My Summer Cocktail

I have been making a Watermelon-Basil Granita for years now, and it just now occurred to me to combine the same flavors into a cocktail. The spirit? Cathead Vodka's new Honeysuckle Vodka, the only booze I can say that reminds me of my childhood summers at my grandparents' homes in southeastern Virginia. When I found a bush redolent with the dulcet blossoms, I would carefully pluck the stamen through the flower, and touch the stamen, bowed with the drop of nectar, to my tongue. The subtle floral note in Cathead's Honeysuckle Vodka brings back those moments of childish innocence, when my only frustration was not catching enough fireflies to fill a mason jar.

Basil simple syrup is something I don't think enough bars use in their cocktails. Its slight bite lends a deeper flavor to the often sickly-sweet simple syrup. Watermelon juice, a neutral, refreshing foundation,  provides a foil to the stronger herbal flavor of the basil. Altogether, the cocktail is a little sweet, a little tart, and absolutely perfect for steamy summer evenings here in the Deep South.

Honeywater Basil Cooler
Makes 1 drink

1 cup of watermelon chunks, pureed and strained
3 tablespoons basil simple syrup (See Watermelon Basil Granita recipe)
1 shot Cathead Honeysuckle Vodka
juice of 1 lime
lime wedges
sprig of basil

In a highball glass full of ice, pour vodka. Add watermelon juice, syrup, and lime juice. Garnish with lime wedges and sprig of basil. Enjoy!

A Bloody Experiment

I was at Fresh Market yesterday buying produce for my gazpacho, and in the refrigerated section I saw a pretty bottle of juice. I've heard of blood oranges, and even purchased them a few times, but for eating out of hand I found them to be too juicy. It occurred to me then, as I was standing in front of the chilly case, that blood orange juice would be fantastic in a margarita. Let them do the work of extracting every drop of tangy sherbet-colored nectar!

Before I start with the recipe, let me make something clear. I don't do frozen margaritas. Unless I'm sweltering in Mexico or on a sultry Caribbean island, I prefer my slurpees to be non-alcoholic. There's the brain freeze, the sensitive teeth issue...I realize in July I did a pina colada recipe, but the fresh pineapple kept it liquidy enough and the Superblender pulverized the ice into oblivion, just the way I like it.

Anyway, I called my neighbor to gauge her interest in this experiment, and she was all in. I was pleased to see that this particular brand of blood orange juice was from Mt. Etna, in Sicily, the site of a live volcano which I visited my senior year in high school on a Camerata trip. I have fond memories of the burping mountain that spewed ash all over my coat, so I knew this juice was going to be good. I compiled my ingredients: silver tequila, the juice, a lime, and triple sec. The recipe is below, and the results were fantastic. It was tangy and sweet and thankfully lacked the overacidity of a traditional lime margarita. I couldn't have wished for a more perfect late summer cocktail.

Blood Orange Margaritas

Makes 1 cocktail

1 1/2 ounces of silver tequila

4 ounces blood orange juice

1 tablespoon lime juice

lime wedge for garnish

ice

Fill a margarita (or any) glass with ice. Pour tequila over ice, top with juices. Stir and garnish with a lime wedge.

Sunday Brunch

Sunday brunch cocktails are a must. Usually I reach for a classic Bloody Mary (garnished with pickled okra and green beans) but Beach Brunch requires a little more panache. In the midst of my fruit-blending craze, I blitzed up a peach puree (made with fresh Chilton Co. peaches, of course) moistened with a bit of Triple Sec. Poured into ten flutes and topped with sparkling wine, the result was a beachy peachy beverage the precise color of a Gulf Coast sunrise. That was last week.

Alabama Peach Bellinis

Makes 10 drinks

1 bottle champagne or sparkling white wine

6 fresh peaches

3 tablespoons Triple Sec

Cut peaches in half and remove pits. Place peach halves in blender and blend on high for at least one minute, or until peaches are fully pulverized. Strain into a container, pushing on pulp with a wooden spoon to extract the juice. Divide into ten champagne glasses, then top with sparkling wine.

Today, my aunt prepared a verdant beverage called "Missionary's Downfall." This one was as pretty as it was potent, and lives up to its name. The family first tasted these at my cousin's bridal shower, and no one remembers the presents.

Missionary's Downfall

Makes 6 generous servings

1 small can of limeade

lots of young Kentucky mint leaves, 3 or 4 handfuls

1 limeade can of vodka

1 blender full of ice

Blend ingredients on high til green throughout and ice is crushed. Pour and serve! Also fabulous for Derby parties.

One Blog's Beginnings

A summer at the beach can do funny things to people. Namely, make them experiment in culinary ways of which they never dared to dream. First, I set out to simply refresh myself with various "coolers," some alcoholic and some of the "mocktail" persuasion. As you can see in the image, I began with normal, everyday ingredients such as ginger ale, and limes. With the help of my trusty muddler, I squashed the limes with some mint leaves and a dash of simple syrup. For drinks, I always advise investing the time to make a simple syrup that lasts for weeks in the refrigerator. Simple syrup dissolves instantly and sweetens evenly. Topping the drink off with gin and ginger ale makes a bubbly refreshment perfect for a day (or month) at the beach.

Two-Gin Cocktail

Substituting ginger flavored syrup would make this a "three-gin" cocktail.

1 half of a lime, cut into three wedges

1 oz. simple syrup

4-6 mint leaves

1 can ginger ale (I go Diet to reduce sugar)

1 shot gin

In the bottom of a tall glass, muddle 4 mint leaves, syrup and lime together either with the back of a spoon or a proper muddler. Add ice. Pour gin over ice, top with ginger ale, and garnish with mint leaves, if desired.