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Lynsey Lou's

Enjoying Life One Bite at a Time!

10 Ingredients or less

Homemade Orange Italian Cream Soda

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It’s undeniable, both kids and adults alike thoroughly enjoy sipping on fun beverages.  Especially when sitting poolside.  Although it seems like the kiddos get left out of the fun a lot of the time because most of those fun drinks with the little umbrellas contain some giggle juice.  And they honestly don’t understand why in the world they can’t have a sip of that fun, colorful drink with the mini umbrella and cherries.

And, I honestly don’t blame them.  Why can’t they get one of those drinks that’s packed with all their favorites; fruit, cherries, whipped cream and a fun, paper umbrella?

Well, they can.  Cream sodas are a favorite of all; it doesn’t matter if you’re 5 or 95, everyone likes that creamy, fizzy beverage.  And it’s a plus if it’s flavored.

What’s not a plus?  Well, paying that hefty price that restaurants and soda fountains have attached to the beloved favorite.  So, instead of dropping a wad of cash for a bit of relaxation and nostalgia make your own at home.

Wow your guests, impress your kiddos and bask in the simple, yet amazing flavors of your own, homemade cream soda.  There are about 100 flavor combinations you could use in these homemade sodas, the options are endless.

I let Tucker take the reigns on this one and gave him full creative control and he opted for orange vanilla.  I couldn’t find orange Torani syrup, so I pursued the snow-cone isle in Wal-Mart and found some flavor packets and one of them just happened to be orange.  So, I added a little powder to a cup along with some water, stirred it together and we had our own orange flavored syrup.

These drinks came together in about 60 seconds, which is the perfect amount of time when you’ve got a kiddo watching you and intensely awaiting the awesomeness that is homemade Italian cream soda.  The bright, cherry orange color didn’t help him contain his excitement either. The wow factor was taken up about a million notches when he saw the the half and half hit the soda mixture and streams of cream oozed through the ice cubes and struck through the bright orange soda.  As if that weren’t enough, topping them with whipped cream and a cherry truly sealed the deal!

Slightly tangy from the orange with the subtle undertone of vanilla, a creaminess from the half and half and some fizz thanks to the addition of club soda.  It’s the perfect mix of flavors.  These sodas are an ideal beverage to sip on poolside, the perfect afternoon treat, and a wonderful option to wow guests pre or post meal.  They can me customized by using your favorite flavor combos as well as for any holidays.

So, go ahead, make your own Italian cream soda in the comfort of your own home!

Homemade Orange Italian Cream Soda

Ingredients:


1 1/2 Cups club soda
1/3 Cup orange flavor syrup (Torani or even snow cone syrup)
1/4 Cup vanilla flavor syrup
4 Tbsp half and half
Whipped cream
Maraschino cherries

Directions:

Combine the orange and vanilla syrup in a small cup and stir to combine, set aside.  Divide the club soda evenly between 2 glasses.  Next, pour even amounts of the syrup mixture into each glass and stir to combine.  Fill both glasses two-thirds full with ice.  Slowly pour 2 tablespoons of half and half into each glass.  Top with whipped cream and cherries.

Serve to guest, along with a spoon to mix the half and half into the beverage before drinking.*

*Alternately, you may mix the half and half into the soda and flavored syrups before topping with the whipped cream and cherries.

Recipe source: A Lynsey Original

Cherry Mojitos

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You know the saying, “Don’t go to the grocery store on an empty stomach”?

I have to admit, that’s a wise rule.  But I also admit it’s not one I adhere to 100% of the time.  And I can tell those times when I have gone to the store on an empty stomach, because when I start unloading my groceries I look at all the stuff I’ve come home with and wonder why in the world I even put that in my cart.

One thing, that I can never resist is fresh cherries.  It doesn’t matter if I’ve just eaten or my stomach is turning inside out from hunger pains, I can’t walk by the cherry display without popping a bag in my cart.  I think my grocery store knows my weakness too, because immediately when entering the store there’s a huge display of fresh cherries that greet me.  I mean, I literally have to walk around them to get to the produce section.  So, without hesitation I snag a bag of those delicious juicy cherries, plop them in my cart and continue with my shopping.

Cherries are one of my all-time favorite fruits.  My mom couldn’t keep them in stock.  She’d walk in with a bag and I’d snag them, head outside and devour those delicious bits of goodness.  My obsession with this little fruit hasn’t weakened over the years, if anything it’s only gotten stronger.  And, that love for cherries has definitely been passed down to my little guy.

