Tahitian Lemonade (non-alcoholic)

Serves 4-6

Ingredients

3 1/2 cups water

1 cup lemon juice (about 8 medium lemons squeezed)

1/2 cup full fat coconut milk

1/2 cup light agave, or raw honey

ice

Garnish

Sliced lemon

Lemon zest

Cocktail umbrella

Directions

1. Place all ingredients in blender. Blend on medium-high for about 1 minute until ingredients are totally combined and lemonade is smooth and frothy. Pour over ice and garnish with a lemon wedge, lemon zest, and cocktail umbrella. Enjoy!

Barbarian tool functions used: Citrus juicer, zester, jigger

Strawberry Gin Rose Water Cocktail

Serves 4-6

Ingredients

4 cups club soda

1 cup mashed strawberries 

1/2 cup sliced strawberries

2 jiggers full light agave nectar or simple syrup

1 full jigger rose water

2 full jiggers gin

ice

Garnish

edible rose petals 

strawberries

Directions

1. In large pitcher add club soda, mashed strawberries, agave, rose water, and gin. Stir until totally combined. Pour over ice and top with edible rose petals and a fresh strawberry. Enjoy!

Barbarian tool functions used: Jigger, Citrus Juicer, knife

Roasted purple cauliflower with Meyer lemon and garlic

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Serves 4

Ingredients

1 head purple cauliflower (or any color cauliflower)

3 cloves garlic, peeled thinly sliced 

2 tablespoons extra virgin olive oil

1 small lemon, zested, squeezed

1/4 teaspoon sea salt or more to taste

1/4 teaspoon pink peppercorns or more to taste

Directions

1. Set oven at 425 degrees. Cut cauliflower florets off stem into bite sized pieces. Place on a baking sheet lined with parchment paper. 

2. Drizzle olive oil, garlic, salt, and pepper over florets and bake for 25 minutes at 425 degrees.

3. After roasted, top with lemon juice, lemon zest, and sprinkle with more salt and pepper to taste. Enjoy!

Barbarian tool functions used: Knife, zester, citrus juicer

The best way to eat Papaya!

PAPAYA/LIME/CHILI POWDER

 

Ingredients

1 ripe papaya

1/2 medium fresh squeezed lime

1/8 teaspoon chili powder

Directions

1. Cut payapa in half. Scoop out seeds and sprinkle with fresh squeezed lime and chili powder. 

The Barbarian: Use the knife to cut the lime/ Citrus juicer to squeeze the lime juice over papaya

Our Favorite Guacamole!

 

AVOCADO/FRESH LIME/GARLIC/CILANTRO 

Ingredients

3 medium ripe avocados, diced

1/2 of a squeezed medium lime

1/4 cup red onion, diced

3 cloves garlic, peeled, minced

2 tablespoons fresh cilantro, chopped

1/4 teaspoon fine sea salt

Directions

1. Place all ingredients in bowl and lightly mash with fork until combined leaving avocado slightly chunky. 

The Barbarian: Use Knife to cut avocado, onion, lime, cilantro & garlic/ Citrus juicer to squeeze lime

Hydrating Watermelon Margaritas

Hydrating Watermelon Margaritas

WATERMELON/LIME/ORANGE PEEL/TEQUILA

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Ingredients

4 cups cubed watermelon, seeded, rind removed

1/2 cup tequila of choice

1/4 cup fresh lime juice

1/4 cup light agave nectar

1 1/2 teaspoons fresh orange zest 

Directions

1. Blend all ingredients on medium-high for about 30 seconds. Pour over ice and serve in glass with sugar rim and lime wedge. Add ice to make it a frozen watermelon margarita!

 

The Barbarian: Use the knife to cut lime/Citrus juicer to squeeze lime juice/Jigger for tequila/Zester for orange

Moscow Mule

Moscow Mule

GINGER BEER/LIME/VODKA

by Laurel Anderson

Ingredients

6 ounces ginger beer (we used Fever Tree)

1 full jigger vodka of choice

1 tablespoon lime juice

ice

Garnish

Curly lime peel

Directions

1. Add ice, lime juice, and vodka to a shaker. Shake it up and pour into chilled copper mug. Slowly add ginger beer and garnish with lime fresh lime peel.

The Barbarian: Use knife to cut lime, citrus juicer to squeeze lime, jigger for vodka, peeler for lime curl