Chocolate Mint Simple Syrup

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I woke up and lied in bed staring into the ceiling as if it would begin moving like clouds before the rain. I changed my position several times allowing my limbs to find the areas of the sheets that still had just a little chill left. I could hear my neighbor cranking up his F 450 and I was reminded that it was Saturday, the rumble always seemed to beat my alarm clock by minutes, in the annoying way that nature calls moments before your appearance is requested at scheduled event.

I swept the gray elephant laced duvet and comforter back, my wife still curled in the sheets, I placed my bare feet on the cold wood floor. The golden light had begun to make its way through the bathroom blinds, the way it does every morning during the six o’ clock hour. Sometimes I lie and stare into it for several minutes, and it often seems like hours, until the light begins to shift. My mind consumed with what the day will bring, and I begin to anticipate whether or not I will accomplish everything I want to do within the allotted hours. Check lists have never been ‘my thing.’ I like the sound of organization but when it comes down to it – executing the things I set before myself often feels like an interminable task. I was proud of myself for getting my herbs planted this year because last year wasn’t that successful. And my basil died a slow death, and yes, I’m ashamed, but I digress.

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Chocolate Mint Simple Syrup, Nashville TN, Chocolate, Easy Bartender Recipes, Cocktail Mixers, Mint Tea RecipesI’ve been watering my mint for a few months now and I could never seem to find the time to make the simple syrup, despite the fact that the mint was simply thirty footsteps or so away. I’m working on it friends, everyday presents me with the opportunity to be better than the day before. But nonetheless, here is your recipe and its the desire of my heart that this syrup will make its way into your evening tea, top off your backyard cocktails, be drizzled over that ice cream nightcap or just a shot in your morning coffee. I hope that was enough inspiration to pause Netflix and get to work! Let me know your latest herb concoction in the comments or how would use this recipe to bring some joy to your life?

Chocolate Mint Simple Syrup

1 cup granulated sugar
1 cup filtered warm water (tap if you must)
1/2 ounce chocolate mint (rinsed, stems & all)
1 tablespoon Nielsen-Massey Chocolate Extract
smidgen of kosher salt

Method

1. Over medium heat, combine the sugar, salt and water, whisk together until most of the sugar dissolves. Add the rinsed mint with stems and leaves, you may chop it up if you like, but not necessary.

2. Bring syrup to a simmer for about 6 minutes or so, remove it from the heat, stir in chocolate extract and allow it to come to room temperature before storing it. I didn’t have some ‘cool bottle’ to put it so I sprung for one of favorite storage vessels, my Weck jars. Order them here.

Note: I stored this simple syrup at room temp in a cool place (but not the fridge) for two weeks and it kept beautifully. Also, try a little bit of this in your Mint Julep for a new twist!

Chocolate Mint Recipes, Chocolate Mint, Simple Syrup, Cocktail Recipes, Nashville TN

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How to make French Press coffee

“I think that possibly maybe I’m falling for you.” One of the many songs involving one of my favorite things. I can recollect early Sunday mornings watching my great grandmother make coffee. It was very rare that my parents would ever drink coffee, actually I would go as far as to say that coffee was a foreign concept in our home. If we were drinking anything relative to the bean, it was in the form of an icy cold frap mostly consumed by a syrup of some sort (probably chocolate in my case). My great grandmother, who we referred to as Nanny had an internal clock that would hardly ever let her sleep past the 6 a.m. hour. And her morning ritual was a cup of black coffee in a floral mug.

I remember how the sun grazed over her one acre garden outback and seeped in through the kitchen window. As I stood in the doorway, I can recall the beams of light blinding me as her silhouette reached for the shimmery blue can of Maxwell House.
How to make French Press coffee: Recipe by The Local Forkful
She would just fill my cup half way and make sure to let me know that too much coffee for a child would stunt their growth. Superstitious or not, anytime I ever shared a cup with her I could be sure to hear that phrase. It still rings in catacombs of my memory from time to time.

How to make French Press coffee: Recipe by The Local Forkful

How to make French Press coffee: Recipe by The Local Forkful

My affinity for the bean has grown into quite the unrequited love over the years. It seems that why my palate continues to say yes, my GERD continues to say no. And so for the better I have tugged back on the amount of coffee I drink in any given week. I’ve simply become a coffee snob, saving that cherished mug for the perfect blend of earth, air and water. I enjoy a coffee with fruity, chocolaty and sometimes spicy nuances. Drew’s Brews, a local roaster, makes a blend called Timor, a clean and vibrant coffee with a hint of chocolate. And it has become one my favorite selections.How to make French Press Coffee: Recipe by The Local Forkful

There is an eclectic little store nestled into the cluttered Hillsboro Village by the name of Davis Cutlery & Cookware. One of the gentleman who is part owner, his name escapes me, has a son who roasts and blends their coffee. If you don’t know what it is you’re looking for; these gentleman will be more than happy to steer you in the right direction. But believe me when I say, “make sure you are not in a rush”, the conversation could carry on for an hour or so(no kidding).