When we pass the cherry display at the store it’s almost a race to see who can get them in the cart first.  Once he spots them and gets them in the cart I can’t get through the store fast enough, he’s ready to get home and start snacking on them!

So, it’s no surprise I can’t keep cherries on hand long enough to make anything I’ve dreamed up or pinned over time.

With the latest purchase of this households favorite fruit I was bound and determined to make at least one thing; whether it be a beverage or dessert.  I was going to make something.

So, I decided to make cherry mojitos.  Mixing one of my favorite fruits ever with one of my favorite cocktails ever just seemed like a no-brainer.  There wasn’t any baking  or marinating involved which meant I could enjoy my creation immediately.  Well, almost immediately…I did have to do a little photo shoot of it in all it’s glory for all of you folks.

Right after I unloaded the rest of the groceries I snagged a handful of cherries before my little cherry thief took off with the bag.  I quickly removed the seeds, dropped them in a glass along with some mint, lime and a little sugar and muddled it all together.  I then added a glug of rum, some ice and club soda, gave it a stir and then started sipping set it up for it’s shoot.

I have to admit I scooted through this photo shoot rather quickly because it was complete and utter torture.  This cocktail was looking at me through the camera and calling my name.  I snapped a few photos and quickly picked it up and took one sip to end the torture.

Oh-ma-goodness folks.  This was worth the wait.  I have to say, this is neck and neck with the original mojito as one of my favorite drinks.  Juicy, sweet cherries, tart lime, fresh mint and a little soda water for some fizz.  Oh my.

This, my friends is summer in a glass.

Cherry Mojitos

Ingredients:


12 Cherries, washed, pitted and stems removed
1/2 Lime, cut into 4 wedges
14 Mint leaves
5 Tsp sugar
3 Oz white rum
Club soda

Directions:


Divide cherries, lime wedges, mint leaves and sugar between 2 glasses.  Using a muddle, gently press the ingredients to release the fruit juices and incorporate the sugar.  Add the rum and stir to combine.  Fill the glasses with ice, top with club soda and stir to combine.  Garnish with fresh cherries and a lime wedge, if desired.  Enjoy.

Recipe source: A Lynsey Original

Blueberry Mojitos

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When I think summer I think warm sunny days, amazing sunsets, trips to the lake and beach and the list goes on.  Another thing that I get absolutely giddy about when the warmer weather starts rolling in is all the fresh fruits, berries, veggies and herbs.  Nothing beats them.

And some fresh berries and herbs in a cocktail.  Well, that’s just downright amazing.

These particular mojitos were the ones that secured the fate of #MojitoMonday.  What’s not to love about the combination of tart lime, sweet blueberry, fresh mint and a little sugar?  It’s light, refreshing and slightly fizzy, just enough to tickle the tip of your nose when your indulging in it’s gloriousness.

Gloriousness, is that even a word?  Oh, well.  At this point it doesn’t even matter.  Because this blueberry mojito is glorious.

These mojitos are just as simple and come together just as quickly as the traditional ones, but have that awesome, sweet blueberry flavor in the mix.

I honestly don’t know what else to say.  There’s no labor intensive process or special techniques to cocktails, especially these.  Simply throw the ingredients a cup, muddle the fruit to release those juices, add your liquor and ice and top off with a little fizz.  That’s it.

So, instead of boring you with random facts about this cocktail I’ll hush now so you can go run, literally, to the store and snag the ingredients for these.

It’s 5 o’clock somewhere, so go ahead and sip up those warm summer days and beautiful sunsets with the sweet, tart and refreshing flavors that are this blueberry mojito!

Blueberry Mojitos

Ingredients:


Half lime, cut into quarters
12-14 Mint leaves, removed from stem and roughly torn
4 Tsp sugar
1/2 Cup fresh blueberries
3 Oz white rum
Club soda

Directions:


Divide lime, mint leaves, sugar and blueberries evenly between 2 glasses.  Using a muddler, gently press to release the juices.  Add the rum and stir to combine.  Fill glasses with ice, the top off with soda.  Stir, garnish with a lime if desired and enjoy.

