1 Watermelon Wedge, seeds removed
4 Mint leaves
1 Shot Honeysuckle Vodka
1 Shot St. Germaine
Directions:
Add watermelon and mint to a cocktail shaker. Muddle. Add 1 shot of Honeysuckle Vodka and 1 shot of St. Germaine. Add ice and shake.
Pour mixture through shaker strainer into martini glass. Garnish with watermelon and mint leaf.
2 Sticks Butter, room temp
2 1/2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Brown Sugar, packed
1 Cup Sugar
4 Eggs
1 Tsp Vanilla
1 Cup Sour Cream
2 Cups Fresh Blueberries
2 Tsp Grated Lemon Zest
Powdered Sugar
Directions:
Move rack to bottom shelf. Preheat oven 350.
Butter and flour a bundt pan.
In medium bowl, whisk together 2 1/2 cups flour, baking powder and salt.
In mixer bowl, beat butter, sugar and brown sugar. Add eggs, one at a time. Beat in vanilla. Reduce speed to low and add flour batches in 3 batches alternating with sour cream and ending with flour.
In a small bowl, add 1 Tsp flour and 2 Tbsp lemon zest. Add the blueberries and carefully mix to coat.
Gently fold the coated blueberries and remainder of zest mixture into the batter.
Transfer batter into prepared pan. Smooth the top of the batter. Bake 60-70 minutes until cake tester comes out clean. Cool in pan for 20-30 minutes before turning out onto rack. Dust the top with powdered sugar.
3/4 Oz Simple Syrup
2 Oz Crown (or any whiskey or bourbon)
3/4 Oz St. Germaine
3 Lemon Wedges
4 Mint Leaves
Prosecco
Directions:
Put mint leaves and lemon wedges in cocktail shaker. Muddle well.
Add Simple Syrup, Crown, St. Germaine to shaker. Add ice and shake well.
Pour through shaker strainer into on the rocks glass. Top with Prosecco. Garnish with lemon wedge and mint leaf.
1 Strawberry, stem removed and quartered
4 Mint leaves
1 Shot Honeysuckle Vodka
1 Shot St. Germaine
Directions:
Add strawberry and mint to a cocktail shaker. Muddle. Add 1 shot of Honeysuckle Vodka and 1 shot of St. Germaine. Add ice and shake.
Pour mixture through shaker strainer into martini glass. Garnish with strawberry and mint leaf.
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