Homemade Hard Lemonade

There's nothing better in the summer than a refreshing glass of lemonade. So why not spice it up? Some vodka and fresh herbs turn this classic drink into a modern, easy to make cocktail. Prep ahead of any BBQ or special occasion and refrigerate to let the flavors marinate overnight.

2 C freshly squeezed lemon juice (approx. 8 large lemons)

1 1/2 tbsp freshly minced basil or mint

1 1/2 C vodka (more or less based on taste)

2 C Simple Syrup divided

5 C water

Garnish: 

1 lemon sliced into pinwheels

mint or basil leaves

1. Make simple syrup first. Mix 1 C of granulated sugar and 1 C of warm water in a saucepan. Set to high heat. When the mixture comes to a boil remove from the burner and let cool. Consider making ahead of time to avoid waiting for the mixture to cool - must be room temperature before using.

2. Mince fresh basil or mint and set aside. (Best if you use a food processor to get very fine pieces.)

3. Juice lemons and pour liquid into a 10 cup or larger pitcher.

4. Add 1 C of simple syrup, minced basil or mint and 1 1/2 C vodka.

5. Top with 5 C of water and stir.

6. Put pitcher in the fridge overnight if there's time - I think it tastes better the next day! Or serve immediately over ice. Use the remaining simple syrup to add a little extra sweet if desired. Garnish each glass with a lemon pinwheel and a sprig of basil or mint!

Lemonade is subjective so feel free to play with the ratios. If you make this in a gallon pitcher you'll have some extra room for more vodka, water or simple syrup depending on your tastes.

TIP: Simple syrup is a great way to infuse flavors into the lemonade. To enhance the basil or mint flavors of this drink, boil some leaves in the simple syrup when cooking it. Let leaves sit in the mixture while cooling to fully infuse. Strain leaves out before adding simple syrup to the pitcher. Other alternate flavors that pair well with this drink are lavender or rosemary. For these boil both the stem and the leaves in the simple syrup and strain once the mixture is cool.

Basil Lemonade

Party Sized
To create a batch large enough for a party, use the below ingredient list. This fits in my 3 gallon drink dispenser pictured above.

9 C lemon juice (Approx 36 large lemons - definitely use a juicer!)

1 large bunch of fresh basil or mint

1 handle of vodka (I use ketel one)

6 C simple syrup divided

Water to fill 

Garnish:

Top with coarsely chopped mint or basil and lemon pinwheels

Follow above directions using approx 4 - 5 C simple syrup based on preference. Use rest on the side to taste. Have lemon pinwheels and extra mint or basil leaves on the side for garnish. Serve on a hot day and it will go fast!

Grilled Beer Can Chicken & Bourbon Butter Glaze

This is the first meal my boyfriend cooked for me when we started dating. I think he had me at first bite! The rub and the glaze are an amazing combination, totally worth all the effort it takes to make. Before attempting this one, head to your local Christmas Tree Shops or Target and grab a Beer Can Chicken stand that allows the chicken to stand up on the grill over the can.

Approx. 4 lb chicken

3 tsp rub (recipe below)

1 can of coke

Bourbon Glaze

Beer Can Chicken Stand

Rub Ingredients:

2 tsp smoke paprika

2 tsp kosher salt

1 tbsp sugar

1/2 tsp freshly ground pepper

1/2 tsp cumin

1 tsp garlic powder

1/2 tsp chile powder

1/2 tsp cayenne pepper

Bourbon Butter Glaze

6 oz butter (cut into small pieces)

1/4 C brown sugar

2 tbsp bourbon

1/2 lemon (juiced)

1 tsp kosher salt

1/2 tsp freshly ground pepper

1. Remove gizzards then wash and dry chicken. 

2. Combine ingredients for rub and mix well. 

3. Open coke and pour out 1/4 of the coke. (We use coke instead of beer because it adds great caramel flavor to the chicken, but beer works too!) Using a knife or can opener, cut off top of can carefully. Add 1 tbsp of the rub to the remaining coke in the can. Place can in the beer can chicken stand.

4. Place chicken on the stand, sliding the opening of the cavity over the can so its standing up. Rub entire chicken with rub and set aside. 

5. Pre-heat grill to medium high heat. 

6. In a small sauce pan, melt the butter for the glaze and then add the rest of the ingredients. Boil for two minutes stirring vigorously with a wisk. 

7. Cook chicken on the grill over direct heat one hour basting every 10-15 minutes with bourbon butter glaze. Wait until chicken reaches 175 degrees in the thigh. Remove from the grill and let sit 10 minutes. 

Bon Appetit!