Happy Friday! For this week’s #MKFridayCocktails we’re making a Dark & Stormy. We use our classic ginger syrup and fresh lime. We’d love to see your recipes. Take a pic of your version of a Dark & Stormy or another recipe using one of our syrups and post to instagram. Don’t forget to tag the image #MyMorrisKitchen. We’ll be posting our favorites on the blog and our feed. #DarkandStormy
What you’ll need: 
½ oz Morris Kitchen Ginger Syrup2 oz Dark Rum1 oz Lime Juice3 oz SeltzerLime WedgeFill a highball glass with ice. Add seltzer, Ginger Syrup and lime. Stir. Slowly pour rum on top to keep color separate. Garnish with a lime wedge.Photo courtesy of: Nicole Franzen

Happy Friday! For this week’s #MKFridayCocktails we’re making a Dark & Stormy. We use our classic ginger syrup and fresh lime. We’d love to see your recipes. Take a pic of your version of a Dark & Stormy or another recipe using one of our syrups and post to instagram. Don’t forget to tag the image #MyMorrisKitchen. We’ll be posting our favorites on the blog and our feed. #DarkandStormy

What you’ll need: 

½ oz Morris Kitchen Ginger Syrup
2 oz Dark Rum
1 oz Lime Juice
3 oz Seltzer
Lime Wedge

Fill a highball glass with ice. Add seltzer, Ginger Syrup and lime. Stir. Slowly pour rum on top to keep color separate. Garnish with a lime wedge.

Photo courtesy of: Nicole Franzen
Happy Friday! With fall fast approaching, we’re looking forward to enjoying our favorite cocktails inspired by the cooler months leading to winter. September is the beginning of apple season, so applejack is the perfect choice for today’s #MKFridayCocktail. We’re making a Jack Rose, a libation made popular in the 1920s, and combines applejack (a brandy distilled from apples), our very own grenadine syrup and fresh lime juice. Our homemade grenadine syrup is essential in creating this perfect sweet and sour cocktail. Hope you enjoy! #MyMorrisKitchen
What you need:2oz Applejack1/2 oz Grenadine Syrup1oz Fresh Lime Juice
Combine all ingredients in a shaker, shake well with ice and pour into a chilled glass. Garnish with lime. 

Happy Friday! With fall fast approaching, we’re looking forward to enjoying our favorite cocktails inspired by the cooler months leading to winter. September is the beginning of apple season, so applejack is the perfect choice for today’s #MKFridayCocktail. We’re making a Jack Rose, a libation made popular in the 1920s, and combines applejack (a brandy distilled from apples), our very own grenadine syrup and fresh lime juice. Our homemade grenadine syrup is essential in creating this perfect sweet and sour cocktail. Hope you enjoy! #MyMorrisKitchen

What you need:
2oz Applejack
1/2 oz Grenadine Syrup
1oz Fresh Lime Juice

Combine all ingredients in a shaker, shake well with ice and pour into a chilled glass. Garnish with lime. 

Gin Gin Cucumber Popsicles
What you’ll need:
2 oz. Morris Kitchen Ginger Syrup2 oz. craft gin1 large cucumber, peeled with seeds removedJuice of 2 limes6 sprigs of mint1 cup water
In a blender combine cucumber, mint, lime juice, MK Ginger Syrup and gin, blend until mixture is smooth. Add water and blend for 5 seconds to incorporate. Fill the ice pop molds 3/4 full with the cucumber and ginger mixture. Place molds in freezer for 1 hour and then put the ice pop sticks in the mold. Freeze for 12 hours to ensure popsicles have set before serving. 

Gin Gin Cucumber Popsicles

What you’ll need:

2 oz. Morris Kitchen Ginger Syrup
2 oz. craft gin
1 large cucumber, peeled with seeds removed
Juice of 2 limes
6 sprigs of mint
1 cup water

In a blender combine cucumber, mint, lime juice, MK Ginger Syrup and gin, blend until mixture is smooth. Add water and blend for 5 seconds to incorporate. Fill the ice pop molds 3/4 full with the cucumber and ginger mixture. Place molds in freezer for 1 hour and then put the ice pop sticks in the mold. Freeze for 12 hours to ensure popsicles have set before serving. 

Tequila Smash
What you’ll need:
1/2 oz Morris Kitchen Preserved Lemon Syrup2 oz Tequila1/2 Lime, Quartered Lengthwise2 oz. fresh watermelon juice6 Blueberries7 Fresh Mint LeavesCrushed Ice
Using a muddler, lightly smash blueberries, mint and lime with Morris Kitchen Preserved Lemon Syrup and tequila in a cocktail shaker. Add watermelon puree. Strain into a rocks glass or tumblr and top with crushed ice. Spoon berries onto ice and garnish with a mint sprig.

