Memorial Day Roundup!

You know what’s kinda sad? Listening to the radio this morning NPR was doing some snippets talking to various people who serve (or have served) here in the US and I was suddenly struck at how “Memorial Day” had no real meaning to me other than “it’s a 3 day weekend”. I can’t blame the wash of ridiculous food holidays that now exist and fill every single day, I can’t blame commercials where hot dogs march on a grill waiving flags (this might not exist but just be a dream I had), I can only blame my own self-absorption into my own affairs. Which shouldn’t be the case. My Dad served. Even though he doesn’t talk about it I know he did. My Dad also likes a stiff drink, or half a dozen beers (depends on the day), so this weekend I am being mindful of what the holiday means. I’m also offering up some suggestions for all the dads, the moms, the relatives, friends and those we don’t know, and for all of us taking the time to sit back and enjoy a drink with one another as we take some time off.

The Pineapple Hop Cocktail // stirandstrain.com

The Pineapple Hop

Steak Island Cocktails // stirandstrain.com

Steak Island Cocktail

Grilled Summer Fruit Cachaça Smash Cocktail // stirandstrain.com

Grilled Summer Fruit Cachaça Smash Cocktail

peach basil sorbet and saison beerfloat // stirandstrain.com

Peach Basil Sorbet and Saison Beerfloat

Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

And… Fireball Cider (because Dad likes it)

Peach-Basil Sorbet & Saison Float (Beer Float)

peach basil sorbet and saison beerfloat // stirandstrain.com

Me and Beer are not what you would call best friends. We spy each other from across the room and keep a cool distance. Once and awhile we’re forced to spend time together. Usually out of desperation. But before you Beer Lovers out there delete me from your feedly account, I will say that I can be turned sometimes. For example, last time I was in San Francisco I had a Nautilus Saison. It was really good. And if I’m out at a place that only is doing beer, I won’t be that a-hole not drinking. Usually I ask for a sour beer, and more than likely they have one.

What I really like in a Beer Experience is something luxurious. I take the beer cocktail movement seriously. Amazing things have been created and imbibed by myself. However, I haven’t quite knocked one out of the park yet to share on here. What have I done with beer lately though? Make a damn float. A luxurious Saison float with some homemade sorbet. Oh yes….

First, you cannot take any old ice cream/gelato/sorbet and stick it with any old Pilsner/IPA/Double Chocolate Stout. Oh wait.You totally can stick that Double Chocolate Stout with a lot of flavors. But the point is that when you are going to create a beer float, you need to look at it as you are crafting a cocktail. The flavors should compliment each other, have a good body together, introduce new flavors into the party. Also, you shouldn’t be afraid to add some enhancers such as bitters and herbs. Again, like making a cocktail.peach basil sorbet and saison beer float // stirandstrain.com

After I tried that Saison I knew that the profile of that type of beer would work really well with some seasonal fruit sorbets. I like making sorbets. But usually I make alcoholic sorbets. This time I would leave that part out, focus what is in season and what would pair well with the beer.

Peaches were overcrowding the fruit basket, so they needed to go. The last of my basil was also starting to look a tad sad so I figured these two would make a great pair for a sorbet. I made a small batch, knowing that freezer space is limited in my house right now so I needed this guy in and out quick. After the batch was done, taste tests were conducted with a variety of Saisons and the winning combo was the Foret Organic Saison.

The pairing was great, but what put it over the top and rounded out the float was a sprinkling of freshly ground Coriander. Have you guys ever smelled the stuff freshly ground?! It has the most striking lime aroma. It was the extra brightness that this float needed to make it exceptional.

Thirsty? Let’s get started.peach basil sorbet and saison beer float // stirandstrain.com

Peach-Basil Sorbet

recipe adapted from the James Beard Foundation (cut in half, but I kept the same amount of basil)

1/2 cup sugar
1/2 cup water
8 basil leaves
2 ripe peaches, peeled, pitted and cut into chunks

Bring the sugar, water, and basil to a boil in a small pot. Gently simmer 10 minutes, until the sugar is completely dissolved. Remove from the heat, cover and let steep for one hour.

Strain the syrup.

Purée the syrup with the peaches until smooth in a food processor. Chill mixture in the fridge for at least an hour.

Transfer the mixture to an ice cream maker. I found that this small batch took only about 10 minutes to come together. Depending on temp and humidity in your kitchen, could take a few minutes more.peach basil sorbet and saison beer float // stirandstrain.com

The Beer Float

3 scoops of the Peach-Basil Sorbet
3-4 oz of Foret Organic Saison
Pinch of freshly ground coriander

In a pilsner glass, add the scoops of sorbet. Pour the Saison over the scoops and add a pinch of the coriander to the foam. Add a straw if you like.

