Thai Tarragon Cooler

Thai Tarragon Cooler

6 to 8 tarragon leaves (from your backyard or windowsill herb garden)

1 inch sliced cucumber (from your garden or local farm)

Juice from one lime

1 tablespoon local honey (one idea is Halleluyah Honey from Carson Valley,

1 ounce of brewed Davidson's organic chamomile tea (from Sparks, Nev.)

Sparkling water

Muddle fresh tarragon with sliced cucumber in cocktail shaker. Add remaining ingredients (except soda water) and shake. Strain into tall glass. Add soda water then stir. Garnish with spear of cucumber and fresh tarragon sprig.

Strawberry Caipiroska

Strawberry Caipiroska

1.5 ounces Van Gogh Vodka

1 ounce raw sugar

3 to 4 fresh strawberries (from your strawberry patch this summer)

1 whole lime, quartered

Muddle lime in cocktail shaker. Add strawberries. Finish muddling. Add remaining ingredients with ice. Shake to mix. Double strain over ice in rocks glass. Garnish with fresh whole strawberry.

Café de Thai

 

Thai Thyme Blackberry Margarita

1.5 ounces Corazon tequila

1 ounce Cointreau

1 ounce fresh lime juice

.25 ounce local honey (one idea is Halleluyah Honey from Carson Valley

8 blackberries from your favorite farmers' market in the summer (one idea is the South Reno Sunday morning farmers' market)

4 to 6 sprigs of thyme (fresh from your backyard)

Muddle blackberries and fresh thyme in shaker. Add remaining ingredients with ice. Shake vigorously. Double strain over an ice-filled rocks glass rimmed with kosher salt. Garnish with two blackberries skewered with thyme sprig.