Thirsty Thursday

It has already gotten so hot here. When I got in my car today, the thermometer read 105! So today's drink must be something refreshing!

Lime Sorbet Margaritas from Real Simple

Photo by: Quentin Bacon

Linking to:

Cheers!
Kit

Thirsty Thursday

With the long Memorial Day weekend upon us, I thought I'd post a drink recipe for your enjoyment. Temps here are already in the high 90s so I was looking for a refreshing drink. I've found just the thing.

Raspberry Beer Cocktail. This is a Southern Living recipe so all credits go to them.

Photo: Charles Walton IV; Styling: Buffy Hargett
And, how much do we love these glasses?
They'd be so easy to recreate!

Also, with it being Memorial Day weekend and tons of folks heading to the beach or pool, I'm also posting this tidbit of helpful info I came across yesterday on safe sunscreens.

Linking up to:

Cheers!
Kit

Thirsty Thursday

Image via Wikipedia

Let's play Fill That Glass!

Yum! It's my first installment of Thirsty Thursday, where I feature a drink of the week. Hope you enjoy!

The Cocktail for This Week is the...
Bogie
(a variation of the Arnold Palmer)

Step 1: Make sour mix (To do this, you make simple syrup. Combine 1 cup water and 1 cup sugar in saucepan over low heat until sugar dissolves. Allow to cool. Next, you add 1/2 cup lemon juice to 1/4 cup of the simple syrup and refrigerate.)

Step 2: Combine 2 oz. Firefly Sweet Tea Vodka and 1 oz. sour mix in a cocktail shaker. Shake and strain over crushed ice.

Step 3: If you wanna be fancy, garnish with a sugared lemon wedge.

Now, it's time to play Empty That Glass!

 

Found It!

Well, when I put my mind to something, I deliver! I promised to find a new drink and boy did I. Last weekend I purchased a bottle of Firefly vodka. I was out of vodka and had wanted to try this brand. It's made by some locals who I've become acquainted with recently. The vodka is a muscadine wine vodka which is different but good. Not knowing what the muscadine flavor would do to my typical vodka cocktails, I visited their website last night to check out some of their recipes. It took some time to find one that I actually had all the ingredients for. I settled on the Honeysuckle. Yummy! Here's the recipe...

Honeysuckle

1 ½ oz Firefly
1 TBS honey
¼ oz fresh lemon juice
3 oz Sprite or 7up
Stir Firefly, honey and lemon juice together in a tin shaker until honey is dissolved. Pour mixture into a rocks glass of ice and top with Sprite or 7up.


And now that you've got a cocktail to sip, here's the delicious dinner we had last night which I found in the March issue of my favorite magazine Everyday Food...

Shrimp and Cabbage Lo Mein

8 oz. linguini
1T vegetable oil
coarse salt and ground pepper
1 lb large shrimp, peeled and deveined
1/4 c soy sauce
2 garlic cloves, minced
1/4 c rice wine vinegar
1 head green cabbage halved, cored and thinly sliced
2t grated peeled fresh ginger
1/4c fresh cilantro (optional)
1/2t sugar
1/2t red-pepper flakes

1. Cook linguini in large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar and red-pepper flakes; set mixture aside.
2. While pasta is cooking, heat oil in large skillet over medium. Add shrimp and half of garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2-3 min. Transfer to a plate. (Reserve skillet)
3. Place cabbage, remaining garlic, and 1/2 cup of water in skillet. Cook, stirring occasionally, until cabbage in crisp-tender, 6-7 min. To pot with linguini, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve garnished with cilantro, if desired.

I served this with some egg rolls. My family loved it! The above serves 4 although 3 of my family of 5 went back for seconds and two of us ate it for lunch today.