Yesterday morning I joined Chef Tiffany Derry at The Broadcast Studios for a great morning of food, wine and cocktails, all to talk about our upcoming “Raiser Grazer” event for the Les Dames d’Escoffier International – Dallas. I have just been invited to be in the organization and I am so honored, and can’t wait to celebrate at the first big event for the group that I am a part of.
We hope you will join us too! Tickets on sale here.
The recipes for the two cocktails I made are below. Cheers!
Deep Eddy Cucumber Mint Cocktail
1 1/2 parts Deed Eddy Vodka
1/2 part cucumber simple syrup
2 parts club soda or ginger ale
1 Tablespoon + 1 Sprig of fresh mint
Preparation: Heat 1 cup sugar and 1 cup water in a small pot, stirring frequently to melt the sugar into a syrup. Using a micorplane grate 1 3 inch piece of peeled, seedless English cucumber into the syrup. Add the mint. Let steep for 10 minutes then strain into a seal-able jar. Can be made a few days ahead of time and stored refrigerated for a week. Add the vodka, syrup and lime to a cocktail shaker and shake until cold. Strain into a tall ice filled glass and top with soda. Garnish with a sprig of lime.
Deep Eddy Blueberry Martini
1 1/2 parts Deep Eddy Vodka
6 whole blueberries
3 parts lemonade
4 Sprigs fresh basil or thyme
Preparation: Add blueberries to the bottom of a cocktail shaker and muddle softly. Add the vodka, thyme, lemonade and ice and shake until very cold. Strain into a martini glass and top with a few additional blueberries.