BLUEBERRY GIMLET

• GIN
• 1/2 CUP OF BLUEBERRY SYURP
• 1/8 CUP OF LIME
• ICE

IN A TALL PITCHER WITH ICE ADD GIN FIRST THEN THE REST OF THE INGREDIENTS, MIX AND SERVE

BLUEBERRY SYURP 

• 1 PINT BLUEBERRIES
• 1 TABLESPOON OF SUGAR
• 2 TABLESPOONS OF WATER

IN A SMALL SAUCE POT PLACE ALL INGREDIENTS AND COOK UNTIL SOFT, SMASH, STRAIN AND CHILL.

SALTED CARMEL POPCORN

CARMEL SAUCE

• 2 CUPS OF BROWN SUGAR (LIGHT OR DARK)
• WATER TO MAKE SUGAR LOOK LIKE WET SAND
• 1/4 CUP OF CREAM
• 1 TABLESPOON OF COARSE SEA SALT
• 1 TABLESPOON OF BUTTER

IN A LARGE SAUTE PAN PUT IN SUGAR AND WATER, BRING TO A BOIL, BE CAREFUL NOT TO BURN, WHEN FOAMING ADD CREAM, BRING BACK TO A BOIL.  WHEN CARMEL STARTS TO THICKEN TURN OFF HEAT WHISK IN BUTTER AND SEA SALT.

POPCORN

• 1/4 CUP OF POPCORN KERNELS
• 1 TABLESPOON OF OIL
• LARGE POT WITH HIGH SIDES

ADD OIL TO POT ON HIGH HEAT, PUT IN POPCORN KERNELS, WHEN OIL STARTS TO BUBLE COVER POT WITH TOP, CONTINUALLY SHAKE POT. WHEN POPPING SLOWS TURN HEAT OFF.

PLACE POPCORN IN LARGE BOWL, POUR IN CARMEL. ENJOY!

EPISODE 2 BLUEBERRY GIMLET with CARMEL POPCORN

BLUEBERRY GIMLET

• Blueberry syrup can be made in large batches and frozen
• Lime Juice can be frozen as well
• Strain syrup very well

POPCORN

• Be careful not to burn popcorn, watch heat carefully
• Do not use to much water when making carmel (looks like wet sand at beach)

EPISODE 2 TIPS/TRICKS

D.U.I.

DINING UNDER THE INFLUENCE

​Welcome to Dining Under the Influence.  A new web series from Taylor Strecker and Ed McFarland where we do what we do best, eat and drink. The appetizer is always the drink and the entree is always boozy food.   We have fun doing it and we will show you how easy it is to do these things at home.  You can follow all of the action here or directly on our YouTube channel (Click here to subscribe)                               .

RECIPIES.