Glitter Cat Contributors
A new series featuring Glitter Cat legends using their skills to craft delicious beverages and tell their stories using products from our sponsors!
A new series featuring Glitter Cat legends using their skills to craft delicious beverages and tell their stories using products from our sponsors!
The Reverend Neichelle Guidry PhD gives a glimpse into her morning coffee routine as she creates a Carajillo with Licor 43 and coffee from her brand Black Girl Black Coffee. Check out her words and more photos here.
Enjoy a beautiful essay, photos, and recipe from Hana Yoshimoto here.
Shaa'ista Sabir takes us through her morning coffee routine. Check out her recipe and essay here.
Where East Meets West Highball Recipe
Ingredients:
.5oz or 15ml Lime Juice
.25oz or 7ml Torani Kiwi Syrup
.25oz or 7ml Torani Lychee Syrup
1oz or 30ml Oolong and Rose Tea Blend
1oz or 30ml Jinro Soju (Fresh)
1oz or 30ml Roku Gin
Sparkling Mineral Water, to top
Directions:
In an ice filled glass, pour each ingredient except for mineral water
Give everything a quick stir
Top with mineral water, optionally pour down bar spoon to keep drink from bubbling over
Garnish with lime wheel
Black Summer
1 1/2 ounce of gin
1 ounce of Smoked Black Cherry Syrup
1/2 ounce of lime
2/3 C. Frozen Dark Black Cherries
Splash of sparkling water
½ cup- ¾ cups ice
Blend and serve with lime wheel and dark cherry garnish
Ube Glaze Scones
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tbs baking powder
1/3 cup ube syrup
1 tbs vanilla extract
1 egg
1/2 cup milk (full fat cow milk, and full-fat oat milk work best, you need fatty milk)
3/4 cup unsalted butter (frozen)
Ube Glaze
1/2 cup powdered sugar
2 tbs of water (may need more)
1 tsp ube syrup
2 tbs unsalted butter - melted
Instructions
Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.
In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, and baking powder.
Blend or grate frozen butter. Add shredded butter and mix on low-speed until coarse crumbs form - careful not to over-mix.
In a small bowl, whisk together the egg, milk, Ube syrup and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.
Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.
While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.
Recipe-
2 cups orange juice
1 cup lemon juice
½ cup Torani Elderberry syrup (add more to taste)
1 cup Green Tea
-squeeze fresh lemon juice or use pre-packaged
-steep 1 cup of green tea for 4-8 minutes
-combine all ingredients and taste for preferred sweetness