Is there anything more Southern than sweet tea and bourbon? Well, what if you were to mix these two together that make the ultimate Southern sipper. Pretty ingenious, right? Well this cocktail is prefect for a Sunday brunch or just simply enjoying it on a porch on a summer day…..but remember you must be over 21 to enjoy this refreshing cocktail.
Makes 1 large pitcher, serves 6 – 8
Ingredients: Mint Simple Syrup: 1/2 cup sugar 1/4 cup fresh mint leaves
For the tea: 3 cups water 2 or 3 black tea bags of good-quality black tea, such as City Harvest Black Tea
For the Cocktail: 1 lemon, sliced into wedges 1 lime, sliced into wedges 1 orange, sliced into wedges 1 cup Woodford Reserve® Bourbon Orange slices Ice cubes, for serving Fresh mint sprig, for garnish Lemon wheels, for garnish
Directions: For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves and set aside.
To make the tea:Combine the water in a small saucepan and bring to a boil. Pour the mint syrup into a large jar. Add the tea bags to the jar and let steep for 5 to 10 minutes, depending on how strong you want your tea. If you like your tea very strong, leave the bags in the tea for 8 to 12 hours or overnight in the refrigerator, if desired.
Remove the tea bags and add the lemon, lime, and orange wedges. Pour in the bourbon. Cover the jar and chill.
For the cocktail: Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig and a lemon wheel.
A note on serving: Avoid adding ice directly to the pitcher, as it will dilute the cocktail.
Adapted from Pamela Ellgen Ediblephoenix.ediblecommunities.com May 15, 2013
1 whole Honeydew melon, peeled, seeded and roughly chopped
1/2 cup lemon basil leaves
1/4 cup simple syrup
Juice of 1 lime
Very small pinch salt
Pulse all the ingredients in a high-speed blender until smooth. Chill in refrigerator, then place into an ice-cream maker and follow the manufacturer’s instructions. Store covered in the freezer until 15 minutes before you’re ready to serve, then set on the counter to allow the sorbet to soften slightly.
If you do not have an ice cream maker, no problem! Simply pour the mixture onto a cookie sheet and freeze until set. Remove the frozen mixture from the freezer and break it up using a wooden spoon. Place the frozen pieces in a food processor and blend until until smooth. Repeat the process of freezing and blending again for an ultra smooth consistency.
Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish.
While there are six different types of species of sardines belong to the Clupeidae family, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and Mediterranean with Spain, Portugal, France, and Norway being the leading producers of canned sardines.
Sardines date back to time immemorial, but it was the emperor Napoleon Bonaparte who helped to popularize these little fish by initiating the canning of sardines, the first fish ever to be canned, in order to feed the citizens of the land over which he presided. Extremely popular in the United States in the 20th century, sardines are now making a comeback as people realize that they are an incredibly rich source of omega-3 fatty acids and vitamin D.
Fresh sardines were used in this dish. If you are purchasing fresh sardines, look for ones that smell fresh, are firm to the touch, and have bright eyes and shiny skin.
In this recipe, the full flavor of fresh sardines needs very little to enhance it. Here, it is complimented by a tomato based Portuguese salsa and grilled lemons.
10 to 16 fresh whole sardines
2 cups peeled, seeded, and diced tomatoes
3/4 cup extra- virgin olive oil
1/3 cup chopped fresh parsley
2 Tablespoons minced shallot
1 Tablespoon minced garlic
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
Coarse sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup olive oil
1 lemon, sliced into 1/3-inch-thick rounds
4 Roma tomatoes halved
Garlic bread, for serving
Preheat a very clean, well-oiled grill or broiler to high.
In a medium mixing bowl, combine diced tomatoes, 1/2 cup olive oil, parsley, shallot, and garlic. Add 1 tablespoon lemon juice, 1 teaspoon salt, and 1 /2 teaspoon pepper. Mix well. Set aside at room temperature until sardines are ready to be served.
Scale the sardines under running water, by rubbing the skin with your fingers from the tail towards the head. Slit the belly and remove the innards, rinse and pat dry.
Lay the sardines side by side on a clean, dry kitchen towel or on paper towels and gently roll together into a cylinder to remove excess moisture. Refrigerate until ready to use. Note: It is very important that the sardines are sufficiently dry before oiling, seasoning, and grilling.
With a sharp knife, make two slashes in the skin on both sides of each sardine.
Transfer sardines to a small rimmed baking sheet and drizzle 1/4 cup olive oil over them. Turn sardines in oil to coat. Oil grill grate one more time before you begin cooking. Season sardines on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Place directly on grill and cook, undisturbed, until skin is crispy and lightly charred, 2 to 3 minutes. Turn sardines over and cook another 2 to 3 minutes. Note: If you try to turn the fish too soon, they will stick to the grill. Be patient here and the fish will turn easily once the skin has crisped.
While the sardines are cooking, brush lemon slices and tomato halves lightly with remaining 1 /4 cup olive oil. Season with sea salt and black pepper to taste, and place on grill. Grill until softened and nicely marked on both sides, about 2 minutes.
Place tomato salsa on a serving platter, arrange grilled sardines on top, season them a final time with sea salt and black pepper, and drizzle with remaining 1 /4 cup lemon juice and remaining 1 /4 cup olive oil. Serve immediately with the grilled tomato halves,grilled lemon slices and garlic bread.
All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.