Berries are in season, and there is little better use for fresh berries than in a Cocktail. That way you can feel good about eating fruits. Here is a basic recipe for a crushed berry cocktail.
Take handful of berries, drop in glass or cocktail shaker. Add a healthy dose of sugar or simple syrup, and a few sprigs of herb (mint works well, so does basil), muddle together. Add crushed ice, spirit of choice (light rum, vodka, and gin would be the best bet), a squirt of lemon, and top with splash of club soda. Shake vigorously. Strain into highball glass. Sit back and enjoy.
The above cocktail is the Huatulco Tickler, which employed blackberries, a rosemary-lemon simple syrup, and Hendrix Gin (along with some mint). To make the rosemary-lemon simple syrup, place 1 cup sugar, 1 cup water on high heat, bring to a boil, turn off heat and add rosemary (one bundle) and the zest of one lemon. Allow to steep, strain, and store in fridge. Good jazz, especially with Vodka and lemonade.
Wednesday, May 27, 2009
Shrimp and Cocktails
If you have not already purchased Susan Spicer's Crescent City Cooking, go get a copy now. The stories behind her cooking and recipes are intriguing and the end results so far have been exceptional. Recently we made Chef Spicer's "Pickled Shrimp" which is a mouth puckering, briny take on the everyday boiled shrimp with cocktail sauce. The directions are easy, just boil shrimp, toss while warm in vinegar sauce, and let the shrimps soak up that delicious flavor. Serve with crusty french bread.
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8 comments:
Be very careful with the Huatulco Tickler. One can lose dignity, as well as cash money, quickly in the process of enjoying a cocktail of this caliber. Whatever satisfaction you gain vaporizes immediately upon choices made while trying to handicap reality TV.
I think I might have to try that shrimp recipe. Though I have a feeling I might be attempting the cocktail recipe as soon as I get my hands on some fresh berries...
This cocktail was interesting. When made with Gin the flavors of lemon and mint shined in a a floral light. When mixed with vodka the more robust flavors of lemon and rosemary were highlighted.
Mint, strawberries, Woodford, and simple syrup makes one hell of a Mint Julep.
We love Susan's cookbook, the garlic soup and bean cakes are staples.
The jalapeno stuffed pork roast is dynamite...
you really don't need to go through the trouble of heating your sugar/water to make simple syrup, plus you run the risk of adding a "cooked" flavor to the syrup.
its far easier and cleaner to just put 1 cup of sugar/1 cup of water into a mason jar or clean soda bottle or whatever, and just shake it until the sugar is dissolved.
But if you are making a flavored simple syrup, could you do that or do you need the residual heat of the syrup making process in order to release the oils of the flavoring agents?
But you way definitely sounds like good exercise.
Ack! Another must-have-NOLA cookbook? Can't resist. Wonder if can go even a day without getting. Damn you, blackenedout, damn you. Will you make me that cocktail? Please?
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