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Recipe: Master Cleanse!


Recipe: Master Cleanse!

When we were first introduced to this recipe, created by the handsome cocktail duo, Lucas Plant and Daniel Osborne of Bull in China, we knew it would become a staple on our cocktail menu. It's the perfect drink for any time of the day and for those who want to indulge without any guilt. It’s healthy (-ish) and is a great even without the tequila- but why would you want to leave the best part out?!

Fun facts about carrot juice:

- It has a TON of vitamin A

- Among 39 fruits and veggies, carrots are ranked #10 in nutritional value

- Great source of dietary fiber

- Aids in metabolism of fat and absorption of iron

- A good source of magnesium which is needed for bone, protein, making new cells, activating B vitamins, relaxing nerves and muscles, clotting blood, and in energy production!

Holy Smokes! Make a big batch!

* This information and more can be found here.

It takes a little time to prep… but it lasts up to three days! 

Makes 3 cocktails

Prep time: 15 mins

For the Juice: Yields about 12 oz.

   4 large carrots

   2 sweet apples (we love honeycrisp)

   1 lemon

For the salted rim:

   1 tsp dried ancho chile powder

   1 tsp cayenne powder

   2 T salt

For the Cinnamon-Cayenne Agave:

   ¼ c. 100% Agave syrup

   3T boiling hot water

   1 tsp cinnamon

   1 tsp cayenne

**For making bigger batches, you’ll want to keep a 2:1 ratio for agave to hot water. Two parts agave, one part hot water. As for carrot and apple juice shoot for a 1:1 ratio. One part carrot, one part apple.


Step 1: Make Syrup- simply add agave, boiling hot water, cinnamon, and cayenne together in a bowl and mix thoroughly. Set aside to cool.

Step 2: Wash and peel carrots, core apples and throw them in the juicer. Squeeze ½ a lemon into the juice and mix. It’s yummy and kid friendly at this point!

Step 3:  Mix together salt, cayenne, and ancho chile.

Then it all comes together!

Use a pint glass. Take remaining lemon and rim the lip of the glass with lemon juice. Dip rim into your salt mixture.

In a cocktail shaker add:

   4 oz. (1/4 c carrot-apple juice)

   3/4 oz. cinnamon- cayenne agave

   1 1/2 oz. tequila

   Add a scoop of ice and shake, shake, shake

Pour directly in to your salted-pint glass, top with ice and feel good about how you started your day!




Cool as a Cucumber - Cucumber Melon Gazpacho

IMG_6095 Girl, this heat! Our garden is feeling it, and our cucumbers are going crazy! How's a lady to cool down before our 5 o'clock G&T? May we introduce Besaw's Cucumber Melon Gazpacho. Take the most cooling ingredients you can think of: sweet honeydew melon, refreshing cucumber & mint, fresh-squeezed lemon juice & bright greek yogurt, and you've got a delightfully chilling soup for a quick (& super easy) lunch or appetizer option.


Makes 3.5 quarts

2 C honeydew melon 3 C cucumber 1 1/2 tsp chopped garlic 1/4 yellow onion 1 C celery 3 mint leaves 1/3 C apple cider vinegar 1/3 C fresh lemon juice 8 C vegetable stock 3 to 4 tsp salt 3/4 tsp white pepper

Peel cucumbers and place in blender with honeydew, garlic, chopped onion, celery, vegetable stock, apple cider vinegar, mint & lemon juice.

Purée all ingredients, garnish with a tablespoon of greek yogurt.

Happy August, Friends!

IMG_6094 (1)



Beth's Watermelon Sangria

Watermelon Sangria Dive If you're like us, you probably love love love sangria. It's so pretty and summery--not to mention a great way to use up all that super-ripe fruit from the farmer's market binge last weekend. Plus, it disguises a cheap bottle of wine!

Beth's Watermelon Sangria uses a few key upscale ingredients to make this version extra fancy & popping with summer color. Makes about 16 servings, perfect for that impromptu weekend BBQ.

