Summer BBQ Cocktail & Cooking Ideas

Ever wonder what to bring to those summer BBQ's you keep getting invited too? 
 

We have quite a few easy and delicious cocktail mixers to bring either as a host /hostess gift or to mix up refreshing summer cocktails. Or maybe you have a shrub sitting in your fridge that you bought, made a few cocktails and now you don't know what to do with the rest. Never fear! 

New Day Cleveland kindly had us back in the studio to talk about easy summer cocktail mixers you could bring to your friend's house as a gift (or be the hit of the party and bring the cocktail)! We also mixed up a cocktail and a main dish using Element's Pineapple Turmeric shrub. Below you'll find the recipes and the link to the episode. 

Hawaiian Pineapple shrub Chicken Kebabs

Marinade ingredients:

1/2 cup Element's Pineapple Turmeric Shrub

1/4 cup soy sauce

2 green onions chopped

1 tsp sesame oil

1 TBS canola oil

2 cloves minced garlic

1 TBS fresh ground ginger or 1/4 tsp ground ginger

1/2-1 tsp crushed red pepper

1 TBS honey (optional)

black pepper to taste

4 chicken breasts thawed & cubed

1 red pepper, cubed

1 green pepper, cubed

1/2- 1 pineapple sliced into 1/2 thick cubes (save the pineapple peel and core to make an easy pineapple beer...recipe coming soon)

wooden skewers soaked in water 

Whisk together marinade ingredients. Set aside about 1/4 cup.  Assemble skewers alternating peppers, chicken, pineapple and so on. Place in a shallow dish and cover with marinade. Cover and let marinate for 45min - 1 hour in the refrigerator. Grill until chicken is cooked thoroughly. Approximately 10-15 minutes total , turning kebabs every 2-3 minutes. Pour reserved marinade over the kebabs for extra flavor. 

*vegetarian option: use firm tofu or cubed portobello mushrooms instead of chicken

--->Be careful not to over marinate the chicken.  Shrubs are vinegar based and will over tenderize the chicken if left to marinate too long. One hour is plenty of time for the chicken and veggies to soak up the flavors.

 

Lake Erie Swizzle

1 oz dark rum

1 oz gold rum

1/2 oz Cointreau (or triple sec)

3/4 oz Element Pineapple Turmeric Shrub

3/4 oz Orgeat Works Toasted Almond Orgeat

1/2 oz fresh lime juice

2-4 dashes Full Measure Aromatic Bitters

Crushed ice

Tall Swizzle Stick

Collins Glass or tall thin tumbler

Mint for garnish

Measure Ingredients into Collins glass. Place swizzle stick in glass. Fill glass 2/3 full of crushed ice. Swizzle making sure to work the swizzle up and down the glass to thoroughly incorporate ingredients. When glass is frosted and ingredients are blended, remove the swizzle stick and top off with crushed ice. Add bitters, garnish with mint and enjoy! 

* for a little extra flair top with a little drizzle of Pope's All Natural Grenadine. Adds a lovely red color that filters down the glass. 

Please note if you're like me, almost every recipe is a guideline not a rule. Feel free to experiment and make it your own, after all the best recipes are the ones that you and your family love. <3