Now before we begin, is there anyone out there who still does not flavor their Vodka themselves? No excuses, it's too easy. A few peels sans pith or zesting your preferred citrus into some Vodka, waiting a few hours (or overnight) and there you have it.
Back to the recipe.
I mushed up the raspberries and dragon fruit in a bowl and added a light sprinkling of sugar to bring out the juices. I let it sit for about an hour or so.
I removed my shaker from the freezer where I always keep it.; filled it with ice, added my puree, Vodka, and a good squeeze of lime.
Shook it all up and shared it between 2 red wine goblets filled with fresh rocks. (the little strainer on the shaker held back the old ice) Now if you do not want little bits and seeds in your drink, strain it through a tea strainer into the glass.
I topped off each with the Blood Orange soda.
If you cannot find it, do not fret. Substitute, just nothing too overly sweet.
Garnish with Dragon Fruit slices and a lime wheel.
When we are together, we delight in our own private Happy Hour.
Every night a different drink.
We seek out local markets and gather fruits for our nightly delight.
We ran across a fruit I don't often see up north, red dragon fruit.
I do know from past experience that it is not a wildly flavorful fruit, but such a great color. Raspberries that we had on hand at home, seemed like a perfect match.
Denning's Point Distillery.
[F. Scott] Fitzgerald wrote, “As ‘cocktail,’ so I gather, has become a verb, it ought to be conjugated at least once. So here goes.
Present: I cocktail, thou cocktail, we cocktail, you cocktail, they cocktail.
Imperfect: I was cocktailing.
Perfect or past definite: I cocktailed.
Past perfect: I have cocktailed.
Conditional: I might have cocktailed.
Pluperfect: I had cocktailed.
Subjunctive: I would have cocktailed.
Voluntary subjunctive: I should have cocktailed.
Preterit: I did cocktail. *
He sure did cocktail.
with about 2 ounces of the rhubarb syrup as well as a a sprig of fresh mint.
To that I added the juice from 1/2 lemon
and 6 ounces (more or less) of home infused citrus Vodka.
Added ice and shook it all up, and served it in a Martini glass.
I cut up about 2 cups of fresh rhubarb,
again one star anise (I love that subtle hint of flavor. Orange/ lemon peel would be nice or a small piece of vanilla)
placed it into a clean, wide mouthed jar and
covered over with 90 proof grain alcohol.
I place in it in a dark spot, and let it sit for one to two weeks. I check it during that time, giving it a shake. The color in the stalks over the days, is leeched into the liquor, and is imparting a pink hue (see photo below).
Once the steeping process is over, the liquid will be strained off (through a fine strainer lined with cheese cloth)
At this point, I put the liquid into a clean jar with about 1/3 the amount of sugar. Sweetness is something that needs to be personally adjusted here. I cap it, give it a shake and back onto the dark shelf it goes for at least 2 -3 more weeks.
to NYC and ultimately the World.
the traditions of this part of the world.
who produce the Hudson Manhattan Rye Whiskey I used in my recipe, is one of them and the maker of many fine spirits offered here.
I featured the Hudson Valley, rich with history and local to me, for my Cocktail.
Harvest Spirits Cornelius Applejack Cocktail,
Scrappy's Cardamom Bitters,
and ginger syrup made with Hummingbird Ranch Honey
HOT OFF THE PRESS at this link.
ONE VOTE PER PERSON PER DAY UNTIL JUNE 19TH
Now you may be asking just what is in Hot off the Press and where can I drink one?
Well right at home, but only if you vote first!
INGREDIENTS1.5 oz. Cornelius Applejack from Harvest Spirits
1 oz. Hudson Manhattan Rye from Tuthilltown Spirits Ark Product
0.5 oz. ginger syrup*
0.5 oz. fresh squeezed lime juice (approx. half a lime - Reserve peel for garnish)
Several dashes of Scrappy's Cardamom Bitters
INSTRUCTIONSInto an old-fashioned/low ball glass, add the ginger simple syrup, lime juice, and bitters. Fill with ice cubes. Add the Rye and Applejack. Stir with a mixing stick. Garnish with a lime twist coiled around a cinnamon stick.
*Ginger syrup is homemade as follows:
Place 4 oz. water, 4 oz. Hummingbird Ranch Raw Clover Honey, and ⅛ cup fresh grated gingerroot into a pot, bring to a boil, stirring occasionally and simmer for approx. 5 minutes. Remove from heat. Let cool and strain. Can be stored in a jar in the refrigerator for about one week.
This year I am changing it up slightly and preparing a
1 Tbsp. simple syrup
Mul kimchee is not spicy, Koreans served it as a soothing summer soup for those scorching hot days. It’s a relatively short fermentation, two weeks at the most, just long enough to go tart.
I’m not sure if I can tout the health benefits, but I can tell yo this is one fine martini with notes of juniper, ginger, burdock, wasabi and just a hint of garlic, garnished with a wedge of fine-aged Brussels sprout. It soothes the tongue like a good pair of kid gloves and blooms in your mouth like a cool summer evening.
A few weeks ago some of our Eat/Share/Eat group from Facebook met up in real time in the West Village. Over brunch I presented Nata and Justine each with a small vac-sealed bag of freshly made Brussels sprouts mul kimchee. The first thing Nata said was “Cocktails!” and thus the Mul-tini was born. Save those olives for snacking, and leave the pickle-back for the kids. Check out Nata’s blog for cocktails and more. Here’s her recipe for this innovative Korean libation:http://www.natascocktails.com/2014/03/the-kimcheelicious-mul-martini-new.html
3/4 ounce fresh-squeezed lime juice
1/4 ounce Campari
1/4 ounce Cointreau