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Culinary Cocktails | Patio Pitcher Drinks – Breakfast Television Vancouver

Watch our Chef David Ediger on Breakfast Television Vancouver creating three fabulous perfect patio pitcher drinks.  Video link: Breakfast Television Patio Pitcher Drinks

RECIPE #1 | WATERMELON SPRITZ
Makes 6 cocktails

3 cups        watermelon, ½ inch dice
2 Tbsp       mint simple syrup
1 ½ Tbsp   fresh lime juice
1/3 cup      ginger ale
6 oz           vodka

Purée watermelon in a blender with mint, simple syrup and lime juice. Combine with ginger ale and vodka and serve over ice.

Mint Simple Syrup (Makes 1 cup)
1 cup         water
1/2 cup      granulated white sugar
50 leaves   fresh mint (or approx. 1½ cups)

Heat sugar and water until sugar is dissolved completely. Stir in mint leaves. Simmer 30 seconds, remove from heat and steep for 10 minutes.
Strain through a fine mesh sieve, pressing the mint to get all the syrup out.

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Cucumber Lime Margarita
Cucumber Lime Margarita

RECIPE #2 | CUCUMBER LIME MARGARITA
Makes 6 cocktails

1 ¼ tsp      lime zest
2 Tbsp       fresh lime juice
1/3 cup      simple syrup
2/3 cup      cucumber juice
3 oz           Cointreau
6 oz           tequila
½ cup        club soda
Garnish:    6 mint leaves and 6 cucumber slices

Combine all, serve over ice. Garnish with mint leaves and cucumber slices.

Cucumber Juice (Makes 2/3 cup)
1 lb            cucumber

Purée cucumber in blender on high for 30 seconds. Strain through a fine mesh sieve

Simple Syrup
½ cup        water
1/2 cup      granulated white sugar

Heat water and sugar until sugar is dissolved. Remove from heat and cool. Once chilled, may be stored in refrigerator until needed.

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RECIPE #3 | LEMONGRASS RUM PUNCH
Makes 6 cocktails

½ cup        lemongrass basil simple syrup
2 Tbsp       fresh lime juice
9 oz           rum
1 ¼ cup     orange San Pellegrino (aranciata)

Combine all and serve over ice.

Lemongrass Basil Simple Syrup (Makes ½ cup)
½ cup       water
1/2 cup     granulated white sugar
2 stalks     lemongrass, roughly chopped
1 2-inch strip lime zest
1 tsp         fresh lime juice

Heat water and sugar until sugar is dissolved. Cool. Combine all ingredients in a blender. Pulse a few times to break up lemongrass. Allow to steep overnight, then strain through a fine mesh sieve.

ornamentCocktail Recipes:  Culinary Capers Catering and Special Events
Photo credit:  Executive Chef Margaret Chisholm

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