Recipe source: A Lynsey Original

SRC: Frozen Nutella Hot Chocolate

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During the winter months a tall cup of rich, thick hot cocoa is a necessity.  It’s good for the soul and truly does help cure that frost bite.

Sometimes a hankering for that smooth, chocolate goodness arises in the summer.  But when it’s 90 degrees pushing 1000 the last thing anyone wants to do is sip on some steaming cocoa.  Gosh, just the thought of that makes me miserable.

So, what do we do when we’re in that predicament?  The predicament of wanting silky, rich hot chocolate when it’s extremely hot outside.  Well, put it on ice, of course!

See, this month for Secret Recipe Club I was purusing Dorothy’s blog, Shockingly Delicious and I was intrigued by oh, all of her recipes.  I mean, I didn’t get through the first page without drooling.  Which, I should have been ready for since the happens every time I peruse her blog.  But, I scrolled through page after page of mouthwatering recipes, and when one of the pages popped up I saw a recipe for Nutella Hot Chocolate.  I went on and looked through other recipes, even referred to some of the ones I’ve bookmarked over time.  But the damage had already been done.  I was craving nutella hot chocolate, and something bad.

But we’re experiencing weather in the 90’s where it feels like the 100’s right now.  The last thing I want to do is sip on hot chocolate.  So, I put it over ice and blended it.  Now I’m positive the original hot chocolate version is amazing, but this frozen version is downright awesome.

Now, Dorothy says her recipe for Nutella hot chocolate is a “d’oh recipe”, but nonetheless it’s a recipes and it rocks!  So, Dorothy, I hope you don’t mind that I modified it a bit to quench my craving for this awesomeness during these warmer months.

Folks, milk is warmed to allow the Nutella to melt when it’s added.  I added another tablespoon of dark chocolate just to amp up that chocolate flavor.  Because, in my book you can never have too much chocolate.  Once it had a chance to cool for just a moment, I poured it over ice and blended until smooth.  Top with whipped cream, a drizzle of chocolate and pop a straw in that bad boy and you are on your way to pure and utter bliss!

Frozen Nutella Hot Chocolate


Ingredients:


1 1/4 Cup milk
1 1/2-2 Tbsp Nutella
1 Tbsp dark chocolate chunks
1 1/2 Cups ice

For garnish-
More chocolate chunks
Whipped cream
Chocolate syrup

Directions:


Place milk in a small saucepan and place over medium heat.  Once the milk is warmed through and begins to steam, remove from heat and add Nutella and chocolate and stir to combine.

Allow to cool slightly.

Place nutella mixture and ice in a blender, turn on high until well blended.  Pour into a glass, garnish and enjoy.

Recipe source: barely adapted from Shockingly Delicious

SRC: Blended Root Beer Float

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Ice cream.  It’s one of those treats I enjoy year round.  It can be 200 degrees or 20, I love the stuff no matter what the temperature.  But, I have to say, when those temps start getting closer and closer to the 90’s my craving for the cold, creamy stuff gets a little stronger.

Give me a shake, cone, a scoop in a cup, banana split, sundae, or perhaps even a float.  I’m not picky, as long as it’s sweet and cold I’m sold.

While I enjoy all things involving ice cream, lets focus on the float.  A float.  It’s simple, requires only 2 ingredients and comes together in mere seconds.  And once that cream starts melting in the fizzy stuff, well it’s so incredibly satisfying.

I can’t even begin to tell you just how many floats I’ve enjoyed over my lifetime.  But I can tell you, I’ve definitely had my fair share.  One icy, creamy concoction that I’ve never tried is a blended float.

Initially I didn’t think it was possible to top the classic float, but I’ve been proven wrong.  In a big, big way.  Blended root beer float was one of the many amazing recipes I came across on The Burnt Apple, my assignment for this months Secret Recipe Club.

The Burnt Apple is an amazing blog that not only has healthier twists on the classics.  It chronicles kitchen adventures, and misadventures, of a mom of 3 and wife to a husband with diabetes.  She started out as a newly wed who couldn’t cook and is now a busy wife and mom who also teaches cooking classes.  Her blog is packed full of delicious recipes that can be fixed on a budget!

But, let’s get back to this float, shall we?

Blended floats are just that.  A combination of ice cream and a fizzy drink that’s plopped in the blender, blended for a few seconds to combine them and then poured in a tall, ice cold glass.  It’s the perfect combination of fizzy beverage and creamy ice cream in each sip.  It’s amazing.

