From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise, here are two great recipes from Sibby Barrett’s collection at Onion Creek Kitchens, both paying homage to the bounty of lavender grown in the Hill Country.
From Dale Degroff's The Essential Cocktail: The Art of Mixing Perfect Drinks (Clarkson Potter Publishers).
Photography by Jenna Noel
By David Alan & Joe Eifler .
Photography by Jenna Noel
By David Alan & Joe Eifler.
Photography by Jenna Noel.
Photography by Jenna Noel.
The amber color of this juice may trick folks into believing it is apple juice or Texas tea. But the earthy, cucumber-sweet flavor of the Turk’s cap red, berry-like fruit will be a pleasant surprise. Serve over ice with a few Turk’s cap flower petals floating in each glass for an added wild-edible experience. And don’t forget that some juices are meant to be spiked! Add some tequila, and you’ll have a cocktail on the rocks.
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