Rose Lemonade & Gin Cocktail

These yummy gin cocktails are the perfect addition to any Sunday brunch. We wondered for a slight moment if Easter was a drinking holiday, and quickly settled on “duh,” so these made an appearance on our Easter Sunday brunch table. Check out the full brunch menu here!

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You’ll need:

1/2 oz lemon juice

2 oz rose lemonade

2 oz gin

Mint to garnish

 

To make the cocktails:

Combine the lemon juice, lemonade and gin in a shaker with ice. Shake and strain into a champagne glass. Top with ice and garnish with mint.

Gin-Cocktail

Happy sipping!

Liz

Hungry Texans

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tabouleh


tabouleh_1

I love tabouleh. So much in fact that I often find myself scooping heaps of it from the Whole Foods salad bar and eating it for breakfast (they do a terrific and terribly convenient version of the traditional mezze). Yesterday was my first attempt to make it myself, and although a tabouleh purist might roll her eyes at my creative liberties (no tomatoes, no onion, no cucumbers) it’s the perfect, refreshing delight for my palette.

All you need is:

1/2 cup bulgar

1/3 cup lemon juice

1/3 cup olive oil

two bunches of parsley

a dozen mint leaves

salt to taste, I used ~2 tsp

This was also my first time cooking with bulgar and I use “cooking” loosely because all you really do is rehydrate it. Start by rinsing your bulgar in a fine, mesh strainer. Transfer to a large bowl and pour in half of your lemon juice. Let it sit for 30-40 minutes or until the bulgar starts to fluff and get more tender.

lemon juice + bulgar_1

While your bulgar’s soaking and absorbing your lemon juice, in the bowl of a food processor place parsley & mint. Pulse to mince. Then, combine olive oil with with other half of your lemon juice and slowly pour into your parsley/mint mixture.

Parsley + Mint_1

lemon + greens_1

Once your bulgar is adequately soaked, pour in your green mixture and stir to combine.

green + bulgar

There you go! Super simple tabouleh – no heat required. This is also a great make ahead dish, I had some for lunch today and I think it improves with age as the flavors have longer to gel.

A refreshing addition to any summer plate or breakfast of champions,

Julia