Page 17
Focus Spring 2017
Directions
1/
Slice the mini watermelon in
half, using a spoon to scrape all of the
fruit from the centre of the melon. Place
in a large blender.
2/
Add the lemon juice, strawber-
ries, sugar, and ice to the blender. Blend
until pureed.
3/
Pour lemonade straight from
your blender, or pour into a pitcher. For
an extra fun way to serve this drink, pour
it into the two empty halves of the wa-
termelon, add a skewered strawberry and
lemon for garnish, then slurp your
lemonade from a straw!
What can be better on a lovely Spring Day than enjoying a long cool Cocktail.
The Focus has chosen some good ones for you to try !
In the Spring Time
Apple & Vodka Crush
Method
Muddle 6 blueberries in a
mixing glass, then fill with ice
and add the other ingredients.
Stir, then strain into a tall
glass fled with ice. Garnish
with the blueberries, apple
and mint and serve.
Ingredients
•
blueberries 9
•
pear purée 25ml
•
fresh apple juice 150ml
or lime juice 10ml
•
ground pepper a pinch
•
Vodka 50ml
•
apple a few slices
•
mint a sprig
Ingredients
•
rosé wine 100ml
•
rose petal cognac 25ml (you’ll
need a handful of fresh rose
petals)
•
Cocchi Americano Rosa 15ml
•
sugar syrup 5ml
•
Miclo Framboise (or other
raspberry eau de vie) 2.5ml
•
raspberries or mint or dried
rose petals to serve
Watermelon Picnic Punch
Toast to Spring with
refreshing watermelon-
strawberry lemonade, served
up in a watermelon!
Ingredients
1 mini seedless watermelon
8 oz lemon juice
2 cups frozen strawberries
3/4 cup sugar
2 cups ice
Method
Step 1
Make the rose petal cognac by steeping a
few fragrant rose petals in a bowl or large
jar with a bottle of VS cognac for an hour
or so, checking occasionally for flavour.
Step 2
Once the cognac is ready, remove the
rose petals and pour all of the ingredients
into a large wine glass, fill with crushed
ice and stir to mix well. Add more ice and
garnish with some raspberries, petals and
a sprig of mint.
Apple & Vodka
Spring Crush
Watermelon
Picnic Punch
Cognac with Rosé