Project: Draw with Light—
I am taking part in a community photo project hosted by Beth at Approach the Light (she also blogs as This Little Lightling). This week’s theme was sunlight.
I hope to work food into my interpretation of each theme–regardless, I will be posting a photo on my blog for each week’s assignment. Cheers, Beth and Becky!
Now, the origins of this cocktail: my Matt made a celebratory dinner to commemorate the end of my employment at the public library (fond memories, but I gotta move on). He sent me to the porch with two glasses and two small frosty bottles–apparently filled with an herb and sunshine-filled apéritif. Before he came out for a toast, I had to sneak a curious sip.
This pretty, fresh, summery cocktail was created by Matt the mixologist. He used basil, and today I tried it with rosemary–equally herbally wonderful. I suggest you drink it outdoors. You don’t have to make it in cute little bottles…but it’s fun.
Fresh Sunshine Cocktail
Sunset cocktail hour.
For one cocktail:
1 large basil leaf or 1 sprig rosemary
1 or 2 slivers of lemon peel (about 1/4″ wide)
1/2 oz. gin
Sauvignon Blanc (or another grassy white wine) to top off, about 2.5 oz
Stuff the basil leaf (or rosemary sprig) and lemon peel into a bottle. Pour in the gin; seal and shake briskly a few moments. Pour in the wine, seal and shake again, then chill for at least an hour (so the flavors can infuse). Pour in a glass with an ice cube to serve. *If you like your drinks sweet, add a teaspoon or two of simple syrup when you add the wine. **You could also increase this and mix up a batch in a pitcher for a great summer party beverage.
Conjuring up cocktail recipes is not always so intuitive to me. But a Bloody Mary, well that’s more like making a nice cocktail sauce, isn’t it? Or even salsa? Or pasta sauce?…These things I can whip up in minutes. Now add a fresh Bloody Mary to that list!
What a great way to use fresh tomatoes, 1) if they’re overflowing your kitchen counter, 2) if you want to fancy up your brunch, or 3) if you want a healthful snack-drink, tipsy in the sunshine. (All of these things fit my morning)
Fresh Tomato Bloody Mary
Bloody Mary Mix*:
4 cups ripe tomatoes, roughly chopped (about 4 medium tomatoes)
1 teaspoon tomato paste
½ to 1 teaspoon onion powder (optional)
½ to 1 teaspoon garlic powder (optional)
½ teaspoon celery seed
½ teaspoon lemon juice
½ tsp Worcestershire sauce
1 tsp hot sauce (your favorite)
¼ tsp horseradish
2 tsp coarsely ground black pepper
1 tsp salt
Put all that jazz in a blender and liquefy. Taste as you go to adjust the spices to your liking. These proportions make the drink pleasantly spicy on the back of the throat, but not overly so. I chilled the mix for about an hour before preparing the cocktails. But, don’t let it sit too long, because the flavor of the spices tends to get too strong. These should be made and drunk fresh!
To make the cocktail, put 1 ½ oz. vodka and 4 ice cubes in a cocktail shaker. Pour in a bit less than 1 cup of the Bloody Mary mix. Shake shake shake. Pour into an 8 oz. glass. Garnish with delightful savory things!
*This makes enough for about 3 8oz. cocktails.
Dad doesn't like olives...