The Lifestyle Magazine of The Eastern Shore
Ingredients
8 cups boiling water
8 bags tulsi (holy basil) tea, or ⅓ cup loose dried tulsi
4 thin (about ⅛ in.) slices fresh ginger
12 cardamom pods
2 cinnamon sticks
3 whole star-anise pods
1 lemon, thinly sliced
Honey, to taste
Instructions
Pour boiling water over the tea bags in a slow cooker. Add the ginger,
Photo by Jill Jasuta
Ingredients½ cup roasted pecans1 Tbsp brown sugar3 cups bourbon1 cherry1 orange slice3 dashes of bitters¼ oz simple syrup2 oz pecan infusion bourbon
InstructionsSprinkle pecans with brown sugar and roast for 8-10 minutes. Soak pecans in your chosen bourbon for 3-4 days.
In a rocks glass, muddle cherry and orange with bitters and simple syrup.
Ingredients
2 oz Pineapple Turmeric Element [Shrub]
6-7 oz coconut water
1 lime, fresh squeezed
A few mint or basil leaves
Instructions
Combine Pineapple Turmeric Element [Shrub] and coconut water in a glass. Add fresh squeezed lime juice and ice and stir. Finish by adding your preference of a few mint or basil leaves. Stir again and enjoy.
Ingredients
1 lime, cut in wedges
20 fresh mint leaves
⅔ cups soda water
Crushed ice
1 sprig of mint
Instructions
Squeeze some of the juices from the lime wedges in a glass, then drop those and mint leaves in in the same glass. Muddle together, releasing most of the juices from the limes. Add crushed ice and mix. Top with soda water. Decorate with a straw and a sprig of mint and serve immediately.