It was a hit with both my boys.  Sucked down in about 90 seconds to be honest.  They loved it and asked for another and sucked it down just as quickly.  I added just a splash of root beer just have the carbonation dancing off the top to tickle their noses at the first sip, but that step is totally optional!

I can tell you, these blended floats come together almost as quickly as the traditional ones and I know these cool concoctions will be a sweet anthem of our upcoming hot summer days!

Blended Root Beer Float

Ingredients:


1 Cup vanilla ice cream, homemade or store bought (I used Bryer’s extra creamy vanilla), plus an additional scoop for serving, optional
1/2 Cupchilled  root beer
Whipped cream, optional

Directions:


Place ice cream and root beer in the blender and blend for 15-30 seconds.  Pour in a cup, add an additional scoop of ice cream and another touch of root beer for some fizz, optional.  Top with whipped cream, if desired.

Recipe source: The Burnt Apple

Strawberry Bruschetta

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The days are getting warmer and my garden is really starting to come along.  The tomatoes are starting to bloom and I even have a few small, green tomatoes coming on.  I honestly cannot wait until the tomatoes are bright red and ready for picking.  Oh, the amounts of sliced tomatoes, salsa, bruschetta, and caprese I will consume.  

But, it’s not quite tomato time.  Yet.  So, in the meantime my strawberries are thriving.  I mean, honestly more that we can eat.  I’ve picked and picked and picked.  And picked some more.  We are literally in strawberries up to our eyeballs.  And they are still coming!

I’m not complaining.  They are absolutely amazing.  Like nature’s candy.  They are perfect.  Red, juicy, sweet.  And they are right in my back yard just waiting to be consumed.

Since I have a plethora of strawberries at my fingertips, the recipes including strawberries haven’t been lacking.  From baked goods, dips and even in main dishes, I’ve added strawberries to them all.

Since I spotted those tiny tomatoes on the vine it got me to thinking about bruschetta.  I love the stuff.  But, the tomatoes are ready and the strawberries are so I decided to make that favorite, summertime appetizer of mine using fresh strawberries and basil from my garden!

These strawberries were sweet and juicy, but I added just a touch of sugar to the mix to really get those juices going.  Then rolled up some basil and sliced it in strands and folded it in the berry mixture.  Mint would be a delicious alternative too.  I left it with just these three ingredients but a drizzle of balsamic would add another layer of flavor, sweetness and tartness.  Goat cheese would be oh, so amazing too.

Instead of just lightly buttering the bread as I do with traditional bruschetta, I made a cinnamon-brown sugar butter and lightly spread it on the bread.  It really made it more of a dessert type bruschetta, but could still easily be enjoyed as an appetizer.

So if you have an abundance of strawberries, or just can’t wait for those tomatoes to ripen on the vine try out this amazing fruit version of this classic.

Strawberry Bruschetta

Ingredients:


2 Cups diced strawberries
1 Tsp sugar
1/4 Cup loosely packed chiffoned basil

For the bread-
1 Baguette, thickly sliced
3 Tbsp lightly salted butter, room temperature
1/4 Tsp cinnamon
1/2 Tsp brown sugar

Directions:


Fort he bread-
Preheat oven to 300.

Combine butter, cinnamon and brown sugar and mix until combined.  Thinly spread over bread sliced and arrange on a baking sheet.  Place in the preheated oven and bake until the bread is lightly toasted, crispy on the edges and slightly tender (not gooey from melted butter) in the center.  Remove and allow to cool completely.

Meanwhile, combine the strawberries, sugar and basil and stir to combine.  Cover and place in the fridge until ready to serve.

Place strawberries in a bowl and surround with toast and serve.

Recipe source: A Lynsey original

Winger’s {Very} Sticky Fingers

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Chicken.  It’s one of my go to proteins.  My whole family loves it and it’s so versatile.  We love chicken all sorts of ways, but there’s nothing that infatuates me more than chicken coated and dripping with sticky sauce.

Before a few weeks ago I had never heard of Wingers.  Apparently it’s a restaurant that’s extremely popular on the west coast.  While Wingers has an large menu with options that would suit anyone’s cravings, they are best known for their wings and sticky fingers.

I’ve never tried their infamous wings or fingers, but if copying is one of the best forms of flattery then there must be something to say about their sticky fingers.  I was perusing chicken recipes on Pinterest when I saw a picture of breaded chicken fingers oozing is sticky, spicy sauce.

