Cocktail Recipes | Cooking with Chef Mead

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Perfect your entertaining cocktails with these recipes by Anthony, lead bartender of Farmhouse at Roger’s Gardens.

GRAPEFRUIT SHRUB

Ingredients:

2 pounds of cantaloupe or melon / cut into chunks

¾ cup granulated white cane sugar

½ ounce of lemon thyme

½ ounce of mint leaves bruised

¾ cups white wine vinegar

Procedure:

  1. Add cantaloupe chunks and sugar to a bowl, stir. Cover and leave to macerate on the counter for a few hours
  2. In the interim, add mint and lemon thyme to the vinegar in a glass jar
  3. After the cantaloupe has macerated, drain off the liquid and set aside
  4. Discard the solids (or save them and make ice cream)
  5. Add the liquid to the mint and lemon thyme vinegar
  6. Place the mixture in the fridge for up to 3 days
  7. Taste until you’re happy with the level of mint and lemon thyme
  8. At that point, strain out the mint and lemon thyme and discard the solids
  9. Your shrub is ready to drink. Enjoy on the rocks or make a fantastic cocktail!

CANDIED GRAPEFRUIT PEELS

Ingredients:

Reserved grapefruit peels from your grapefruit shrub

4 cups sugar, divided

Pinch of sea salt

3 cups water

Procedure:

  1. Preheat oven to 250 F
  2. Combine 3 cups of sugar, salt and 3 cups of water and cook over medium heat, stirring until dissolved
  3. Add the peels and bring to a gentle boil – frequently stirring – making sure all of the peels are in contact with the simple syrup
  4. Arrange a wire rack on a baking sheet
  5. Using a slotted spoon or tongs, remove the grapefruit peels and arrange them on the wire rack
  6. Keep the simple syrup, use it for lemonade or cocktails
  7. Bake, rotating the tray once or twice until just dried out / around 40 minutes
  8. Put the remaining cup of sugar in a mixing bowl
  9. Toss peels in the sugar, making sure they are coated
  10. Return the peels to the wire rack after they are coated with sugar
  11. Place in a cool spot overnight
  12. Store in an airtight container. (Do not refrigerate)

MELON-LEMON THYME-MINT SHRUB

Ingredients:

2 pounds of cantaloupe or melon / cut into chunks

¾ cup granulated white cane sugar

½ ounce of lemon thyme

½ ounce of mint leaves bruised

¾ cups white wine vinegar

Procedure:

  1. Add cantaloupe chunks and sugar to a bowl, stir. Cover and leave to macerate on the counter for a few hours
  2. In the interim, add mint and lemon thyme to the vinegar in a glass jar
  3. After the cantaloupe has macerated, drain off the liquid and set aside
  4. Discard the solids (or save them and make ice cream)
  5. Add the liquid to the mint and lemon thyme vinegar
  6. Place the mixture in the fridge for up to 3 days
  7. Taste until you’re happy with the level of mint and lemon thyme
  8. At that point, strain out the mint and lemon thyme and discard the solids
  9. Your shrub is ready to drink. Enjoy on the rocks or make a fantastic cocktail!

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