Steamed Vanilla Milk

Recipe courtesy of Mrs.Aly&Mr.Jim

8 oz. milk
1 1/2 oz. Torani Vanilla Bean syrup

Steam Torani syrup and milk together; pour into glass.

Italian Lemonade

Recipe courtesy of linda98ny

• 2 cups lemon juice (12-15 lemons)
• 2 cups Basil simple syrup
• 2 cups cold water
• Ice
• Lemon twists for garnish

Basil simple syrup:

• 1 bunch fresh basil washed and stemmed
• 2 cups sugar
• 1 cup water

In saucepan, combine basil, sugar and water.  Simmer until sugar is dissolved about 5 min.  Cool, strain the syrup and store in refrigerator.

Mix lemon juice, syrup, and water together in pitcher and store in refrigerator.   Pour over ice filled glasses and enjoy!

Cactus Pear Fizz

Recipe courtesy of GilliMax

• 1/2-ounce cactus pear syrup 
• 2 tablespoons fresh orange juice 
• 1 tablespoon fresh lime juice 
• Ice 
• Lime club soda 

Stir together cactus pear syrup, orange and lime juice in the bottom of a glass. Add a few ice cubes and fill to the top with club soda. 

Basil Lemonade

Recipe courtesy of wrysmyguy

• 1 cup sugar 
• 1 cup fresh basil leaves, plus 8 sprigs for garnishing 
• 8 cups lemonade 

In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a re-sealable container and discard the solids. Pour 2 to 3 teaspoons of the basil syrup into each of 8 ice-filled glasses, then fill with lemonade. Garnish with an additional sprig of basil. (You can cover and refrigerate the remaining syrup for up to 2 weeks.)

Korean Ginger Tea - Saenggancha

Recipe courtesy of Lishie0729

• 3 one inch pieces of fresh ginger, coarsely chopped
• strip of orange peel
• 4-5 teaspoons clear honey
• ground cinnamon for sprinkling

Put the ginger, orange peel and honey in a saucepan and add 41/2 cups
water. Bring to a boil, then simmer slowly for 15-20 minutes. Strain the
tea and sprinkle a little cinnamon on top. Serve hot or cold.

Ginger Rogers

Recipe courtesy of wrysmyguy

• 8-12 mint leaves
• ½ oz. ginger syrup (recipe below)
• 1 ½ oz. gin
• ½ oz. fresh lime juice
• Ginger ale
• Lime wedge for garnish

1. Put mint leaves in a glass, cover with syrup, and muddle lightly until the mint begins to release its aroma.
2. Fill a glass with ice; add gin and lime juice and top with ginger ale.
3. Using a bar spoon, stir the drink from the bottom up to mix. Garnish with lime wedge.

Ginger Syrup

• 2 ounces ginger, thinly sliced
• 1 cup sugar
• 1 ½ cup water
• 1 ½ tsp. whole black peppercorns

1. Combine ginger, sugar, water, and peppercorns in a medium saucepan over medium heat.
2. Bring to a simmer, stirring until sugar dissolves. Continue simmering for 30-40 minutes or until syrup smells very gingery.
3. Remove from heat and cool.
4. Strain syrup through a sieve, transfer to a bottle, and refrigerate for up to two weeks.