I wanted to dive face first in that picture and devour those chicken fingers.  An added bonus, as if there really needed to be any bonus, they were drizzled in ranch.  Two of my favorite things together in this one picture.  I quickly clicked on one of the many pictures of these chicken fingers to figure out what this chicken was all about.


It didn’t take me long to figure out I needed these in my life, as well as start wondering why Winger’s is just on the west coast.  We love deliciously, sticky, sauce chicken here in the south!  Not to mention complimentary popcorn as an appetizer.  Anywho, if I can’t run to a Winger’s and indulge then making them at home is the next best thing.

All I have to say about these fingers is “where have you been all my life?”.  Juicy, crispy baked chicken strips tossed in a sticky, sweet and spicy sauce.  The sauce is a mix of brown sugar, garlic powder and Frank’s hot sauce.  The perfect amount of spicy that’s quickly cut by the sweetness of brown sugar.  How could you possibly go wrong with that mix?

Plus, if the thought of sticky fingers isn’t enticing enough, there’s also the fact they they are served with a side of cool ranch dressing.  How could anyone resist the urge to dunk chicken fingers in ranch dressing before indulging?

You’re 30 minutes away from your newest addiction.  Go ahead, you know you want some!    

Winger’s {Very} Sticky Fingers

Ingredients:


For the chicken-
3-4 Chicken boneless, skinless chicken breasts, pounded to a 1/2 inch thickness
1/2 Cup flour
3 Eggs
2 Tbsp water
1 Cup panko bread crumbs

For the sauce-
1 Cup light brown sugar
1/3 Cup Frank’s hot sauce (more or less to taste)
1/2 Tsp garlic powder
3 Tbsp water

Directions:


For the chicken-
Preheat oven to 425.  Line a baking sheet with foil and spray liberally with non-stick cooking spray.

Slice the chicken breasts into strips.  Place chicken strips and flour to a large ziploc bag.  Seal and toss until chicken is coated entirely.  Place the panko in a shallow bowl.  In a separate bowl add the eggs and water and whisk to combine.  Dip the flour coated chicken into the egg mixture then toss in the panko to coat.  Place the coated chicken on the prepared baking shett and continue with the remaining chicken.  Spray or brush the breaded chicken with canola or olive oil.

Place the chicken in the preheated oven and bake for 15-20 minutes, until chicken is browned and cooked through.

For the sauce-
While the chicken is cooking prepare the sauce.

Place the brown sugar and hot sauce in a medium saucepan over medium heat.  Leave on heat and stir continuously until the sugar has melted and mixture begins to bubble.  Remove from heat and add garlic powder and water and stir until smooth.

Once the chicken has finished cooking, toss in the sauce.  Serve warm with ranch or blue cheese dressing, if desired.

Recipe source: barely adapted from Crem De La Crumb, originally from Six Sister’s Stuff

BLT Puff Pastry Pizza

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We all have those days-weeks-months that are complete and total whirlwinds.  During those times meals that are quick and easy are the name of the game.  Elaborate, time consuming meals are out of the question, and well, sometimes even trips to the grocery store aren’t possibly.

Which is exactly what has happened in our lives the past few weeks.  The past month, specifically the past two weeks have been a whirlwind.  I was given the opportunity to cater an event.  My first event actually!

Aaahhh!

I was shocked, beyond flattered and a little nervous and oh, so very excited!

That event took place this past Tuesday.  So the past few weeks have been spent finalizing the menu, several trips to the store, chopping more tomatoes than I want to think about, and planning the time line.  And everything else (even the blog) has taken a back seat.


I’m sorry, I tried to get it together and share some recipes with y’all, but to be honest, my brain was shot and if I did share something with you I’m not sure if it would make sense or if the recipe would be complete.  So, instead, the blog took a back seat and for that I’m sorry.  But, I’m back now and here with a quick and easy recipe that made an appearance during all the chaos!

Oh, I guess you probably want to know how the event went.  Well, it was amazing.  It was a lot of work, a lot of preparation and well, I did stress a bit about how much to make.  But, in the end it turned out amazing.  All the food was made, it all made it to the serving trays, there was plenty of it, and most importantly everyone was pleased.

