It’s now June. Since
we are six months into our culinary workout, let’s get real. We need a break from turning on the
stove. It is already a hundred degrees
and humid and we just celebrated Memorial Day.
So let’s sit back with a cocktail or strawberry lemonade or cold brewed
coffee- ANYTHING CHILLED. This month’s
challenge is to make a cool drink using a new technique or flavor profile than
you haven't made before. Here a few links
for cocktails, etc. Just email D-money a pic of your icy beve or a portrait of you
sipping on the spirits. And if this is
too much effort given the humidity, take yourself out to a fancy cocktail bar and
learn something from an old-school bartender.
When I think of cocktails, I think of mixers. What can I do to dress up this liquid fire so it's easy on the way down? And, with all of these fresh fruits and fragrant herbs in season, why not mix them up and make a shrub? Last year, I made three kinds of shrubs (yes, I went overboard), all on the stove top. This time around, when I went in search of an inspiring recipe, I came across a slightly different method that I suppose is considered old fashioned. This shrub recipe is raw, no cooking required. It just takes a bit more patience, which on these beautiful summer days, I seem to have some to spare. And, what I like most about shrubs is that you can mix them with your favorite kind of bubbly (mineral, soda, tonic, champagne, etc) and enjoy them at any time of day! Or, for a little rosey in your cheek, I'd suggest vodka :)
ReplyDeleteStrawberry, Basil, Balsamic Shrub
Mix together 2 cups mashed strawberries and 1 cup white sugar, cover and let macerate for 5 hours in a cool/dark place. Add 1/2 cup balsamic vinegar, 1/2 cup white balsamic vinegar, and 10 leaves of fresh, finely chopped basil. Return the mixture to a cool/dark spot for one week. Press and strain the contents into a clean jar and store in the fridge for up to 6 months.
Yields ~ 1/2 quart
Lea- I can't wait to meet you next time I get to the farm. This sounds "very California" in a very good way. This reminded me of some fermented fruit liquors I made in France one summer. I had put it out of my mind, but this triggered it. I love that you can make your shrub and keep it in the fridge. This sounds like a perfect thing Deb since it makes a fancy drink but is little work when executed (plus you can mix it with bubbly.)
DeleteWe have been experimenting with this. So far we've had mojitos (which we made a mint infused simple syrup for) and a dark and stormy. I'm the type of person who likes to drink a cocktail but really knows nothing about them, has a terrible time choosing one and really detests making them as there are usually a lot of steps and it gets sticky. I would like in my lifetime to find something other than a vodka gimlet or vodka tonic/club that can serve as a go-to cocktail - especially when the weather gets hot or you're out to a fancy/fun dinner and you just want to kick the night of with something fun/special (I typically default to a glass of bubbly b/c again I cannot think of a fun cocktail to order, not that this is really a bad thing).
ReplyDeleteAnywho, back to the challenge. Our mojitos were delish, though we still need to work on how much muddled mint we really want in the glass, since it felt like drinking a cocktail with a salad in it. I think we might need to do some straining next time. We experimented with the ratios of simple syrup and sugar and rum - Rob likes a little more sugar in his, I like a little more citrus. All in all, I like the flavor profile of this, but again it's a lot of work, definitely left the kitchen sticky and the result needs some tweaking/refinement.
On to the dark and stormy. I've been wanting to try this one for a while. It met my criteria - super simple and with citrus. Ginger beer, rum and lots of lime. I had never purchased ginger beer, so that was fun. Also fun doing some research on what constituted "good rum" combined with what's actually sold in PA state stores. The ginger beer has a very interesting taste, not sure I'd like to drink it on its own, but def better when mixed. The recipe called for half a glass of quality rum, half glass of ginger beer and 3+ limes. We liked the dark and stormy, but boy did it pack a punch - did you read the half glass of rum part, and you should know I don't have small glasses in the house :) I think we'd make it again, but maybe shoot for half glass portions or something. We didn't have more than one.
Tonight I'm going to try a Ginger Shandy - 1 bottle of ginger beer + 3 bottles of Hoegaarden beer + 1 sliced up lemon. Will report back.
If anyone has any ideas which are citrus (particularly lime based), send 'em my way. Also thinking I should consider going the cocktail with bubbly route. There's one thing Yates ladies like, and it's some bubbly. Hello.
I always get a Champagne Julip at Eastern Standard. We need to get Kevin at the beach for a week long cocktail seminar.
ReplyDeleteThe time we were all together with Kevin at ES he introduced them to me, too! Now I always offer that as an option for our annual Kentucky Derby party. They have become very popular!!!! Yum! Yum!
DeleteFor this challenge I made the Modern Martini. I commonly see a recipe that I think is weird and then it bothers me until I make it. Cilantro infused gin is NOT a combination that I expected to work. The method was to make a simple syrup and then add lime juice and a few cups of cilantro, pour a bottle of gin over it and infuse for a few days. Strain. Reserve up to one month. Shake. Add a squeeze of lime and serve.
ReplyDeleteThis drink was smooth and herbaceous, but not obnoxiously. I thought it was a very clever combination in the end and was a smash with the crowd I served it to. It is almost pure gin, so it was lethal. If I can plan the right menu, I will make this for a party and serve before dinner.
This was an absolutely yummy martini! It was a little on the string side for me, but went down so smoothly! Great job of sharing them with all of us at the beach, Christy.
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