Cabbage Rosemary Cooler Mocktail Cabbage Rosemary Cooler Mocktail Cheers! This green goodness is inspired by St. Patrick’s Day and leftover produce; definitely worth trying. Juicing cabbage may seem odd, but it’s a great hydrating option after a night out. Packed with vitamins C and K, cabbage eases inflammation. Rosemary simple syrup adds a fresh, sweet touch, balancing the cabbage’s bitterness. Sparkling water, akin to champagne bubbles, is refreshing and hydrating. A pinch of Himalayan pink salt enhances flavors and adds good luck. This drink is a supercharger, boosting all flavors. While I’m no medical expert, personally, this concoction has worked wonders for me. Drink it regularly, and you may start glowing from within. This juice can be batched if using a cold-pressed juicer and will last for a couple of days in the refrigerator. If using other juicers, I recommend drinking it immediately, ideally on the same day. Cabbage Cooler Ingredients 1/2 head of green cabbage 1/4 oz rosemary simple syrup 1 medium knob of ginger 1 dash of Himalayan pink salt Top with S. Pellegrino Sparkling water Rosemary stirring sprig (it is a garnish and a stirring stick) Method For the Rosemary Simple Syrup Add equal parts of white granulated sugar and water to a saucepan. Bring the mixture to a boil and add the rosemary. Boil for about 5-7 minutes, then remove from heat. Let the rosemary cool and steep in the sugar water. Strain out the rosemary. Allow the syrup to cool before refrigerating. It’s best to use the syrup when cool in this drink. Store any unused syrup in the refrigerator. The shelf life for the rosemary simple syrup is about a week, if it lasts that long, being a multi-functional syrup and all. For the cabbage juice Use your juicer to juice fresh, clean, washed cabbage and ginger. Pour the juice into a wine glass. Add the rosemary syrup. Use a rosemary sprig garnish to stir. Top it off with sparkling water. Bar Chef Notes: If you don’t have a juicer you can blend in a blender and strain with a clothe milk bag, cheese cloth, or coffee filter. Glass: wine glass Garnish: fresh Rosemary sprig/stir stick Bar Chef Notes: Ice or chilling juice before serving, optional The first drink spilled and I had to make it again… Where to but the goods? Blonde Behind the Bucket I may receive compensation for eligible purchases. Thank you!
My Orange Juice Just look at it. Isn’t it beautiful. Up close and last looks before the gulp.. It’s light bright sweet slightly savory and energizing. Perfect for a cool early morning or midafternoon pick me up as the season changes. It’s autumnal colors certainly signaling fall is here and hinting Halloween is around the corner. No matter the season, drink happy. My Orange Juice 1 1/2 cups of baby carrots 1 medium knob of ginger 2 Granny Smith apples 1/2 naval orange Fresh ground black pepper, dried turmeric powder and manuka honey for the rim of the glass. Method Paint or roll your glass rim with PRI Manuka honey 10+. Set aside. Add dried turmeric powder and several turns of the fresh pepper from the grinder to a saucer. Mix together using your finger or a fork. Twist and roll the honey coated rim of the glass into the pepper turmeric mixture. Refrigerate while you juice. Wash fruit. Add all to a juicer. I use Omega. If you don’t have a juicer use a blending machine and strain with a cheese cloth or coffee filter. Add juice to the prepared glass and enjoy. Glass: bucket glass Garnish: black pepper and turmeric Where to buy? Blonde Behind the Bucket Storefront *** I may receive commissions from eligible purchases