Bon Appétit (July 2008)
With the sweltering heat as of late, isn't it time for a refreshing cocktail?
Zach's mom -- B -- was recently visiting from Tennessee, and we took it as an opportunity to have a few friends over for dinner on a Sunday night. We usually don't have friends over when we have guests, but B is an exception. Her visits are filled with great food, late-night Scrabble games, and fun exploration of our nation's capital.
B also happens to be a fantastic cook, the sort who can get away with never using recipes, and the dishes turn out marvelously. She's also been a big supporter/cheerleader of our blog, so we thought it would be fun to plan and cook a meal together.
We thought it might be a nice idea to start off the meal with a cocktail.
We're not big gin drinkers, but over the last few months we've had a few amazing gin cocktails that are lobbying to make us gin devotees. Most recently, at Quinn's in Seattle, we had a cucumber-infused gin cocktail that was bright and delicious.
This recipe in Bon Appétit called out to us not so much for the ingredients as the stunning photo, which you can see below. Though the recipe calls for Hendrick's, we used Bombay Sapphire because we had it on hand. Fresh raspberries help to sweeten the drink and give it an amazing technicolor punch.
And thyme -- which is growing like gangbusters in our window boxes -- adds nice herbal flavor, making for one seriously delicious drink.
Needless to say, there wasn't a drop left.
Over the next week we'll be posting the dishes we served at dinner with B. In the meantime, have a favorite cocktail this summer? Please share!
BLT MARKET in New York offers a delicious way to use those peak-of-the-season raspberries with this refreshing summer drink. The recipe specifies Hendrick's Gin, which is infused with cucumbers and rose petals, giving the cocktail a sophisticated twist.
Makes 1 drink
* 2 fresh thyme sprigs, divided
* 7 fresh raspberries, divided
* ice cubes
* 1/4 cup Hendrick's Gin
* 2 tablespoons Simple Syrup (see below)
* 2 tablespoons fresh lime juice
Remove leaves from 1 thyme sprig; place in cocktail shaker. Add 6 berries; mash with muddler or wooden spoon. Fill cocktail shaker with ice; add gin, Simple Syrup, and lime juice. Cover; shake vigorously until cold. Strain into highball glass filled with ice. Thread 1 raspberry onto remaining thyme sprig; place on rim of glass.
For the simple syrup
Stir 1 cup sugar and 1 cup water in small saucepan over low heat until sugar dissolves. Bring to boil; cool. Cover and chill.