Fresh summertime fare has been the pursuit of Cashmere Apron this week. We see the “Back-To-School” commercials and ads everywhere. ESPN is a flurry with pre-season football analysis and games (yay). And Fall’s fashion trends have been revealing themselves to us since July (have you seen the size of the September InStyle issue-it’s their biggest EVER).
Being on the water on separate coasts though (C=Florida & T=Cali), summer is STILL in the air and we are taking our culinary inspiration from the season that hasn’t ended just yet. So enjoy today’s recipes which feature fresh foods right out of the garden- a blooming cocktail to go hand-in-hand with an heirloom tomato and white bean bruschetta (scroll below for bruschetta). Get your cocktail shaker out and fire up the grill cause summer is still in BLOOM.
1/2 ounce fresh lemon juice
3/4 ounce Lavender-Rosemary Syrup (see recipe below)
2 ounces Sauvignon Blanc
3/4 ounce Grey Goose La Poire (pear-flavored vodka)
edible flowers to garnish
Muddle strawberry with lemon juice. Add Lavender-Roseemary Syrup, Sauvignon Blanc and vodka. Shake with ice. Double strain into an ice-filled glass. Float edible flower(s) on the surface of the drink.
Lavender-Rosemary Syrup Ingredients
1 cup brewed lavender tea
1 cup white granulated sugar
25 leaves plucked from fresh rosemary sprigs
Lavender-Rosemary Syrup Directions
Bring all of the above to a boil in a saucepan, stirring occasionally. Reduce heat to low. Simmer on low for ten minutes. Let cool. Double strain into a glass jar or bottle and refrigerate.
Recipe courtesy of Natalie Bovis, The Liquid Muse, and Edible Cocktails