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