So, that’s what I’ve been up to recently and that’s why I’ve been MIA.  So, I’m here now to share a super easy and very tasty meal with you.  One that comes together quickly and requires just a few simple ingredients.

Buttery, flaky puff pastry topped with chive and onion cream cheese spread, followed by bacon, peppery arugula and ripe, juicy tomatoes.

Since this pizza utilizes puff pastry instead of a traditional pizza dough it comes together in a matter of minutes, no rising time or kneading required.  While the puff pastry is baking the rest of the ingredients can be prepped.  Once the dough is finished baking all that needs to be done is add the spread, bacon, tomatoes and arugula.  Slice and enjoy!

BLT Puff Pastry Pizza

Ingredients:


1 Sheet Pepperidge Farm puff pastry
4 Oz (1/2 container) Chive and onion Philadelphia cream cheese spread
5 Strips, thick cut bacon cooked and crumbled
1 Cup loosely packed arugula
1/2 Cup grape tomatoes, halved


Directions:


Preheat oven to 400.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Remove one sheet of puff pastry from the package and unfold.  If the “seems” pull apart while unfolding, gently pinch them back together.  Place on the prepared baking sheet.  Place in the preheated oven and cook for about 15 minutes, or until golden brown.  Remove from the oven and allow to cool slightly, about 5-7 minutes.

Spread the cream cheese over the slightly cooled puff pastry.  Sprinkle bacon, arugula and tomatoes evenly over the cream cheese.  Cut and enjoy.

Recipe source: A Lynsey Original

BTB: Homemade Red Enchilada Sauce

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If you’ve been reading the blog for any amount of time, you know how much my family and I love Mexican food.  I mean, would could eat it every. single. day.  But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas.  But, not the traditional enchiladas, although we love those too.  These enchiladas are the kind I’ve enjoyed since I was a young thing.  A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I’ve always followed here recipe to a t, including the store-bought, canned enchilada sauce.  But, the other day that changed.  I had all the makings for enchiladas, except one very important ingredient.  The enchilada sauce.  Since I was already in the middle of cooking, a trip to the store wasn’t really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff.  I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.

This sauce is comprised of basic, pantry staple that you probably keep on hand.  It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully.  Oh, and if you’re wondering about how the taste compares to the store-bought stuff.  Well, you’ll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff.  So, I’m guess it’s all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce

Ingredients:


1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:


Pour oil in a saucepan and place over medium heat.  Once the oil is warm, add the flour and chili powder and stir until smooth.  Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated.  Add the cumin, garlic powder, onion powder, and brown sugar.  Stir to combine.  Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it’s reduced down)

Recipe source: slightly adapted from All Recipes

Lemon-Lime Mint Moscow Mule

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It’s seems like mules are the trending drink right now.  And, it’s like it just happened over night.  There are several restaurants that are revamping their menus, and many of those updates include the addition of the humble mule.

Honestly though, why wouldn’t it be gaining popularity?  Who wouldn’t want to sip on a cocktail served in a copper mug?

The Moscow mule is a classic drink dating back to around 1946.  It’s not clear whether the first mules were made with lemons or limes, so for a version that screams spring I decided to use both of the citrus’ to make this lemon-lime mule.

Lemon and lime is such a classic combination that’s favored by so many.  A particular fizzy beverage that’s served in a blue and green can immediately comes to mind.  Two flavors that are so simple and delish on their own, but oh-so-good when they are combined.

So, I decided to take that classic combo and add it to one of my favorite cocktails, along with a few mint leaves.  These flavors pair so well with the crisp ginger beer.  This cocktail is bright, full of citrus-y notes from the lemon and lime and followed by cool minty flavor.

This is the ideal cocktail to sip on while sitting on your porch enjoying the crisp, cool nights of spring and the warmer summer days ahead.  

Lemon-Lime Mint Mule

Yields 2 (16oz) mugs
Ingredients:


3 Oz vodka
Half lime, cut into quarters
Half lemon, cut into quarters
1/4 Cup mint
12 Oz ginger beer

Directions:


Place 2 quarters of lime, one quarter of lemon and half the mint in each mug.  Using a muddle, firmly press the lemon, limes and mint until the juices are released.  Add one and a half ounces of vodka to each mug and stir to combine.  Fill the mugs, almost to the top, with ice then top off with ginger beer.  Stir to combine and garnish with a sprig of mint.

Recipe source: A Lynsey Original

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