The rose and elderflower blend beautifully for a balanced cocktail.
Two Flower Martini
Ingredients
2 ounces vodka
1/2 teaspoon rose water
1 ounce simple syrup
1/2 ounce lemon juice
1 ounce elderflower liqueur
Lemon wedge. for garnish
Directions
Fill a cocktail shaker with ice. Add vodka, rose water, simple syrup, lemon juice and elderflower liqueur. Shake until well chilled. Strain into a chilled martini glass. Garnish with lemon wedge..
Sweet with a light floral flavor
Enchanted Rose Martini
Ingredients
2 ounces vodka
1/2 teaspoon rose water
1 ounce simple syrup
1/2 ounce lemon juice
1/2 ounce elderflower liqueur
Red food color, optional
Edible flowers. for garnosh
Directions
Fill a cocktail shaker with ice. Add vodka, rose water, simple syrup, lemon juice, elderflower liqueur and red food color. Shake until well chilled. Strain into a chilled martini glass Garnish with edible flowers.
Creamy and not too much mint
Chocolate Mint Cocktail
Sweet and creamy
Caramel Cream Cocktail
Sweet and spicy
Cinnamon Apple Bucket
Ingredients
6 ounces cinnamon whisky
4 ounces apple liqueur
6 ounces apple juice or cider
Apple slices and cinnamon sticks for garnish
Directions
Fill a large cocktail glass or bucket with ice. Add the cinnamon whisky, apple liqueur and apple juice. Stir well until chilled. Garnish with apple slices, apple chunks, cinnamon sticks, and cocktail umbrellas.
The beer and cheese complement each other beautifully in this comforting soup.
Wisconsin Beer Cheese Soup
Ingredients
6 tablespoons butter
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
1/3 cup flour
3 cups chicken broth
1 cup beer, lager or ale
1 cup half and half
2 cups sharp cheddar cheese, shredded
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
Chopped chives or chopped green onions, for ganish
Directions
In a large pot, melt butter over medium heat. Add onion carrots, and celery. Cook for about 10 minutes, stirring occasionally, until vegetables are softened. Stir in garlic and cook for an additional 1 minute until fragrant. Sprinkle flour over vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly.
Pour in chicken broth then beer, stirring constantly to avoid lumps. Bring mixture to a boil, then reduce heat. Simmer for 15 minutes, stirring occasionally.
use an immersion blend to create your preferred texture. Add half and half and cook for 5 minutes. Gradually add shredded cheese, stirring constantly until cheese is melted and soup is smooth. Add Worcestershire sauce, Dijon mustard, salt and pepper. Cook for 5 minutes to let flavors meld. Ladle soup into bowls and garnish with chopped chives or green onions.
Rich and comforting. Perfect for a cold day.
Creamy and Hearty Potato Soup
Ingredients
4 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup cheddar cheese, shredded
1/2 cup cooked bacon, crumbled
2 tablespoons green onions, chopped, for garnish
Directions
In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant, about 2 to 3 minutes. Add the potatoes to the pot and cook for 5 minutes, stirring occasionally. Pour in the chicken broth and bring to a simmer. Cook for 15 to20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, blend the soup to your preferred texture. Stir in the heavy cream, milk, salt, pepper and paprika. Let the soup simmer for 5 minutes, stirring occasionally.
Remove from heat and add the shredded cheddar cheese, stirring until melted and smooth. Ladle the soup into bowls and top with crumbled bacon and chopped green onions.
