BEST THINGS FOR SUMMER DRINKS

Cool, astringent, and ever so slightly sweet, peppermint plays up the luscious flavors of fruit, rose brings a floral hint to a fruit salad.

In the summer we want our cocktails or mocktails to be nice and refreshing. One of the best ways to perk up a cocktail for a hot day is to add fresh herbs, mild spices and flowers.

Use herbs and botanicals either by themselves or as a mixer to flavor your cocktails for low-calorie alcoholic drinks that are full of delicious flavor and aroma.

Mix up a summer drink loaded with depth and flavor—not calories—from all-natural flavoring that comes in easy to use healthy versions of ordinary salts and sugars..

Here are a couple of ideas –

· Mint Julep: The ultimate mint cocktail. Bourbon, eSutras Organics Mint sugar, fresh mint leaves, and crushed ice.

· Ingredients: 1 teaspoon eSutras Mint sugar, 2 oz. Bourbon whiskey, 2 teaspoons Water, 4 Mint leaves

· Preparation: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

· Served: On the rocks; poured over ice

· Standard garnish: Mint sprig

· Drinkware: Highball glass

The Cuke: Gin or vodka, mint, cucumber, lime, eSutras Tropical sugar, club soda.

Ingredients: 6 limes, rinsed, 1 cup packed mint leaves, no stems, plus 6 sprigs for garnish, 3 unwaxed cucumbers, ½ cup eSutras Tropical sugar , 2 cups vodka or gin, preferably Hendrick's gin, Sparkling water.

1. Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add , eSutras Tropical sugar. Muddle ingredients. Add vodka or gin. Place in refrigerator to steep 30 minutes or longer.

2. Peel remaining cucumber and cut lengthwise into 6 spears.

3. Fill 6 highball or other large glasses with ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.

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