Recipe: The Southern Breeze [Mocktail]

The Southern Breeze Mocktail

The Southern Breeze [Mocktail]

Blueberry & Lemon Zest Non-Alcoholic Beverage.

I haven't lived in the South long, only about three years, but one thing I know about the summer's down here is that you don't take for granted whatever breeze you might be blessed with. This recipe is, in the works of my mother-in-law "most refreshing." It'd be the perfect mocktail for your upcoming event. You're going to love it, and so will your guests.

 

 

Recipe

The Southern Breeze

Serves 1

  • 1 3/4 ounce Blueberry & Lemon Zest Syrup
  • 8-10 blueberries
  • 1 lemon wedge
  • 6 oz Lemon flavored La Croix.
  • Ice

In a pint glass, add the blueberries and the lemon wedge and muddle. Fill the glass with ice. Pour syrup over ice. Add La Croix. Stir with bar spoon until well mixed. Serve with a lemon wedge as garnish.

Cocktail version: replace two ounces of La Croix with two ounces of a silver tequila.

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Recipe: The Sunday Afternoon [Mocktail]

The Sunday Afternoon

The Sunday Afternoon

A Raspberry & Lemon Verbena Nonalcoholic beverage.

We've deemed March "Mocktail March!" In an effort to get all of our mocktail recipes taste tested, documented and photographed we've decided to focus on them all this month, so be prepared for a slew of spirit free deliciousness!

Bar Magnolia is a mobile bar available for hire. We are committed to hiring true practitioners of their craft, be it mixology or the art of coffee. We don't believe it's all about the booze, which means we're equally as committed to our non-alcoholic products as we are the traditional cocktail. 

To kick off our Mocktail March, we're starting with a refreshing raspberry and lemon verbena number. It's so delicious, you won't miss the booze, but we make a recommendation on how to turn this into a cocktail too;)

 

 

Recipe

The Sunday Afternoon

Serves 1

  • 1.75 oz Raspberry & Lemon Verbena Syrup
  • 8 oz club soda 
  • 8 raspberries
  • 1 lime wedge
  • Crushed ice

In a pint glass, add fresh raspberries and lime wedge and muddle in the glass. Add enough ice to fill the pint glass 3/4th of the way full. Add raspberry and lemon verbena syrup. Top off with club soda. Stir with bar spoon until well mixed.

For an alcoholic version, replace two ounces of club soda with two ounces of floral gin.   

Recipe: Raspberry & Lemon Verbena Simple Syrup

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Raspberry & Lemon Verbena Simple Syrup

An unlikely match made in heaven.

Raspberry and lemon verbena are an unlikely match made in heaven. This syrup is as good poured over ice cream as it is in our cocktails and mocktails!

If you have a deep freezer, make this during raspberry season and freeze. If, however, you're like me and have very little freezer space, you'll have to drink this quick because it only survives in the refrigerator for about two weeks. It's worth it though!.

You'll find this syrup used in the recipe: The Sunday Afternoon

 

 

Recipe

Raspberry & Lemon Verbena Syrup

Makes 16 ounces

  • 2 cups superfine sugar
  • 2 cups Filtered Water
  • 1 cup raspberries
  • 2 Tsp Dried Lemon Verbena (or four dried leaves) or four fresh leaves

Stir water and sugar together in a non-reactive pan over low heat until dissolved to make the simple syrup. Once it begins to boil, add raspberries and lemon verbena. Stir and let boil until the raspberries have burst and the syrup has taken a nice red color.

Strain the syrup while still hot and funnel into sterilized jars and seal. Store in the refrigerator for up to two weeks.

Note: This recipe was adapted from the one in Wild Cocktails From the Midnight Apothecary by Lottie Muir. It's an amazing book and I highly recommend it!

Recipe: The Magnolia

The Magnolia by Bar Magnolia

The Magnolia

Your new favorite cocktail.

There are some things in the world that should absolutely be kept a secret. Nuclear codes, email passwords (I'm looking at you Spicer ;), and everyone's personal nudy pics are all among those "things."

Not among those things? Recipes to really freaking good cocktails. That, my friends, is why I'm sharing The Magnolia recipe with y'all.

This gin cocktail is a perfect balance of flavors and goes down too easy. The lemon tartness makes it a great summer cocktail, the earl grey tea invokes visions of hot tea and a popping fire, making it a great winter cocktail. Basically, there's never a bad time for this cocktail.


Recipe

The Magnolia

Serves 1

Pour all ingredients over ice in shaker. Shake vigorously. Pour into a rocks glass over ice.

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Recipe: Lavender Earl Grey Simple Syrup

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Lavender Earl Grey Simple Syrup

You're welcome.

The term "simple syrup" refers to the 1-to-1 ratio of sugar and water. Despite the "simplicity" of the recipe, I've still seen bottled versions in the liquor store for as much as $13 for 8 ounces. Please, don't be that person who buys simple syrup. If, however, you feel so inclined to buy a simple syrup, let it be this one. Shoot me an email and I'll make some special for you, because it's delicious and if you can't be bothered to make it, you shouldn't go without.


Recipe

Lavender Earl Grey Simple Syrup

Makes 16 ounces

  • 8 ounces Honey (local if you can get it)
  • 8 ounces Filtered Water
  • 4 Earl Grey Tea Bags
  • 1/4 cup Dried Lavender

Pour 8 ounces filtered water into a small saucepan and bring to a boil. Remove from heat. Put dried lavender into filter bags or a tea steeper and place in hot water, along with earl grey tea bags. Steep for 15 minutes. Remove tea bags and lavender. Add honey and stir until dissolved. Pour into bottle and refrigerate. Use within three months.