The ground coriander has vivid lime notes that bring out the citrus from the Saison. Dry start with a sweet finish. The peach and basil are soft in the background on initial sip, until that is, you get a chunk in your straw, at which point you get this potent herbal fruit flavor.

This drink is SO light you can drink multiples without feeling too heavy. It’s even delicious with food (I had a Cuban sandwich and it was a super match!).peach basil sorbet and saison beer float // stirandstrain.com

Check out the Boozy Dessert Round Up on Clinton Kelly for this recipe from me and more!

Le Tiki-Vert/ What to do all that Basil Liquor

So this is my tarragon plant.
But I’m sure all the other herb plants think of it as a blood thirsty killer. That pot used to house a dill plant. But the Tarragon killed it dead. This plant is growing at a rate I’ve never seen any of my plants succeed at doing and now I’m stuck with a lot of an herb I only use a tiny bit of. My natural inclination was to see how I could fit it into a drink.

I’ve mentioned on here that I have a couple of bottles of Shrubs I’ve been experimenting with for work cocktails. This drink was born out of the remnants of a chicken salad. Sorta. I saw my husband mixing up tarragon and lemon juice into his classic sandwich mix and I thought, Hey- I should stick those herbs in the lemon shrub and see what happens. It ended up being a pretty nice combination and I’m glad I risked possible salmonella to try it (I may or may not have grabbed some leftover tarragon leaves for the first version of this that were mingling with leftover chicken on a cutting board. Don’t judge.).

One thing I learned about this is that you can go heavy with the tarragon. It works here and you want the taste. Too little leaves and the flavor is just not present enough and lacks that nice grassy-ness. The only problem I ran into with this drink was trying to name it. Is it really necessary to name your drink? I read some blogs where ‘names’ are just a modified list of ingredients. Other times people go in crazy directions and name their drink a long string of words that are really meaningless to the drink. I guess it doesn’t matter; I’m guilty of doing both. Except that this is on a short list for the work drink, so I did have to spend some time back and forth thinking of a name. Le Tiki-Vert just came out of the color and the Tiki-tasting quality of the drink. It could change, but for now I’m keeping it.

2 tbsp tarragon leaves
1/2 oz freshly squeezed lime juice
1-1/2 oz white rum (Oronoco here)
1/2 oz lemon shrub (Tait Family Farms)
1 oz grapefruit juice

Muddle leaves and lime juice together in a mixing glass. Add ice and the rest of the ingredients. Cover with metal shaker and shake well to combine. Strain into a chilled cocktail glass. Bits of tarragon will be floating about.

The drink has a mellow, bitter fruit flavor that borders on the tropical side. Herbaceous notes from the tarragon sit on the back of your tongue, becoming stronger as the drink sits.

I made 3 of these and had a pleasant afternoon.

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One other project that I didn’t feel warranted an entire blog post but worth mentioning was my discovery that you can make sorbet with liquor. Maybe all sorbet is made like this, who knows! I’ve only made this one recipe.

Anyways, last week my husband and I trekked out to a local farmer’s market (we recently, sadly, discontinued our CSA baskets for the main reason that we wanted to go and be active in our community and support local farms and have a bit more say in what we’re getting from where. So far we’re doing it every week. Or I am going during the week on my lunch.) and we picked up 3 pints of strawberries with me proclaiming all kinds of recipe ideas I was going to make with them. With only one drink under my belt and 2-3/4 pints left, I decided to look up a recipe where I could use a lot of them in one go. Browsing a favorite food blog, Sassy Radish (who, if I can wax poetic for a sec, is really a great, unpretentious, awesome food blog that anything I make from there always comes out perfect. And on the subject of food, I really should add a food blog section under the blogs I am reading. I’ll just make a mental note to do that), I came across this recipe for her Strawberry Basil Sorbet. Ah, also I forgot to mention I had harvested the last of my basil plant and needed to use that up STAT too. So I noticed that she had added a bit of vodka to her recipe in order to keep it smooth. Fireworks went off in my head when I remembered I didn’t have vodka, but I sure had some Basil Liquor made with Everclear in the freezer. I could totally sub that out and make this a super basil sorbet.

Anyways, so tweaking her recipe I used 2 tablespoons of the basil liquor and using the ice cream bowl attachment for a Kitchen Aid stand mixer, whipped that up and had some sorbet. The basil is definitely there, but not as strong as I was expecting. Since I haven’t tested it against a recipe NOT made with the basil liquor, I have no idea how pronounced it really should be. But there you go. Basil liquor for ice cream treats. You’re welcome.

One last note. Cumin in savory cocktails. I was out two weeks ago at a bar in downtown L.A. and had one and my mind has been blown. I need to get on this bandwagon. So, hopefully I can make something drinkable with cumin. If not, you’ll hear about it either way.