Today the Sunday Funday group is celebrating with a virtual birthday potluck for one of the group's organizers. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week it is Stacy's birthday and here's what we are all sharing...
- Bhagar Rice from The Mad Scientist’s Kitchen
- Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
- Burmese-style Bean Thread Noodle Salad from Food Lust People Love
- Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
- Eggless Gajar Halwa Cake /Carrot Halwa Cake from Sneha’s Recipe
- Four Cheese Ravioli Skillet from A Day in the Life on the Farm
- French Macarons from Amy’s Cooking Adventures
- Greek Feta Spread (Kopanisti) from Palatable Pastime
- Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
- Smoked Gouda Mac and Cheese from Making Miracles
- Tandoori Aloo Platter from Sizzling Tastebuds
Borage Sparklers, Both Boozy and Not
This is a cocktail delight straight out of the garden, a sparkling cocktail that features borage in a syrup and in the beautiful ice cubes. The weather has been atypically warm here on California's central coast. So my jasmine and borage blossoms are popping off...completely out of season. I thought it was the perfect birthday libation for Stacy's virtual feast. Happy birthday, Stacy!
Borage is an annual herb that boasts stunning star-shaped blue flowers. Both the flowers and young leaves taste like cucumber. In this sparkling borage cocktail, a homemade borage syrup is paired with other light herbal flavors. I prefer herbal gins and used one from Venus Spirits in Santa Cruz for this libation. Make the syrup ahead of time for an easy cocktail hour.
- 1 cup water
- 1 cup organic granulated sugar
- 1/2 cup borage (young leaves and flowers)
Borage Ice Cubes
- borage flowers
- 1-1/2 ounces gin
- 3/4 ounce Chartreuse
- 3/4 ounce borage syrup
- sparking water, as needed
- Also needed: ice, cocktail strainer
Place flowers in a silicone or other ice cube tray. Fill the hollows halfway up with water. Drop a borage flower on top. Let freeze for 30 minutes, then pour more water over the flower. Let freeze until set.
Put the sugar and water into a saucepan and simmer over medium heat till the sugar is completely dissolved. Add blossom to the syrup and let cool. Reserve the syrup till you’re ready to make the sparklers.
Place ice in a cocktail shaker. Pour in all ingredients and shake for 15 seconds. Strain into a serving glass. Garnish with borage ice cubes.
Place borage ice cubes in a glass. Fill 3/4 of the way with sparkling water. Add borage syrup to taste. Serve immediately. Cheers!
Well, that's a wrap on our virtual birthday party. We'll be back next week with a National Hot Chocolate Day theme. I'm hosting. Stay tuned!