Mixing garden bounty into summer drink recipes
Fruit and vegetables and herbs are in such abundance this time of year.
Farmers markets and produce stands are overflowing.
What to do with such bounty? