Weekend Book Bite!
"During the Renaissance, when gardens were planted in great numbers, it was only natural that garden imagery permeated the pages of manuscripts and printed books." (pg. 9)
More on the delights of the garden as well as sneak peeks at some particularly juicy details of some of the illuminations.
Espresso in Rome (by Mark Bridge)
Santucci Scoppa - Fly Rome
Album: New TraditionPlayed 99 times.
Days of thunder above Lake Garda (by B℮n)
DBridge - Detuned Heart
Valkyrja (by baldvinh)
Delicious Monster (by Haarnaald)
Dissociative (by Jessica Joy Photography)
You will need a muddler and a cocktail shaker for this recipe.
Make the simple syrup at least a half hour before you plan to serve the drinks so that it is cold.
for the simple syrup:
for the cocktails:
Make the simple syrup: Boil the sugar and water in a small saucepan until the sugar dissolves. Place in a small container and refrigerate until cold.
Make the cocktail:
Have two cocktail glasses ready with ice cubes in them.
Slice the lime in half. Cut one half into quarters. Use the other half to make slices for the finished cocktail.
In a cocktail shaker, add the lime quarters and the basil. Using the muddler, press the limes and basil until the limes give up their juice. Use a slight rotating motion as you press. You don’t want to overdo it - just press until the juice is released.
Add 1 cup of ice cubes to the shaker. Add the tequila, Cointreau, simple syrup and club soda. Place the top on the shaker and shake gently for a few seconds. Pour into the glasses and garnish with lime slices.