There’s nothing like a light and refreshing spring cocktail to kick off wedding season! Shindigs Catering has mastered this art of coming up with fresh combinations on our old favorites for many of our brides. Today they share their take on the classic gin and juice, cheers!
Mix Gin, Jack Rudy’s, lime juice and strawberry puree and shake with around 1 cup of crushed ice in martini shaker for at least 15 seconds. Pour over ice cube in stemless wine glass and garnish with a cucumber slice.
FOR STRAWBERRY-LEMON VERBENA TONIC:
Combine all ingredients in small sauce pan and bring up to a boil. Turn off eye, cover and let sit until cool. Remove lemon verbena leaves and puree in blender until smooth. Strain through chinois (fine mesh sieve) and store in airtight container for up to 10 days+
– Mac Russell (owner)
Visit Shindigs Catering to get more information about having them cater your next event. Like them on Facebook and follow them on Twitter for up-to-date information on their food truck location – it’s an office favorite!