This is another of the Shrub-based cocktails that I’ve been playing with. This one was a winner for me. The Lemon Shrub bites through the rich sweetness of the Rye with a nice balance of sweet and sour. The smell of the shrub might be shocking for some on the nose at first but it mellows out once the drink sits for a bit.
No garnish is necessary, however candied lemon peel might quite well here.1-1/2 oz Rye Whiskey (Old Overholt is used here)
1 oz Extra Dry Vermouth
1/2 oz Lemon Shrub
2 dahses of Angostura Bitters
Combine all ingredients over ice. Stir and strain into either a cocktail glass or wide rocks glass. Served up.
If you look up ^^ you may have noticed that the “On the Shelves” section now has the longer title of “On the Shelves/In the Garden”. I wanted to include what I am growing at home because these ingredients make up the seasonal nature of some of the drinks I make. It’s a goal of mine to expand greatly upon this section.
Besides the rewarding nature of actually producing something from a seed, it’s also satisfying to go outside, pick something from a garden and then use it as a star in whatever that day’s drink (or food) is.
I’m seriously looking forward to picking these guys when they’re ready: And making a Bloody Mary with them.
Check back for updates. I’ll be changing stuff out seasonally.
Recently a friend of mine was up in Napa visiting family and was gracious enough to bring back a case of Gloria Ferrer sparkling wine with her. After downing a couple of the bottles, I decided that maybe I could use them in other (cocktail) ways.
This week I picked up a small container of hibiscus flowers in syrup. I’ve seen some really gorgeous drinks with these and hoped they actually tasted as good as they looked. I am a believer that your drink garnish should 1. make sense with your drink 2. taste good. And these did both. On it’s own, the hibiscus flowers are a bit chewy like a fruit leather, and taste somewhat like rhubarb.
I wanted this drink to be an easy cocktail that could be whipped up quick as necessary, but also look lovely. Need a Mother’s Day cocktail, something for a brunch for people who *gasp* don’t like Bloody Marys, or are bored by Mimosas? Here you go.
Be careful with the mint. More than half a bar spoon will overpower the drink. I learned that the first time around on this. Together, the mint and hibiscus provided a sweet backdrop to the sharpness of the sparkling wine. And that flower is a nice little treat at the end.
1/2 bar spoon of mint simple syrup
1 hibiscus flower in syrup
4 oz sparkling wine (I used Gloria Ferrer’s Blanc de Blancs, or use a good dry sparkling wine or prosecco)
Pour the mint syrup in the bottom of a champagne flute. Pick out a hibiscus flower, shake off a bit of the syrup, but having some of the liquid still on the flower is fine and will add some extra hibiscus flavor. Place the flower gently in the bottom of the flute and pour the sparkling wine down into the center of the flower. The flower should stay at the bottom of the glass and open up slightly as it sits.
I’m starting to amass a large collection of infused/flavored simple syrups. Partly it’s that I keep surprising myself with how much syrup is left after I make a batch for a sorbet. And because I always just mindlessly make a 1 cup to 1 cup ratio every time I do a syrup. So yeah, a lot of these bottles.
To try and start using them up I’ve been picking my brain for new ways to use them. Mint lattes? Why not! Basil lattes? No. Nononono… Adding them in to cocktails that I already know how to make? Sure, yeah, I guess.
That basil syrup is sure a hard one to be clever with. However, going with flavor profiles I was familiar with, I decided on making a variant of a gimlet.
With the addition of some fresh mint, this drink becomes very fragrant. The notes of both herbs are quite strong, but not powerfully “herbal”. Staying true to a gimlet, it’s also sweet and tart. Together it’s a lovely flavor combination.
Second you need to make the berry mixture for the sorbet.
1 lb. of mixed berries ( I used 2:1 raspberries to blackberries)
1 oz. freshly squeezed lime juice
2 oz. Hendrick’s Gin
3/4 cup of Mint Simple Syrup from recipe above
In a food processor, break up the berries and add the rest of the ingredients. Continue to process until smooth.
When your mixture is thoroughly chilled and mingled, start your ice cream maker and throw in your mixture. Sorbet only needs about 15 minutes to set. After set, scoop into freezer safe containers and freeze until solid.
For reasons I cannot fathom, because it’s not like they were the best of times in my life, I was reminiscing over my high school days and what we used to drink. While many kids start ‘experimenting’ in college, when I was 16 my parents moved us from the city, where I could amuse myself with all sorts of culturally stimulating activities due to a public transportation system that took me places, and plopped us out to the country. Where I was smacked with the realization that going out to a quarry to get drunk and light an abandoned car on fire was about as good as it was going to get (I sincerely hope I am not offending anyone that I know who did/still does this. We’re adults and can ponder this tragic comedy of circumstances). This new set of stimulating activities caused me to experiment on pretty much a weekly basis. Heavily.
During this heyday of debauchery in my early years came my early starts in amateur ‘mixology’. This was due to an intense dislike of beer that necessitated moving straight up to hard liquor pretty quick. And the sweeter it tasted, the better. I remember a dozen or so concoctions that I came up with and pounded down because I couldn’t help thinking, and proclaiming, this stuff tastes AWESOME.
The thought of reliving these recipes now makes me gag a bit. However, I still find the idea of these low brow concoctions fun in a sort of ironic way, I just couldn’t think of any reason to put them on here. Until now.
When my husband was in college he had a weekly ‘column’ (I guess it would be considered a column) where he came up with the ‘Low Rent Cocktail of the Week’. Perfect. He quite willingly relinquished the name for me to use here, I told him he can guest post of he wanted to. And so now I can bring you guys some quirky, kinda ridiculous, concoctions.
First up is just a random ‘fix’ to an incorrect drink from Starbucks for my husband. I have been told to stress here that an iced green tea was ordered and what was incorrectly delivered was a passion iced tea. I guess the fruity purple drink was just not cutting it, so it was thrust into my hand with the direction to ‘fix it. Maybe throw some tequila in it’. He could have just poured some tequila in, but seemed convinced that I could make it more palatable. I gave it a shot.
1 grande sized iced passion tea, unsweetened
2 oz of tequila (on hand was Partida Reposado, but whatever you got is fine)
juice of 1/2 a small lime
lime wedge for garnish (optional)
Mix all ingredients together in your cup on hand. If you’re feeling the need to garnish, a slice of lime will do. It’s sweet and tangy, and will do in a pinch for a summer cocktail.
So, here is the first of a probably semi-monthly exploration. I have never touched Boone Farms, so you will not see that here. I have heard of Strawberry Wine, but I hated wine too until I was around 22. I do think though that I need to unearth some Rumplemintz, my bottle of choice when I was 17. And red bull in anything should certainly have a place in this category.
What filth were you swigging in your tender young years? I’d love to hear about it…