Yes, it’s a holiday weekend. Just because it’s on Wednesday, it doesn’t mean the entire world get the day off and if you have it off– bully for you! If you have to work, I have something tempting for you courtesy of Robert Lambert with a tweak from Jack From Brooklyn!
Sorel Lime Rickey
•1 Tall Glass of Ice
•3oz Sorel
•1oz Lime Juice ( preferably fresh and if you can snag key limes, do so!)
• Robert Lambert Kaffir Lime Syrup
•Club Soda (We highly recommend this)
•Lime to squeeze
•1 thin slice Lime
Directions
Fill a tall glass with ice.
Add 3 counts Sorel to one count lime juice.
Add one tablespoon (not teaspoon) of the lime syrup
Fill the rest with club soda,
Add in another squeeze of lime and garnish with a slice of lime.
Enjoy a drink and a conversation with friends.
Here’s a dessert toppping that will be amazing over ice cream or other things like grilled pound cake, angel food cake or even some apple pie or cobbler.
Ingredients:
Robert Lambert White Ginger Syrup
Robert Lambert Hot Ginger Caramel Sauce
This is the tricky part. The amount of the ingredients will be dependent if you are using this on pie or cake or ice cream — and the number of servings you are planning on. It’s an eyeball kind of recipe.
Scoop a couple tablespoons of the Hot Ginger Caramel Sauce into a small sauce pan or into a glass microwaveable deep dish. Slowly heat this up till it starts to melt but DO NOT let it burn. As it melts, slowly stir in a tablespoon or two of the White Ginger Syrup and blend well. When smooth, then add in the Sorel – 1 to 2 tablespoons (depending on how much sauce). You want to make the color smooth and you might want to add more based on the amount of sauce, the color and the taste. When it’s throughly blended, drizzle it by the tablespoon over the dessert of your choice. Do add more Sorel if you feel it needs more zip.
This should be an interesting topping– and if you make it, shoot a photo and send it to me!
www.robertlambert.com
Stevie Wilson,
LA-Story.com
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