The blend I purchase from their is a silly name that would cause giggle when stumbled upon by a child. Jitterz Blendz, spelled exactly so, with no apologies. The subtitle Home-Fire Latte which is to differentiate the nuances. A well-rounded blend of cherry and chocolate notes with a hint of earthiness. There are so many different types of coffee out there that one should take the time to find the perfect blend. We all have an appreciation for art but we’re not all a fan of the same technique.How to make French Press coffee: Recipe by The Local Forkful
Nashville has a flourishing coffee shop scene that I’m thoroughly enjoying. While not everyone makes a killer cup of joe. You always have options. Just a few of my faves are dose coffee and tea, The Jam Coffee House and The Well Coffee House. I really could go on and on but I won’t continue to bore you. Though if you happen to have some free time on your hands this week. Check out these pieces on coffee. NPR is full of good bits of information that will expand your knowledge about the bean and who knows? You might discover the coffee connoisseur within yourself.

How to make French Press coffee

Step 1. Boil 3.5 cups of water. set aside. The rule of thumb is two tablespoons per every cup. If you desire darker or milder, adjust accordingly.

Step 2. Add the ground coffee to your French Press. Using a vessel that will allow you to stream the water. Pour water over coffee grinds in 360 degree motion ensuring to cover all the grinds.I fill my press right below the line.

Step 3. Place the lid back on to the top of press but do not depress the plunger. Allow the coffee to steep for 4 to 10 minutes depending upon how strong you like your coffee. I typically let it go for about 6-8 minutes.

Step 4. After you poor your cup of coffee. Pour the remaining coffee into a carafe or thermos so that it won’t become bitter. Enjoy!How to make French Press coffee: Recipe by The Local ForkfulHow to make French Press coffee: Recipe by The Local Forkful

And I know that there are hardcore coffee drinkers out there who believe they have better methods, tips etc. And I’d love to hear them. What does your coffee ritual look like? Are you a Clever, Aeropress or French Press kid?…or other?

Turkish Proverb: “Coffee should be black as hell, strong as death, and sweet as love.”

Sweet Basil Lemonade

      I don’t believe there’s another beverage that embodies summer better than a chilled glass of lemonade. It’s wonderful how something so simplistic can evoke so many emotions and memories in one sip. I know I’ve seen a handful of kids with lemonade stands on my weekend yard sale excursions. I remember the typical lemonade growing up was a powder mixture version if you were at my house. I mean, don’t persecute my mother for robbing us of the purity that is lemonade. She would still garnish it with a couple of real fruit slices. But I recollect a visit to my grandma’s house was the real deal, usually in the center of the table atop one of her linen table cloths finished with lace corners. Sweet Basil Lemonade: Recipe by The Local Forkful     My grandmother was a hard-line woman but you could occasionally get over on her. If you wanted dessert, it was either a glass of lemonade or one scoop of ice cream. It was rarely ever both.

     Lemonade is so easy to make but most people shutter at the thought of having to juice all the lemons. And well you should just suck it up because you’ll thank yourself when its all over. Not to mention, its pretty inexpensive to make and a little lemon juice can go a long way depending upon your tart preference. I hope you enjoy this as much as the wife and I have over the last week. Yum.Sweet Basil Lemonade: Recipe by The Local Forkful

Ingredients

1 1/2 cups white granulated sugar
1 1/2 cups water
1 cup lemon juice
1/4 cup basil simple syrup
2-3 quarts water
lemon slices & basil leaves for garnish

Directions
1. Pour water and sugar into a sauce pot and bring to a boil. Allow all sugar to dissolve. Allow syrup to cool.
2. Add sugar and water mixture, lemon juice and basil simple syrup into a pitcher or serving bowl. Stir until all components are combined. Add water 1 quart at a time and taste until the desired sweetness is reached. Enjoy!

What are some of your favorite summer drinks? What does your family and friends do to keep the summer time light and refreshing?Sweet Basil Lemonade: Recipe by The Local Forkful

Serving Suggestions:
I always like to encourage my readers to step outside the box. Get creative! A few finely minced or crushed strawberries or raspberries would be a great addition to this drink. And if you’re feeling bold, maybe even a splash of vodka wouldn’t hurt.