½ Village Farms Luscious Seedless Long English® cucumber. peeled
3 ounces freshly squeezed lime juice
4 tsp. dragon fruit powder
3 ounces tequila
2 Tbsp. simple syrup, or more to taste (equal parts sugar & water)
1 Tbsp. granulated sugar
1 Tbsp. dragon fruit powder
1 lime wedge
Cut the cucumber into chunks and place in blender jar. Puree until smooth, pushing down on the cucumber if necessary.
Combine half of the cucumber puree, half the lime juice, half the dragon fruit powder, half the tequila, and half the simple syrup in a cocktail shaker filled with ice. Shake vigorously.
Combine the dragon fruit powder and sugar on a small plate and mix well. Use the lime wedge to moisten the edge of 4 tumblers, and dip and rotate in the sugar mixture to coat evenly. Fill the glasses with ice.
Pour the cocktail into 2 of the glasses and repeat with remaining ingredients to make 2 more. Garnish the cocktails with a cucumber spear dipped in dragon fruit powder.
2 Village Farms Luscious Seedless Long English® Cucumbers
2 Tbsp. Lime Juice
¼ Cup Sugar
¼ Cup Water
3 Oz. Gin
Make rosemary simple syrup by combining sugar, water, and rosemary sprigs in a small saucepan and bring to a boil. Stir until sugar dissolves and then turn off heat and let steep for 10 minutes. Remove rosemary sprigs and chill.
In a blender combine cucumbers (ends cut off), lime juice, 2 oz. of simple syrup and gin and blend until smooth.
Strain the mixture and pour over ice into two glasses.
Garnish with fresh limes, rosemary, and cucumber slices.
In a cocktail shaker, muddle cucumber slices with sugar until the cucumbers exude their juices. Add the remaining ingredients into the shaker and fill with ice. Shake vigorously and strain into a cocktail glass rimmed with salt (optional). Garnish with a cucumber slice.
Preheat oven to 425°F. Cut campari tomatoes in half and divide between two rimmed baking pans. Drizzle campari tomatoes with oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Use hands to toss until all campari tomatoes are coated in oil, then turn them so cut sides are facing down. Transfer pans to oven and bake 45 minutes or until campari tomatoes are very soft and tomato skins are shriveled. Remove from oven; let stand 5 minutes.
Carefully pull skins off tomatoes and discard. Transfer campari tomatoes and any accumulated juices to blender. Add water, Worcestershire sauce, dill, lemon juice, horseradish, celery seeds, lime juice, sriracha, paprika, and remaining ½ teaspoon salt and 1 teaspoon pepper. Blend until smooth. If mixture is too thick, add additional water 1 tablespoon at a time until desired consistency is achieved. Taste mixture and adjust seasonings and spices to suit your taste. Transfer mixture to covered container or jar and refrigerate until chilled, or up to 5 days.
Fill 8 pint glasses with ice. Add 2 ounces vodka to each glass; top with Bloody Mary mix. Stir well and serve with desired garnishes.