Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Bay Berry Lemonade

This is a refreshing, fresh, summer cocktail that brings out the smooth flavor of Maker’s Mark, and sweet locally grown Bay area strawberries.

Glassware: Highball glass

  • 1 1/2 muddled strawberries
  • 2 oz Markers Mark
  • 1 oz Peach Schnapps
  • 1 oz lemon juice
  • 1 oz simple syrup

Start by making your simple syrup with 1 cup sugar and 1 cup water. Bring to a boil, then pour in a container to chill in refrigerator (i do this the day before). When creating the drink, I first muddle the 1 and 1/2 strawberries with a muddler in a shaker. Then I add 2 oz of Makers Mark, 1 oz of Peach Schnapps, 1 oz lemon juice, and 1 oz simple syrup to the shaker, then add ice in the shaker, and shake up for 15-20 seconds. Pour into a high ball glass

Garnish: Strawberry, orange, lime, lemon, pineapple chunk, and fresh cherry. I slice a strawberry in half and leave the top leaves and stem attached, then slice a small slit into the bottom of the strawberry half. One slice of orange, with a slit in the middle. One lime and lemon wedge with a slit in the middle. One pineapple chunk with a slit in bottom. Place all of these on the side of the glass where it is. Place one fresh cherry on the top of the glass.

Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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