With zero experience in mixing or creating cocktails, Jan Wiley began spending time researching online. All of her recipes are original creations. Knowing that presentation is almost as important as taste, she went to work.
Jan refers to herself as a “Cocktail Hobbyist,” with plenty of family and friends willing to serve as taste testers.
You can see her creations in every issue of Lake Lifestyles magazine, and can you follow Jan and her recipes on her Facebook page titled Ozarks On The Rocks.
Greek Sushi
(Makes approximately 10)
Start by trimming the ends of 2 English cucumbers to square them up. Using a mandoline or sharp vegetable peeler, make 20 thin cucumber ribbons. For the filling, finely dice 1 medium sized tomato and approximately 15 Kalamata olives. Set aside. To assemble your sushi you will lay 2 cucumber ribbons (one on top of the other) on your work surface and spread a thin layer of regular flavored hummus along the entire length. Once that is done, add a sprinkle of your chopped tomatoes, Kalamata olives, and some crumbled feta cheese. Start at one end and roll them up using an additional dab of hummus to secure the end if needed. Garnish with a fresh sprig of dill.
Girls Weekend
(makes 1 drink)
To make this drink you will need to make thin cucumber ribbons using a mandoline or vegetable peeler. Wet the inside of your glass first, and use the back of a teaspoon to help wrap the cucumber ribbon around the inside of the glass. Once this is done, add a watermelon chunk in the bottom of your glass and gently muddle to release its juices. Pack your glass with crushed ice and add 1 ounce of Cucumber Vodka, 1 ounce of St. Germain Liqueur, and 1 ounce of Simple Syrup. Top off with your favorite Prosecco and give it a gentle stir to combine. Garnish with a watermelon chunk, fresh mint, and a straw.
Strawberry Bruschetta
(Makes approximately 20)
Preheat oven to 375 degrees. While your oven is heating you will want to slice a baguette into 1/2 inch slices. Brush each side with olive oil and a sprinkle of kosher salt. Toast in your oven on both sides until golden, then set aside. In a bowl combine 1 pint of chopped fresh strawberries, 1 tablespoon olive oil, 2 teaspoons of balsamic vinegar, and 3 tablespoons of julienned fresh basil. Give this a good stir to start marinating. In a separate bowl, add 1 cup of ricotta cheese and 2 tablespoons of honey. Stir until well combined. To assemble, spread about 2 teaspoons of the ricotta mixture on each baguette slice and top with about 1 tablespoon of the marinated strawberries. Finish them up with a drizzle of balsamic glaze.
Raspberry Coconut Mojito
(makes 2 drinks)
In a large shaker add 10-12 raspberries, 6-8 fresh mint leaves and 2 ounces of lime juice. Muddle well. Then you’ll add 4 ounces of Light Rum, 1.5 ounces of Simple Syrup, and 2 ounces of Coconut Cream. Add ice and shake vigorously for at least 20 seconds to combine, and strain (or not) into your two ice filled glasses. Garnish with some flaked coconut (optional), fresh raspberries, and a sprig of fresh mint.
See more of Jan’s recipes on her Facebook page titled Ozarks on the Rocks.
