Garden Party

PepsiCo Cocktail & Mocktail Recipes

Dancing Queen

3-4 oz. raspberrybubly™
1 & 1⁄4 oz. vodka
splash of pineapple juice

Mix all together and serve over ice.

Basil Twist

4 oz. limebubly®
1 oz. lemonade
1⁄2 oz. simple syrup
1⁄2 oz. fresh squeezed lime juice
2 fresh basil leaves
basil leaf, garnish
lime wheel, garnish

Muddle lemonade, simple syrup, lime juice, and basil in the bottom of a mixing tin. Strain into a highball glass with ice and top with limebubly®. Stir and garnish with additional basil leaves and a lime wheel.

Yass Queen

2 oz. raspberrybubly™
2 oz. lemonade
1 & 1/2 oz. raspberry flavored vodka
(or plain if raspberry is unavailable)

Serve over ice in a tall glass.

Diageo Cocktail & Mocktail Recipes

3-Way Cocktail Ice Cube Hack
Red, White & Berry Summer
Strawberry Mint Lemonade
Moscow Mule
Crown Vanilla Piña
Seedlip Non-alcoholic Option

Hill Country’s Queso

Ingredients:
1 can beer (Shiner of course!)
1 pinch cayenne
½ tsp ground cumin
2 lbs Velveeta
2 each 8 oz can Ro-Tel tomato
3 each jalapeno pepper minced
1/2 each Spanish onion, diced
60g unsalted butter
Handful of cilantro (depending on preference), chopped

Instructions:
Melt butter, and add onions and jalapenos
Cook until tender, about 4-5 minutes
Add cumin and cayenne and toast for about 1 minute
Over medium heat, add beer, tomatoes, Velveeta, and cook, stirring until all ingredients are fully incorporated and mixture is smooth
Bring off heat and add cilantro.
Serve with tortilla chips, Fritos or a spoon.

Daytime Chill Time Bev For a Global Reboot

(Makes 1 Bev)

Ingredients
1 Heaping Tablespoon Raspberry CALM
1-2 Dropperful Kava
1 serving CBD or CBD Honey
8 oz Kombucha

Instructions
Shake or stir ½ of the kombucha with the CALM until it fizzes, then subsides.
Add the rest of the kombucha.
Add the Kava and stir in the CBD or CBD honey.
Sip and chill the f@*k out

Smash the Patriarchy Cocktail

Ingredients:
1.5 ounces Reposado Tequila
.5 ounce Ancho Reyes Verde Chile Liqueur
1 ounce honey syrup*
1/2 of a lemon, cut into wedges
4 sage leaves, plus one more for garnish

Instructions:
In a cocktail shaker, gently muddle the lemon wedges, sage, and honey syrup. Measure in the tequila and chile liqueur, fill with ice, and shake until chilled, about 20 seconds. Strain over cracked ice in a rocks glass, and garnish with a sage leaf.

Butter & Scotch is also offering this in a cocktail kit, which can be preordered here for pickup or delivery.

Coleslaw (Feeds 8 to 12)

The Veggies
1 cabbage (2 ½ to 3 pounds)
2 or 3 carrots, peeled and shredded

The Dressing
2 cups mayonnaise
1 cup cider vinegar
1 tbsp minced garlic
1 tbsp brown sugar
¼ large onion, grated
1 tbsp kosher salt
1 tbsp black pepper
1 tsp celery seed

Directions
Cut the cabbage in quarters through the stem end. Cut out the core and slice each quarter across the grain into ¼ inch slices. Then cut crosswise across the slices in 3 or 4 places to give you strips about ¼ inch wide by 2 inches long. You’ll need about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot.

Dressing
Throw all of the dressing ingredients together in a bowl and mix well. If the cabbage is young, fold the dressing into it just before serving; if it’s older, you can add it and hold the salad for several hours in the fridge.

Dinosaur Bar-B-Que is open Monday-Wednesday (4-9 p.m.) and Thursday-Sunday (12-9 p.m.) for take out and delivery. Order directly through this link.

Marinated Cabbage, Calabrian Chili Vinaigrette, Caraway and Basil

(serves 4-8)

Ingredients
Savoy Cabbage, cut 1” squares 1 head
cabbage brine 2 qts
Fresno chilies 5 pieces
Garlic 5 cloves

Cabbage Brine
warm water 6 qts
sugar 8 oz
salt 12 oz

Instructions
Cut the savoy cabbage in 1” squares, removing the core, put to the side. To make cabbage brine, add the salt and sugar to water and whisk until dissolved, put garlic and chilies (remove the stem) in a food processor, once coarsely pureed add to the water, sugar, salt solution. Let mixture cool and then pour over cabbage, Place parchment paper over cabbage and weigh down the cabbage so it remains underwater.

Leave outside for 5 days. Depending on the temperature of the room it could take a day or 2 longer.

Once fermented, change container and store in the refrigerator.

Recipe:
Calabrian Chili Vinaigrette

Ingredients
1 T Crushed Calabrian chilies, tutto calabria brand
1 orange, zest and juice
1 T red wine vinegar
Salt to taste
Olive oil to taste

Instructions
Mince chilies and orange zest, add juice and red wine vinegar and olive oil to finish.

To finish the dish, dress the marinated cabbage with orange juice (1/2- 1 whole oranges) and olive oil, place in a bowl, add 1t of calabrian chili vinaigrette, ½ t ground caraway seed, basil and thinly sliced scallions. Serve at room temperature.

Bok Choy Potstickers

Ingredients
4 tsp minced candied ginger
4 TBSP chopped, hydrated shiitake mushrooms
1 cup sliced, blanched bok choy-all water squeezed out
1 TBSP sambal

Instructions
Using white, round wrappers, fold the dumplings over like a blanket, leaving sides open. Steam in a pan with water and oil, fold side down. Cover to cook. Water will evaporate and leave crispy dumplings.

Curry Maple Party Nuts

Ingredients
1 cup raw marcona almonds
1 cup raw cashews
1 cup walnuts
3 tablespoons black sesame seeds
1⁄3 cup maple syrup
3 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon curry powder
2 teaspoon kosher salt

Directions
Preheat oven to 350 degrees. In a bowl, toss marcona almonds, cashews, walnuts and sesame seeds with maple syrup, olive oil, sesame oil, curry powder and kosher salt. Transfer the nuts evenly into an enamel cast iron skillet and roast for 20 minutes. Immediately transfer to a baking sheet to cool completely. Serve in a party bowl and celebrate!

For info on future delivery and pick-ups, follow @woldykusina on Instagram.