A Plum Surprise!

So back at the farmer's market this week,  we discovered beautifully delicious "Sweet August Sensation" Red Plums! Wonderfully sweet, with deep red and crimson color, it made us think...this should be in a cocktail! This week, we're using Plums, Tanqueray Gin, a touch of Rose & St. Germain, and a hint of Basil. It's a beautiful accent to these beautiful summer days...It's a Plum Surprise, isn't it...?

A Plum Surprise, a Fresh+Twist Original Cocktail

A Plum Surprise

2 oz Tanqueray Gin

3/4 oz Rosé Wine

1/2 oz St. Germain

1/2 oz Fresh Lemon Juice

1/4 oz Simple Syrup

1 Red Plum

2-3 Sweet Basil Sprigs

In a mixing glass, Muddle 1/2 of the Red Plum with Basil Leaves from 2 sprigs. Add Lemon Juice, Simple Syrup, Gin, Rose & St. Germain. Add Ice & Shake. Pour the mix, into a Collins glass. Garnish with a Basil Leaves & a piece of Plum. Surprise, it's delicious..Enjoy!

Lavender French 75 !!!

This is a perfect cocktail for the hot summer months ahead  ... and who doesn't like a hint of fragrance in their cocktail. Recipe via Love and Lemons

Lavender French 75

Ingredients

2-4 teaspoons lavender syrup, to taste
4 tablespoons gin
squeeze of lemon, to taste
4 tablespoons champagne
ice, if you're ingredients aren't already chilled
optional: sub sparkling water for champagne for a lighter cocktail 

Lavender simple syrup:

about 5-7 little fresh lavender flowers
1/2 cup sugar
1/2 cup water 

Instructions

1. In a small saucepan, bring the ingredients for the lavender syrup to a boil. Reduce heat and simmer for about 5 minutes or until the sugar dissolves. Stir as needed to keep the sugar from sticking to the bottom of the pan.
2. Transfer to a glass jar and let chill in the fridge. Strain out the lavender after 30-60 minutes and continue to let it chill. Store leftovers in the refrigerator for up to a week.
3. Mix all cocktail ingredients together & stir. Taste and adjust to your liking.

Notes

note: since the concentration of your lavender syrup may vary, I found that the best way to "measure" this was to pour just enough syrup until I could taste the floral note. (about 2 splashes)