Blueberry Basil Gimlet As Made By Stir Crazy Cocktails Recipe By Tasty Recipes

ROSEMARY APEROL SPRITZ FOR A CROWD RECIPE BY TASTY

Steps:

• Make the rosemary simple syrup: Add the sugar, water, and rosemary to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 5 minutes, until the sugar has dissolved. Remove the pot from the heat and set aside to steep for 30 minutes.
• Strain into a glass jar, discarding the rosemary. The simple syrup will keep in the refrigerator for up to 1 month.
• Make the rosemary Aperol spritz: In a large pitcher, combine the ice, Aperol, prosecco, club soda, and rosemary simple syrup. Add the orange wheels and rosemary sprigs. Pour into large wine glasses filled with ice and serve. For single drinks add 1 cup (150 g) of ice, 3 oz (90 ml) Aperol, 3 oz (90 ml) of prosecco, 1 oz (30 ml) club soda, 1 oz of rosemary simple syrup to a wine glass and stir.
• Enjoy!

INVIGORATING CUCUMBER MINT COCKTAIL RECIPE BY TASTY

Steps:

• Make the mint simple syrup: In a small saucepan over medium heat, combine the water, sugar, and roughly chopped mint leaves. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the mint is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining mint syrup in the refrigerator for up to 1 month.
• In a cocktail shaker, combine the cucumber rounds, lime juice, whole mint leaves, and 1 tablespoon of the mint simple syrup. Muddle for 1-2 minutes, until the cucumber and mint have released their flavors, but are not mushy.
• Pour in the vodka and fill the shaker halfway with ice. Shake vigorously for 30 seconds.
• Fill a Collins glass with ice and pour in the strained cocktail.
• Garnish with the cucumber ribbons.
• Enjoy!

DALGONA COFFEE MARTINI RECIPE BY TASTY

Steps:

• Make the dalgona coffee: In a large bowl, combine the instant coffee, sugar, and boiling water. Whisk or beat with an electric hand mixer until the mixture increases in volume and medium to stiff peaks form, about 2 minutes. Set aside.
• Make the simple syrup: In a small saucepan, combine the water and sugar and bring to a boil. Simmer for 1-2 minutes, until the sugar is dissolved. Let cool to room temperature before using, about 30 minutes. Leftover syrup will keep in an airtight container in the refrigerator for up to 1 week.
• Make the coffee martini: In a cocktail shaker or resealable jar, combine the ice, vodka, coffee liqueur, and simple syrup and shake for 30 seconds, until well combined and cold.
• Strain the cocktail between 2 martini glasses. Dollop the dalgona coffee on top of the cocktail and spread evenly to the edges of the glass.
• Stir the dalgona coffee into the cocktail before drinking.
• Enjoy!

SPARKLING ROSE COCKTAIL RECIPE BY TASTY

Steps:

• Chill 2 champagne flutes in the freezer for about an hour prior to serving.
• Make the strawberry simple syrup: In a small saucepan, combine the water and sugar and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Reduce the heat to medium-low and add the strawberries. Simmer for 10-15 minutes, muddling to break down the strawberries, until the syrup is bright red and the strawberries start to lose their color. Remove the pot from the heat and let the syrup cool to room temperature.
• Strain the syrup through a fine-mesh sieve, discarding the leftover solids. The syrup will keep in an airtight container in the refrigerator for up to 10 days.
• Make the cocktail: Fill a cocktail shaker halfway with ice. Add the vodka, lemon juice, rosewater, and 1 ounce strawberry simple syrup. Close the shaker to seal and shake vigorously for about 30 seconds.
• Strain the cocktail into the chilled champagne flutes, dividing evenly. Top each glass with 2 ounces of sparkling wine, then fill almost to the brims with club soda. Top with rose dried petals and serve immediately.
• Enjoy!

MENTAL BOOST GRAPEFRUIT SAGE GIMLET RECIPE BY TASTY

Steps:

• Make the sage simple syrup: In a small saucepan over medium heat, combine the water, sugar, and chopped sage leaves. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the sage is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining sage syrup in the refrigerator for up to 1 month.
• In a cocktail shaker filled halfway with ice, combine the gin, grapefruit juice, and 1 tablespoon of sage simple syrup. Shake vigorously for 30 seconds. Strain into a coupe glass.
• Garnish with sage leaves.
• Enjoy!

PAPA SMURF RECIPE BY TASTY

Steps:

• Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the lemon juice, apple juice, rich simple syrup, and blue curaçao to a cocktail shaker and fill with ½ cup ice. Shake vigorously for 30 seconds, then strain into a highball glass filled with the remaining ½ cup (70 G) ice.
• Float the sloeberry vodka on top of the drink. Garnish with the fanned apple slices and an orange peel.
• Enjoy!