(DOWNLOAD) Drinking with Chickens: Free-Range Cocktails for the Happiest Hour

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D r in k in g w it h C h ic k e n s F r e e - R
a n g e C o c k t a ils f o r t h e H a p p ie s
t H o u r d o w n lo a d P D F , r e a d D r in k
in g w it h C h ic k e n s F r e e - R a n g e
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r , p d f D r in k in g w it h C h ic k e n s F
r e e - R a n g e C o c k t a ils f o r t h e H a
p p ie s t H o u r , d o w n lo a d r e a d D r
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g e C o c k t a ils f o r t h e H a p p ie s t H
o u r P D F , f u ll d o w n lo a d D r in k in g
w it h C h ic k e n s F r e e - R a n g e C o c
k t a ils f o r t h e H a p p ie s t H o u r , f
u ll e b o o k D r in k in g w it h C h ic k e n
s F r e e - R a n g e C o c k t a ils f o r t h
e H a p p ie s t H o u r , e p u b D r in k in g
w it h C h ic k e n s F r e e - R a n g e C o c
k t a ils f o r t h e H a p p ie s t H o u r , d
o w n lo a d f r e e D r in k in g w it h C h ic
k e n s F r e e - R a n g e C o c k t a ils f o
r t h e H a p p ie s t H o u r , r e a d f r e e
D r in k in g w it h C h ic k e n s F r e e - R
a n g e C o c k t a ils f o r t h e H a p p ie s
t H o u r , G e t a c c e s D r in k in g w it h
C h ic k e n s F r e e - R a n g e C o c k t a
ils f o r t h e H a p p ie s t H o u r , E - b o
o k D r in k in g w it h C h ic k e n s F r e e
- R a n g e C o c k t a ils f o r t h e H a p p
ie s t H o u r d o w n lo a d , P D F E P U B D
r in k in g w it h C h ic k e n s F r e e - R a
n g e C o c k t a ils f o r t h e H a p p ie s t
H o u r , o n lin e D r in k in g w it h C h ic k
e n s F r e e - R a n g e C o c k t a ils f o r
t h e H a p p ie s t H o u r r e a d d o w n lo
a d , f u ll D r in k in g w it h C h ic k e n s
F r e e - R a n g e C o c k t a ils f o r t h e
H a p p ie s t H o u r r e a d d o w n lo a d ,
D r in k in g w it h C h ic k e n s F r e e - R
a n g e C o c k t a ils f o r t h e H a p p ie s
t H o u r k in d le , D r in k in g w it h C h ic
k e n s F r e e - R a n g e C o c k t a ils f o
r t h e H a p p ie s t H o u r f o r a u d io b o
o k , D r in k in g w it h C h ic k e n s F r e
e - R a n g e C o c k t a ils f o r t h e H a p p
ie s t H o u r f o r ip a d , D r in k in g w it
h C h ic k e n s F r e e - R a n g e C o c k t
a ils f o r t h e H a p p ie s t H o u r f o r a
n d r o id , D r in k in g w it h C h ic k e n s
F r e e - R a n g e C o c k t a ils f o r t h e
H a p p ie s t H o u r p a p a r b a c k , D r in
k in g w it h C h ic k e n s F r e e - R a n g
e C o c k t a ils f o r t h e H a p p ie s t H o
u r f u ll f r e e a c c e s , d o w n lo a d f r
e e e b o o k D r in k in g w it h C h ic k e n s
F r e e - R a n g e C o c k t a ils f o r t h e
H a p p ie s t H o u r , d o w n lo a d D r in k
in g w it h C h ic k e n s F r e e - R a n g e
C o c k t a ils f o r t h e H a p p ie s t H o u
r p d f , P D F D r in k in g w it h C h ic k
e n s F r e e - R a n g e C o c k t a ils f o r
t h e H a p p ie s t H o u r , D O C D r in k in
g w it h C h ic k e n s F r e e - R a n g e C o
c k t a ils f o r t h e H a p p ie s t H o u r
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Drinking with Chickens Free-Range Cocktails for
the Happiest Hour
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Drinking with Chickens Free-Range Cocktails for
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Description
KIWI BASIL DAIQUIRI MAKES 1 SERVING GLASS
SUGGESTION CHILLED COUPE 2 ounces light rum ½
ounce Sweet Basil Syrup 1 ounce Kiwi Purée ½
ounce freshly squeezed lime juice GARNISH 1 kiwi
slice 1 flowering basil sprig In a shaker over
ice, combine all ingredients, except garnishes.
Shake until chilled, then strain into chilled
coupe. Garnish with kiwi slice and basil sprig.
SWEET BASIL SYRUP ½ cup fresh organic sweet
basil leaves ½ cup water ½ cup granulated sugar
Makes ¾ cup. Combine ingredients in a
small saucepan over medium-high heat. Bring
just to a boil, then simmer for 5 minutes.
Remove from heat and set aside to cool. Strain
away leaves from mixture, store in an
airtight container in the fridge for up to 2
weeks. KIWI PURÉE 5 kiwis Makes 1½ cups. Skin
and chop kiwis into approximately 1-inch cubes.
Place in blender or food processor and
blend until smooth. ROSE LEMONADE COLLINS MAKES
1 SERVING GLASS SUGGESTION CHILLED COLLINS
GLASS 1½ ounces Old Tom gin 1 ounce freshly
squeezed lemon juice ½ ounce Rose Syrup Club soda
GARNISH lemon slice maraschino cherry,
organic, fresh rose petals or blossoms Fill
chilled collins glass with ice and add the gin,
lemon juice, and Rose Syrup. Stir well, top
with club soda, then garnish with lemon slice,
cherry, and rose petals or blossoms. ROSE SYRUP ½
cup water ½ cup cane sugar 1 cup fresh,
organic, fragrant rose petals, or 2 tablespoons
rose water Makes ¾ cup. In a small
saucepan, combine water and sugar, bring mixture
to a boil, and heat until sugar is
completely dissolved. Lower heat and add rose
petals or rose water, cover and simmer for about
5 minutes. Remove from heat and allow to cool
thoroughly. If petals were used, strain liquid
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into an airtight container, or if no petals were
used, transfer syrup mixture to an
airtight container, and store in the fridge for
up to 2 weeks.