pineapple with the brown sugar and salt. Roast the pineapple until golden brown and tender, about 30 minutes. Remove from the oven and let the pineapple and syrup cool completely, then skewer 3 pieces of pineapple onto each of 8 cocktail picks. Reserve the remaining pineapple and syrup.
• In a small saucepan, combine the hibiscus flowers and 2 cups of water. Bring to a boil over medium heat. Remove the pot from the heat and let steep for 30 minutes. Strain the tea, discarding the flowers.
• In a 1-quart pitcher, whisk together the lime juice, gin, roasted pineapple and syrup, hibiscus tea, and remaining 2 cups of water.
• Fill 8 6-ounce stemless wine glasses with ice, then divide the cocktail evenly between the glasses. Garnish with the pineapple cocktail picks.
• Enjoy!

BLOSSOM-INSPIRED DRINK RECIPE BY TASTY

Steps:

• Add the gin, lemon juice, simple syrup, rosewater, and egg whites to a cocktail shaker and shake vigorously for 30 seconds, until the ingredients are well incorporated. Fill the shaker with ice and shake for another 30 seconds, until the cocktail is very cold.
• Strain the cocktail evenly between 2 martini or coupe glasses. Top with the hibiscus-flavored sparkling water and a drizzle of grenadine. Garnish with dried flowers.
• Enjoy!

BUTTERCUP-INSPIRED DRINK RECIPE BY TASTY

Steps:

• Add the sugar, black food coloring, and water to a shallow bowl and stir until well combined. Wet the rim of 2 glasses with the lime wedge, then dip in the black sugar mixture.
• Add the honeydew, mint, and jalapeño to a high-powered blender and blend on high speed for 30 seconds, until smooth. Strain through a fine-mesh sieve into a cocktail shaker.
• Add the lime juice, tequila, melon-flavored liqueur, and simple syrup to the cocktail shaker and fill the rest of the way with ice. Shake well to combine, about 30 seconds.
• Strain the cocktail evenly between the rimmed glasses. Thread the honeydew melon balls onto cocktail picks and garnish each drink.
• Enjoy!