You'll Need: 12 C cubed watermelon, divided 1 750 mL bottle dry white wine 1 C vodka 1/2 C Benedictine 1 medium lime, quartered 1 orange, cut into wedges 1 C fresh berries--optional--we like blackberries, because the season collides nicely with our local watermelon.

Place 8 cups of watermelon cubes in a blender & blend on high until smooth. Strain juice through cheesecloth or a mesh strainer into a large pitcher. Pour the wine, vodka & Benedictine into the pitcher. If you think it needs more sweetness, you can add about half a cup of simple syrup to the mix as well. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange & berries into the sangria. Chill for 4 hours before serving.

Beth likes to garnish it with some watermelon balls and a bright sprig of mint.


Watermelon Sangria 2



Besaw's 4th of July BBQ!

A quick update in case you missed it. Thanks to everyone who came out to help Besaw's celebrate the 4th of July! photo1 photo2 photo3 photo4 photo5 photo6 photo7


What are y'all planning for the July 4th holiday? It's on a Friday this year, so there's no excuse not to fire up that grill--or at least eat the bounty from someone else's, right?

In case you're taking on the grilling at home, here's a fun collaboration between Cheffy and our GM, Matt (also a fabulous cook in his own right):

Cheffy's BBQ Sauce Makes enough to marinade about 3 racks of ribs, with enough left over to slather on when they're done.

You'll Need: 1 quart apple cider vinegar 1/4 C black peppercorns 1 T whole cloves 1/4 C coriander 1/4 C mustard seeds 1 T garlic, chopped 1 C white wine or beer 3 quarts tomato purée 1 T fresh parsley, chopped 2 T Worcestershire 1 1/2 C molasses 1/4 C brown sugar

Bring apple cider vinegar, peppercorns, cloves, coriander & mustard seed to a boil. Strain & reserve liquid. Simmer liquid & balance of ingredients on low heat for 2-3 hours, until desired thickness is reached. You can use this tangy sauce to marinade any meat over night, and as a sauce to finish!

Matt's BBQ Baked Beans

1 Lb White beans, soaked for 24 hrs.

After soaking, salt the beans & boil--covering with fresh water by two inches--for approximately 1-1/2 hours.

3 slices bacon, diced and cooked 'til brown 1/2 cup diced onion, sautéed with bacon 1 clove minced garlic, sauéeed with bacon

Cook all above until bacon browns, strain (save bacon grease!) & add to beans.

8oz. Cider Vinegar 1 T Black Peppercorns 1tsp. Whole Cloves 1 T whole coriander 1 T Whole Mustard

Bring all above to a boil, then strain & add to below with beans:

1 T chopped garlic 4 oz. White wine 16 oz. Tomato Purée 1/2 oz. Chopped Fresh Parsley .5 oz Worcestershire Sauce 1/2 cup Molasses 2 oz. Brown Sugar

Bring above to a boil, then add everything together with reserved bacon grease.

Bake all the above at 350 degrees for approximately one hour, stirring regularly until bubbly.

Don't have 24 hours to prep? Don't want to cook at home? That's where Besaw's comes in: Our second annual 4th of July BBQ in the garden is happening from 4-7pm, allowing plenty of time to get down to the fireworks at the waterfront. Cheffy's serving up a menu of BBQ classics, along with every fabulous summertime side you can imagine. Send us an email: and we'll make you a reservation! Whether you choose a picnic blanket in the grass, or a table in the garden, this promises to be the easiest 4th of July BBQ you've ever attended.


One entrée, choice of two sides & dessert:

Laney Family Farms Ground Beef Cheeseburger Two All-Beef Hot Dogs Two Veggie Kebabs $16.00

Elk Cheeseburger Baby Back Ribs Grilled Wild Salmon $20.00

Dessert Lemon Pound Cake & Fresh Watermelon

Sides Corn on the Cobb Potato Salad Simple Green Salad House Veggie Chips Fresh Seasonal Fruit BBQ Baked Beans

 Happy Independence Day, Everyone!