Tequila Smash

What you’ll need:

1/2 oz Morris Kitchen Preserved Lemon Syrup
2 oz Tequila
1/2 Lime, Quartered Lengthwise
2 oz. fresh watermelon juice
6 Blueberries
7 Fresh Mint Leaves
Crushed Ice

Using a muddler, lightly smash blueberries, mint and lime with Morris Kitchen Preserved Lemon Syrup and tequila in a cocktail shaker. Add watermelon puree. Strain into a rocks glass or tumblr and top with crushed ice. Spoon berries onto ice and garnish with a mint sprig.

Ginger Mint Gimlet 
What you’ll need: 
1 oz MK Ginger Syrup 2 oz Craft gin 1 oz fresh lime juice 6 Fresh mint sprigs 
Pour MK Ginger Syrup, gin, lime juice and mint into a cocktail shaker and shake with ice. Strain into a copper mug or highball glass over fresh ice. Garnish with lime and mint. Enjoy!

Ginger Mint Gimlet

What you’ll need:

1 oz MK Ginger Syrup
2 oz Craft gin
1 oz fresh lime juice
6 Fresh mint sprigs

Pour MK Ginger Syrup, gin, lime juice and mint into a cocktail shaker and shake with ice. Strain into a copper mug or highball glass over fresh ice. Garnish with lime and mint. Enjoy!

For today’s studio lunch we prepared a basmati rice bowl with spinach from our garden topped with spicy yogurt #MKStaffMeal
Basmati rice: cooked with cinnamon, cardamom, beef stock
Veggies from the garden: eggplant, peppers, corn, basil, mint, tomatoes, red onion and spinach
Yogurt: spiced with chili powder and sea salt with a splash of olive oil 

For today’s studio lunch we prepared a basmati rice bowl with spinach from our garden topped with spicy yogurt #MKStaffMeal

Basmati rice: 
cooked with cinnamon, cardamom, beef stock

Veggies from the garden: eggplant, peppers, corn, basil, mint, tomatoes, red onion and spinach

Yogurt: spiced with chili powder and sea salt with a splash of olive oil 

Today for our #MKFridayCocktails recipe series we’re mixing up Moscow Mules, a lime and ginger inspired libation, made with our signature MK Ginger Syrup. Want to try something a little different? Substitute the Vodka with a smokey Mezcal for a Oaxacan twist on the classic drink. 
What you’ll need
1 oz Morris Kitchen Ginger Syrup2 oz Vodka1 oz Fresh Lime Juice3 oz SeltzerLime WedgePour Morris Kitchen Ginger Syrup, vodka, and lime juice into a cocktail shaker and shake with ice. Strain into a copper mug (or a highball glass if you don’t have one) over fresh ice. Top with selzter and garnish with a lime wedge.

Photo: @nicole_franzen

Today for our #MKFridayCocktails recipe series we’re mixing up Moscow Mules, a lime and ginger inspired libation, made with our signature MK Ginger Syrup. Want to try something a little different? Substitute the Vodka with a smokey Mezcal for a Oaxacan twist on the classic drink. 

What you’ll need

1 oz Morris Kitchen Ginger Syrup
2 oz Vodka
1 oz Fresh Lime Juice
3 oz Seltzer
Lime Wedge

Pour Morris Kitchen Ginger Syrup, vodka, and lime juice into a cocktail shaker and shake with ice. Strain into a copper mug (or a highball glass if you don’t have one) over fresh ice. Top with selzter and garnish with a lime wedge.
Photo: @nicole_franzen
Purslane: Weed or culinary delight? Mostly overlooked as an obnoxious plant in the garden, purslane is gaining popularity as a tasty and nutritious addition to salads, sandwiches and more. High in vitamin E and essential omega-3 fatty acids, purslane is a favorite among the staff here at Morris Kitchen. Today for our #MKStaffMeal we prepared a purslane salad with market melon and tomatoes.

Purslane: Weed or culinary delight? Mostly overlooked as an obnoxious plant in the garden, purslane is gaining popularity as a tasty and nutritious addition to salads, sandwiches and more. High in vitamin E and essential omega-3 fatty acids, purslane is a favorite among the staff here at Morris Kitchen. Today for our #MKStaffMeal we prepared a purslane salad with market melon and tomatoes.

