Fill the rest of the way with seltzer water. Fill pitcher or jar halfway with crushed ice. Add fresh lime juice, white rum & liqueur.
Pour syrup into a large pitcher or jar when ready to serve.Ģ. When cooled, strain out cilantro & discard. Remove from heat, stir in fresh cilantro sprigs, cover & let cool. Make a “simple syrup” by putting the raw sugar & water into a saucepan on med heat. Lots of Crushed Ice, Seltzer Water, Lime wheels for Garnishġ. It was a hot night….perfect for lots of fresh local foods & homemade peach ice cream, not to mention a large jar of my ice-cold “Cilantro Limeade Rum Cooler” made especially for the evening.įirst a quick recipe for “Cilantro Limeade Rum Cooler for Third Thursday July”ġ/2 cup St. It was lots of fun, well attended, the food & drink abundant & outstanding. They asked me to host a “Pop-Up Third Thursday Potluck” at my house in Historic Germantown, downtown Nashville. This July they decided to shake things up a bit.
One month at Nancy’s house, the next at Gigi’s, both in the Hillsboro/Belmont neighborhood of Nashville. I love the food, the camaraderie, the ever-changing parade of guests as well as the stalwart friends.įor a few years now Third Thursday Potluck has been hosted by Nancy and Gigi. Third Thursday is always one of my very favorite evenings of each month.
Gigi gaskins how to#
Writer, Nancy Vienneau shares with readers interesting, seasonal recipes as well as tips on how to start your own community potluck dinner club. Relish Magazine () is now running a regular monthly column on this wonderfully social, local & edible event. It seems that the “Third Thursday Potluck” here in Nashville, started by lover’s of good foods and good deeds Nancy Vienneau (Good Food Matters) & Gigi Gaskins (HatWRKS), is getting quite a bit of buzz.
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