Winter Solstice Cosmopolitan

Ingredients

• 2 1/4 oz (large side of the jigger) Picker's blood orange vodka
• 1/2 oz ginger liqueur (Domaine de Canton)
• 1/2 oz pomegranate liqueur (Pama)
• 1 oz cranberry juice
• 1/2 oz fresh lime juice
• lime slice, pomegranate & cranberries for garnish

Preparation

• In a shaker with several ice cubes, add vodka, liqueurs, juices and shake well.
• Strain into a martini glass or other glass of your choosing.
• Garnish with all or one of the following: lime slice, pomegranate seeds and fresh cranberries.

Comments

• Blood orange, ginger, pomegranate and cranberries are all flavors that I look forward to in the winter. This is a great way to combine the best of the season and enjoy the extra darkness!
• This cocktail can be tweaked easily by switching out some ingredients for your favorites. 
• Once you can get your hands on those fresh blood oranges later this winter, squeeze some of those to switch with the lime juice!
• Try making a ginger syrup to use in place of the ginger liqueur or use pomegranate juice instead of the liqueur.
• Regardless of your variation, we will be serving these daylight or dark by the fireplace here at the Mill. Cheers!    

Old Fashioned, Evins Mill

Ingredients

• 1 small orange slice
• 1 Bordeaux cherry
• 1 teaspoon maple syrup
• dash Angostura bitters
• dash orange bitters
• 1 1/2 oz Knob Creek- 9 year
•  ice
• club soda
• 1 lemon peel garnish

Preparation

• In a 10 ounce rocks glass, muddle the orange, cherry, maple syrup, and both bitters until combined well.
• Add knob creek, ice, and top with club soda.
• Break/twist lemon peel over drink and use to garnish

Comments

• A new, old favorite at the Mill!
• Try different flavors of bitters, sweeteners, and Bourbon to come up with Old Fashioned you!
• These are great in the crisp air on the porch or by the crackling fireplace.

Grilled Summer Vegetable Salad

Ingredients

• 1qt grilled vegetables, cut into bite size pieces (asparagus, squash, zucchini, peppers, onion, okra, corn, etc.)
• 1 lemon, juiced
• 1 handful fresh basil leaves
• 1T honey
• 1/2 fresh tomato
• 1T extra virgin olive oil
• salt and pepper to taste

Preparation

• Grill, cool, and chop fresh veggies of your choosing and place in serving bowl. Bite size pieces are best.
• Place lemon, basil, honey, tomato, olive oil, salt and pepper into blender or food processor.
• Puree until smooth.
• Add to veggies and toss well to incorporate.
• Serve at room temperature or slightly warm.

Comments

• Take care not to over cook the veggies. Looking for the grilled flavor but not cooked all the way through.
• Home grown tomato will be best in the dressing if possible.
• Serve with your next cookout! There seems to always be a little heat left on the grill to throw a few veggies on after the steaks have cooked. 
• Quick and easy, but a great way to enjoy all those summer veggies. Thanks to Chef Jesse for sharing! 

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