Purslane salad with market melon and tomatoes
Peel the melon and chop; add to a bowl with tomatoes and toss lightly with apple cider vinegar, sea salt and olive oil. Add a few large slices of hot pepper to the bowl. Leave these large enough that you can pull them out before serving. They will add a nice level of heat. 
Let all ingredients marinate for 15 minutes and then toss in the purslane before serving. 

Purslane salad with market melon and tomatoes

Peel the melon and chop; add to a bowl with tomatoes and toss lightly with apple cider vinegar, sea salt and olive oil. Add a few large slices of hot pepper to the bowl. Leave these large enough that you can pull them out before serving. They will add a nice level of heat. 

Let all ingredients marinate for 15 minutes and then toss in the purslane before serving. 

Happy Friday! Celebrate the end of the week with a Pimm’s Punch made with our very own MK Ginger Syrup. Easy to make and is a perfect beverage for these hot Summer days #MKFridayCocktails  
Pimm’s Punch

What you’ll need
4 oz Morris Kitchen Ginger Syrup16 oz Seltzer16 oz Pimm’s No. 11/2 cup Lime Wedges1/2 cup Lemon Wedges1 cup Watermelon1 cup Blueberries6 Fresh Mint SprigsAdd fruit and Pimm’s to a pitcher. Separately, stir MK Ginger Syrup with seltzer. Add ginger ale to pitcher and stir. Pour into enamel cups over ice and garnish each cup with a mint sprig. Serves 4-6

Photo by: @Nicole_Franzen

Happy Friday! Celebrate the end of the week with a Pimm’s Punch made with our very own MK Ginger Syrup. Easy to make and is a perfect beverage for these hot Summer days #MKFridayCocktails  

Pimm’s Punch
What you’ll need

4 oz Morris Kitchen Ginger Syrup
16 oz Seltzer
16 oz Pimm’s No. 1
1/2 cup Lime Wedges
1/2 cup Lemon Wedges
1 cup Watermelon
1 cup Blueberries
6 Fresh Mint Sprigs

Add fruit and Pimm’s to a pitcher. Separately, stir MK Ginger Syrup with seltzer. Add ginger ale to pitcher and stir. Pour into enamel cups over ice and garnish each cup with a mint sprig. Serves 4-6
Photo by: @Nicole_Franzen
Happy Friday! This week’s cocktail recipe calls for our seasonal MK Rhubarb Syrup, made from locally sourced rhubarb. A refreshing treat to start off your weekend or perfect for a summer backyard BBQ. #MKFridayCocktails

Rhubarb Fizz

What you’ll need:
1 oz Morris Kitchen Rhubarb Syrup
2 oz Gin
1 oz Aperol
3 oz Seltzer
Rhubarb RibbonsFill a highball glass with ice to chill, then discard the ice. Stir MK Rhubarb Syrup, gin and Aperol in the glass. 
Add a few cubes of fresh ice, then top with seltzer. Garnish with rhubarb ribbons.Photo Courtesy of @nicole_franzen
Happy Friday! This week’s cocktail recipe calls for our seasonal MK Rhubarb Syrup, made from locally sourced rhubarb. A refreshing treat to start off your weekend or perfect for a summer backyard BBQ. #MKFridayCocktails
Rhubarb Fizz
What you’ll need:

1 oz Morris Kitchen Rhubarb Syrup

2 oz Gin
1 oz Aperol
3 oz Seltzer
Rhubarb Ribbons

Fill a highball glass with ice to chill, then discard the ice. Stir MK Rhubarb Syrup, gin and Aperol in the glass. 
Add a few cubes of fresh ice, then top with seltzer. Garnish with rhubarb ribbons.

Photo Courtesy of @nicole_franzen
We received papalo, a unique and complex herb, in our CSA box this week. Papalo is a common culinary herb used throughout Mexico and South America and it’s distinctive taste can be best described as a cross between cilantro and arugula. Papalo Verde Sauce Recipe:Sauté white onion and jalapeño with olive oil until onions are translucent. Place in blender and add leaves of papalo, fresh lime juice and salt. Adjust to taste by adding more salt or leaves of papalo. Pour in a bowl and allow to cool. Also, try adding diced avacados for a fresh summer salsa. Enjoy!


We received papalo, a unique and complex herb, in our CSA box this week. Papalo is a common culinary herb used throughout Mexico and South America and it’s distinctive taste can be best described as a cross between cilantro and arugula. 

Papalo Verde Sauce Recipe:
Sauté white onion and jalapeño with olive oil until onions are translucent. Place in blender and add leaves of papalo, fresh lime juice and salt. Adjust to taste by adding more salt or leaves of papalo. Pour in a bowl and allow to cool. Also, try adding diced avacados for a fresh summer salsa. 

Enjoy!