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July 10, 2019
CUCUMBER & MINT SIMPLE SYRUP
Yields about 3/4 cup
1/2 Cup Evaporated Cane Sugar (We used Red Mill)
1/2 Cup Water
6 Cucumber slices, 1/2 inch thick with skin removed
2 Large mint sprigs, about 15 leaves
You will need: Saucepan, fine mesh sieve, jar or other sealed container
Place sugar and water in sauce pan and set to medium hight heat. Remove from heat once mixture comes to a boil and the sugar has dissolved. Add the cucumber and mint and let steep for about 30 minutes. Strain syrup through a fine mesh sieve and into a sealable container.
Store in refrigerator for up to two weeks.
BLACKBERRY, CUCUMBER & MINT GIN COOLER
Makes 1 drink
1/4 Cup Blackberries, about 6
5-6 Teaspoons Cucumber Mint Simple Syrup
1 Teaspoon Lemon Juice
2 ounces Gin
3 ounces Soda Water
You will need: Muddler, 8 oz glass
Place the blackberries and lemon juice in a cup and muddle until berries are broken down. Mix approx. 5 teaspoon of simple syrup into the mashed berries. If your prefer a sweeter drink add an additional 1-2 teaspoons of syrup to your drink.
Next, add gin and fill the glass with ice. Top drink off with about 3 oz of water and gently mix with a spoon. Garish with mint and enjoy!
Note: For a virgin cocktail, omit the gin
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