My Dirty Kitchen

About this site

Making things in my dirty kitchen. A blog by Aldo Parise.

Apple Of My Eye

This twist on a mojito is crazy fresh. For a bit of a darker feel replace the vodka with Calvados.

1-2 tsp sugar

1 wedge of apple (skin off, green preferable)

1 oz tequila

1/2 oz vodka (Absolut Orient Apple, if you have any)

1 oz lemon-lime soda

Muddle sugar and apple, in an old fashioned or rocks glass, till it is completely emulsified. Add some crushed ice, tequila, vodka and soda.

Spiked Pink Lemonade
2 cups fresh lemon juice (about 12 lemons)
1 1/4 cups water
1 375 ml bottle of Moscato d’Asti
1/2 bag frozen fruit
When your are making lemonade, you need to juice your lemons. Concentrate just won’t do. Make a simple syrup by mixing the water and sugar. Add the syrup to the lemon juice and top it up with about 4 cups water. Add the Moscato. Mix it all together and taste to make sure you have the right balance of tart and sweetness. Chill in the fridge and when you are ready to serve, drop in the frozen fruit. This will add another depth of flavour and avoid watering down your precious lemonade.
Published in April issue of Quench Magazine. High-res

Spiked Pink Lemonade

2 cups fresh lemon juice (about 12 lemons)

1 1/4 cups water

1 375 ml bottle of Moscato d’Asti

1/2 bag frozen fruit

When your are making lemonade, you need to juice your lemons. Concentrate just won’t do. Make a simple syrup by mixing the water and sugar. Add the syrup to the lemon juice and top it up with about 4 cups water. Add the Moscato. Mix it all together and taste to make sure you have the right balance of tart and sweetness. Chill in the fridge and when you are ready to serve, drop in the frozen fruit. This will add another depth of flavour and avoid watering down your precious lemonade.

Published in April issue of Quench Magazine.

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