Earth Eats: Real Food, Green Living

Cool Down With Two Refreshing Summer Cocktails

Today on Earth Eats: two cocktails that utilize fresh herbs from the garden, and a look at a fast-growing hobby among do-it-yourself’ers – home brewing.

A few weeks ago, we made three non-alcoholic summer beverages that would please kids just as much as parents, but today, adults only!

Two cocktails that utilize fresh herbs from the garden, and a look at a fast-growing hobby among do-it-yourself’ers – home brewing.

Homebrewing And History

UpCup trophy

Photo: Josephine McRobbie / WFIU

The names of previous winners of the UpCup, a homebrew competition, are engraved on a beer keg.

People of different cultures have been making their own batches of beer for over ten thousand years, starting in early Neolithic times. Josephine McRobbie went to the UpCup, a homebrewing competition at Upland Brewing Company in Bloomington to learn more.

Listen: Home Brewers Compete For Hopped Glory In Upland Brewery’s UpCup

More from Earth Eats:

Recipe: Verbena Martini

annie corrigan tasting a summer drink

Photo: Andrew Olanoff (for WFIU)

This verbena martini has a good balance. It’s a little bit sweet, a little bit acidic from the Vermouth and you taste the verbena but it’s not overpowering.

Vebena Martini

Ingredients

  • 2-3 nice size springs verbena (about 8-10 leaves in total)
  • 1 shot chilled vodka, store the bottle in the freezer
  • 1 shot Galliano
  • splash Vermouth
  • 2-3 drops Orange Bitters

Cooking Directions

  1. Muddle verbena in a cocktail shaker with 4-5 ice cubes.
  2. To the verbena, add vodka, Galliano, vermouth and orange bitters.
  3. Shake and serve garnished with a verbena sprig and a thin slice of lemon.

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Frozen Mint Julep

mint julep

Photo: Andrew Olanoff (for WFIU)

You think about having mint juleps around race time, but as it gets hotter in the summertime, we’re doing frozen mint juleps today.

Frozen Mint Julep

Ingredients

  • 1 lime
  • 2-2 1/2 cups loosely packed mint leaves
  • 1/3 cup simple syrup
  • 1/3 cup bourbon

Cooking Directions

  1. Remove the stems from the mint. Add the leaves to a blender.
  2. To the mint leaves, add to equal parts simple syrup and bourbon.
  3. Squeeze the juice of one lime into the blender. Slice off a bit of lime zest and add that to the blender as well.
  4. Fill blender halfway with ice, and blend!

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Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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