Rosemary Lemon-Ginger Vodka Spritzers

A beachside refresher

Our vacation got off to a tremulous start - what with the 5.2 earthquake and all - but we managed to get everyone safely in the car and on the road to Rosemary Beach, our almost impossibly lovely destination on the Florida Panhandle.

This place is one of those scarily-proportioned planned "towns" that seem to spring up out of the swamp land as if by magic. What I mean by scary is just the absolute perfectness about it all; it's so self-contained and pristinely designed that it just doesn't seem real.

And, in keeping with the Mediterranean theme of the architecture, there are rosemary bushes springing up everywhere. I don't think that rosemary would grow here as a native plant, but it does seem to thrive in this climate, because the plants seem to grow into large hedgerows.

Rosemary might just be my favorite herb and every spring I put out numerous small plants in my garden. I always hope that one or two of them will make it through the winter, but so far that hasn't happened.

Seeing them casually growing here to the size of happy Great Danes kind of overwhelms me. I'm starting to feel like cooking something. Or maybe I'm just thirsty.

We came up with this refreshing cocktail recipe while lounging on the beach yesterday. It's pretty good. Might be just about time for another!

Rosemary Lemon-Ginger Vodka Spritzers

1 cup sugar
1 cup water
¼ cup peeled, chopped fresh ginger
2 large springs rosemary, plus more to garnish
Pinch of fine sea salt (seems weird, but it really makes the syrup pop with flavor)
Fresh lemons, halved
Ice cold vodka
Chilled sparkling water

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Stir in the ginger, rosemary and salt; remove from the heat and let steep for about 10 minutes. Strain the syrup and chill.

To make a drink, squeeze fresh lemon juice to taste into a glass filled with ice. Pour in 2 ounces vodka and about 1 tablespoon syrup. Top off with the sparkling water. Take a sip, and add more syrup if you like. Add a rosemary spring for garnish. Cheers!

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Candied Tangerines and a Tangerine-Tini Cocktail

This is your Drink of the Week

So, now that it’s Friday, let’s have a drink!

After looking at Elise’s Candied Kumquats at Simply Recipes and thirsting for one of Vanilla Garlic’s Kumquatinis, I rediscovered a container of candied tangerines I made last week to serve over pound cake. I’m crazy about these things.

The tangerine segments get plump as they soak in the thick, vanilla-bean laced syrup. When you put one in your mouth they burst with a juicy, tangy pop.



A week in the fridge is about long enough to keep them; any longer than that and they become limp and puckered, like a vinyl baby pool with a slow leak.


After fishing out the fruit, I gave the syrup a second life in my cocktail recipe.
Whoa, this drink is good.

Maybe too good for an afternoon sipper. I think I need a nap now. Hic-up.

Candied Tangerines
From Sunday Suppers at Lucques (Suzanne Goin)

½ vanilla bean
1 cup granulated sugar
1 cup water
6 tangerines, peeled, separated into segments and any white pith removed

Split the vanilla bean lengthwise with a small sharp knife. Open up the bean and scrap the back of the knife down the inside to collect the pulp.

Add the vanilla bean, pulp, sugar and water to a medium saucepan and bring to a boil.
Turn the heat to low and add the tangerines to the pan. Simmer 3 – 5 minutes, until the fruit looks puffy and shiny.

Strain the mixture and return the liquid to the pan. Bring to a boil over high heat and reduce until slightly thickened – this takes just a few minutes. Cool the syrup completely before stirring in the tangerines. Store in the refrigerator.

Tangerine-Tini
Makes one drink

1 tangerine
2 ounces very cold citrus-flavored vodka
1 teaspoon chilled syrup from Candied Tangerines, or 1 teaspoon simple syrup

Juice the tangerine into an ice-filled cocktail shaker. Add the vodka and syrup; shake vigorously and strain into a cocktail glass. Salud!

If you need another drink, check out my other adult libations:

Juniperotivo

Passion Fruit Caipiroskas

Basil-Vodka Gimlets



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Cocktail Hour: Basil Vodka Gimlets

Ultimate summer refresher - Lemon basil infused gimlets

We're here in Maine, escaping a Midwestern heat wave and eating blueberries, lobster and corn on the cob until our bellies swell like overfilled beach balls.

Tomorrow we visit Wolf Pine Farm, which I'll be sure to report on. For now though, here's a a welcoming drink; a delicious summer cocktail I lifted from the July issue of Gourmet magazine. It was hard to have just one.

Lemon Basil Vodka Gimlets
adapted from Gourmet magazine
makes 6 drinks

1 cup lemon basil syrup*
3/4 cup vodka
3/4 cup fresh lemon juice
1/2 cup sparkling water
1 cup ice cubes
Fresh basil sprigs, for garnish

Stir together all ingredients in a pitcher until cold, then strain into 8-ounce glasses half filled with ice.


Lemon Basil Syrup

1 packed cup fresh basil leaves
1 cup water
3/4 cup sugar
Zest from 1 lemon, peeled with a vegetable peeler

Bring all ingredients to a boil in a small saucepan, stirring until to dissolve sugar.
Cool; strain syrup through a sieve into a bowl or measuring cup. Chill until cold.

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Happy Hour: Passion Fruit Caipiroska

Cool Cocktail

Tomorrow is the last day of school, the community pool is open for the season, and I have my first dozen mosquito bites. Summer's here!

I made a big batch of these delicious Brazilian-style summer drinks for a Memorial Day bash last weekend. I only allowed myself one, but I've been thirsty for another. Passion fruit has an intensely tropical candy-like taste that I love, and this drink is a perfect foil for the vodka - you don't really taste it. Which can be a problem. Sometimes.

Have one or two in the backyard while fending off those bloodthirsty insects, and you'll be a happy camper.

Passion Fruit Caipiroskas
makes 6 drinks
from Food and Wine magazine, June 2006

3/4 cup frozen pure passion fruit puree, thawed (Note: I use Goya brand frozen fruit pulp from my international grocer)
3/4 cup sugar
3/4 cup fresh lime juice (about 6 limes)
1 1/4 cups vodka
Garnish: 6 thin lime slices

Stir together all ingredients in a pitcher until sugar is dissolved.
Pour over crushed ice. Garnish with a lime slice.


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