Soju Lemongrass Pomegranate Cocktail Recipe By Tasty

SOJU LEMONGRASS POMEGRANATE COCKTAIL RECIPE BY TASTY

Steps:

• Make the lemongrass simple syrup: In a small saucepan over medium heat, combine the cold water, sugar, and lemongrass stalks. Bring to a simmer and cook until the sugar is dissolved, 5-7 minutes. Remove the pot from the heat and let the syrup cool completely. Transfer to an airtight container and refrigerate for at least 6 hours, or overnight, to let the lemongrass infuse the syrup. After infusing, remove the lemongrass stalks and discard.
• To make the cocktail, combine the soju, pomegranate juice, lime juice, and lemongrass simple syrup in a 3-quart pitcher. Stir well to combine.
• Add the ice to the pitcher just before serving. Stir well.
• Pour the cocktail into glasses filled with more ice and serve.
• Enjoy!

SPICY SMOKEY POTION RECIPE BY TASTY

Steps:

• Make the sage simple syrup: In a small saucepan over medium heat, combine the sugar, water, and sage leaves. Bring to a simmer and cook, stirring frequently, for 3-5 minutes, until the sugar is dissolved. Remove the pot from the heat and let cool for about 10 minutes.
• Add the ice to a cocktail shaker. Pour in the pomegranate juice, mezcal, simple syrup, and lime juice. Shake well.
• Add the dry ice to a lowball glass and pour the cocktail over the top.
• Garnish with a cinnamon stick and fresh sage leaf.
• Enjoy!

WARM SPICED CALVADOS COCKTAIL RECIPE BY TASTY

Steps:

• Using a vegetable peeler, peel the skins from the clementines, making sure not to include any of the white pith. Set the peels aside. Cut each clementine in half crosswise and juice.
• In a medium pot over medium-low heat, combine the clementine peels and juice, calvados, apple juice, brown sugar, cardamom pods, cinnamon sticks, star anise pods, and cloves. Simmer for 20-25 minutes, without letting the mixture come to a boil. Remove the pot from the heat.
• Ladle the cocktail into mugs and serve warm.
• Enjoy!

BLACKBERRY WHISKEY LEMONADE RECIPE BY TASTY

Steps:

• In a medium pot, combine the blackberries, sugar and water. Bring to a boil, then reduce the heat to medium and cook for 1-2 minutes, until the berries break down. Remove from the heat.
• Strain the syrup through a fine-mesh sieve to remove the pulp and seeds. Set aside to cool.
• In a large pitcher, combine the lemon juice, blackberry simple syrup, and whiskey. Chill until ready to serve.
• Before serving, add the club soda and stir to combine.
• Serve over ice, garnished with a few blackberries and a slice of lemon.
• Enjoy!

CHAI-SPICED SANGRIA RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, warm the water and apple cider until just simmering. Add the chai tea bags and let steep for 15 minutes, then remove the bags and discard. Let the chai cider cool completely.
• Add the Stella Rosa® Golden Honey Peach Wine and Stella Rosa® Honey Peach Brandy to a large pitcher. Stir in the chai cider and lemon juice, then add the pears, apples, peach, and cinnamon sticks. Refrigerate for at least 1 hour, or up to overnight.
• Serve the sangria, garnished with cinnamon sticks.
• Enjoy!