Ruby Smash Recipes

Steps:

• In a saucepan, heat 2 cups water, the strawberries, sugar and basil over medium heat. Cook until the liquid reduces by half and the sugar dissolves.
• Pour in a blender and puree until smooth. Refrigerate until cool.
• Add the bourbon to the puree, then pour the mixture over ice to serve.

Steps:

• Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.
• Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.

Steps:

• Fill martini shaker to the top with ice. Mix all ingredients together in shaker. Serve chilled and up in a martini glass.
• Pour boiling water over sugar. Mash up blueberries until all the juice is extracted. Pour warm sugar syrup over mashed berries. Chill.

Steps:

• Add strawberries and rum to a blender and puree until smooth. Distribute evenly between 2 tall glasses.
• Rinse the blender. Put the remaining ingredients in the blender along with 4 ounces (1/2 cup) of cold water. Blend at high speed until smooth.
• Very slowly pour the contents of the blender over the strawberry mixture in the glasses. If you like, garnish each glass with a pineapple wedge.
• Enjoy!

Steps:

• For the sriracha ranch: In a medium mixing bowl, combine the mayonnaise, buttermilk, sour cream, sriracha, sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper and paprika. Whisk until well combined and creamy in texture.
• For the green vegetable succotash: In a medium pot, bring 4 to 5 inches of water and 1 tablespoon of the salt to a boil over medium-high heat. Add the edamame, peas, asparagus, fava and green beans to the salted boiling water and blanch for 2 minutes. Drain and immediately plunge into a large bowl of ice water to shock (this locks in the bright green color). Drain once more and allow to dry.
• In a large saute pan over medium-high heat, add the olive oil, red peppers, shallots and garlic. Saute until the shallots are translucent, 3 to 4 minutes. Then add the blanched vegetables. Season with the remaining 1 teaspoon salt and the black pepper and saute until heated through, 5 to 6 minutes. Finish with the butter and toss together until the butter has melted.
• For the succotash smash: Put the green vegetable succotash in a large glass mixing bowl and use a potato masher to mash the succotash.
• In a separate medium mixing bowl, crack the eggs, sprinkle with the salt and black pepper and whisk together. Add the baking powder and continue to whisk. Add the breadcrumbs, cheese and flour and mix until all the ingredients are incorporated evenly. Add this mixture to the mashed succotash. Form into 3-inch patties, about 3/4-inch thick.
• To cook, set a large nonstick skillet over medium-heat. Coat with a light layer of oil and, working in batches, cook 4 to 5 patties at a time. Cook until lightly golden and crisp around the edges, 3 to 4 minutes on the first side. Turn and cook for 2 to 3 minutes on the second side. Drain on paper towels. Serve with the sriracha ranch dressing and a sprinkle of fresh dill.