Oak Spring Summer Daiquiris
OSGF
There are a lot of things we like to do with plants at the Oak Spring Garden Foundation, and one of the simplest - and most fun - is put them in our cocktails.
The Fourth of July seems like the perfect occasion to share two refreshing, fruity daiquiri recipes from our skilled staff members: one a classic favored by Bunny Mellon, and a second, modern recipe that uses fresh produce from our Biocultural Conservation Farm. Whether you’re looking to cool off and unwind after a hot day in the garden, or add a little kick to your (responsible) Independence Day festivities tomorrow, these cocktails have got you covered.
In the newest feature for our “Summer School” video series, Ronnie Caison, Oak Spring’s Head of Hospitality, and Saskia Poulos, Chef and Farm Assistant at the BCCF, show you how to prepare these two delicious daiquiris. Click on the link below to watch, and scroll down to get the written recipes.
Cheers, and Happy Fourth!
“Mrs. Mellon’s Daiquiri,” which our founder enjoyed almost every evening, is traditionally served with lemon juice, sugar, and ice on the side, so that the drinker can adjust their beverage to taste. Ronnie uses white Bacardi rum, and melts the teaspoon of sugar in water to create a simple syrup before mixing.
Saskia’s "Purple Basil and Strawberry Frozen Daiquiri” uses some of the BCCF’s most colorful produce to give the drink a vibrant appearance and a natural sweetness. If you happen to have a lot of green basil on hand this time of year, that herb will work well too!