End of the Rainbow

Posted by Edible Santa Fe | Aug 17, 2017 | Recipes |

2 ounce Santa Fe Spirits’ Silver Coyote 1 ounce green syrup – see recipe below Club soda In a Collins glass filled with ice, add Silver Coyote and green syrup. Top with soda and garnish with cucumber and lemon twist. Green Syrup 2 cups water 1 1/2 cups sugar 2 English cucumbers, diced 18-24 sprigs of mint, leaves removed from stalk Bring water and sugar to a boil to make simple syrup. Remove from heat and stir until sugar has completely dissolved and liquid has cooled off. Add cucumbers and mint leaves. Let steep for 2 hours and strain...

Bourbon & Peach Sweet Tea Popsicles

Posted by Edible Santa Fe | Aug 3, 2017 | Late Summer 2017, Recipes |

Ingredients 4 black or rooibus tea bags (we used 4 teaspoon of Old Barrel Tea Company’s Mountain Sunrise) 1/2–1 cup bourbon (to taste: how strong do your want your popsicles?) 4 – 6 tablespoons simple syrup (see directions) juice of 1 fresh lemon 1 – 2 fresh peaches, thinly sliced Directions Makes 10 popsicles Wash and slice one medium to large peach. Add 1-3 slices to each popsicle mold. Boil 2 cups of water in a medium saucepan. Turn off the flame and add the tea bags; let sit for 10 minutes. Discard tea bags, add 2 additional cups...

Pineapple Basil Mojito

Posted by Edible Santa Fe | Jul 14, 2017 | Drink, Recipes |

photo and recipe by Joshua Hinte If there’s one thing we’re craving this summer, it’s refreshing cocktails and this Pineapple Basil Mojito is the perfect summer drink. The simple twist of replacing mint with basil and adding pineapple juice help elevate this cocktail to a fresh and herbal summer cocktail. Pineapple Basil Mojito 2 ounces white rum 1 ounce pineapple juice .75 ounce simple syrup .5 ounce lime juice 5 – 6 basil leaves (plus more for garnish) club soda Place rum, pineapple juice, simple syrup, lime juice, and basil into a cocktail shaker with ice and shake vigorously....

Apricot & Piñon Mole

Posted by Edible Santa Fe | Jul 9, 2017 | Early Summer 2017, Eat, Recipes |

Recipe by Enrique Guerrero, Bang Bite • photo by Stephanie Cameron Hot chiles and rich chocolate make this authentic mole sauce perfect for grilled meats. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Makes 5–6 cups 2 dried ancho chiles, stemmed and seeded 2 dried pasilla chiles (also known as chiles negros), stemmed and seeded 2 dried cascabel chiles, stemmed and seeded 2 dried chipotle chiles, stemmed and seeded 2 dried New Mexico native chiles (such as Jemez Pueblo, Velarde, or Chimayó), stemmed and seeded 2 large tomatoes, halved 1 1/2 cups hot...

4th of July Cooler

Posted by Edible Santa Fe | Jul 2, 2017 | Drink, Recipes |

The 4th of July is the time to celebrate America’s birthday. And what better way to celebrate than with Red, White, and Booze. This “4th of July Cooler” is a great way to celebrate this holiday. The hibiscus vodka pairs well with the strawberry tincture, while the lemon and club soda make for a refreshing cocktail. Enjoy it this July or all summer long. 4th of July Cooler recipe courtesy of Santa Fe Spirits Ingredients: 5 oz. hibiscus vodka 5 oz. strawberry tincture 5 oz. clarified lemon juice syrup Club Soda Raspberries / Blueberries In a collins glass, add vodka,...

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Pecan Upside Down Cake

Author: Edible Santa Fe

End of the Rainbow

Bourbon & Peach Sweet Tea Popsicles

Pineapple Basil Mojito

Apricot & Piñon Mole

4th of July Cooler

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