This cooler is an old standby at our house. With no alcohol, no sugar and lots of tart-sweet citrus, it’s what to drink when the heat index is up in the stratosphere. As you sip, the mint leaves are bruised by the ice cubes just enough to let loose some of that cool snap.
Serve by pouring into ice-filled glasses. Garnish with fresh mint and lemon.
This traditional pastime is a fun and easy method of divination that's perfect for those long gossipy talks with friends over a steaming cup of coffee, whether at your kitchen table or at the corner café.
We serve this refreshing drink at summer festivals at The Herbfarm.
Around the beginning of the twentieth century, America invented the ultimate cocktail: the martini. Lafitte’s Blacksmith Shop made a special version with an added splash of absinthe and called it the Obituary Cocktail.
Chill in a shaker, strain into a glass laced with Pernod or Herbsaint (originally absinthe), garnish with a lemon twist.
Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours.
Pour milk into a tall soda glass. Add seltzer to milk while stirring vigorously with a long spoon. The head should rise just to the top of the glass. Drizzle in syrup, stirring with small wrist motions to leave the head undisturbed. The resulting drink should have a dark brown bottom and a pure white foam, about one inch high, on top.
T and B is short for Tonic and Bitters – our favorite nonalcoholic refresher.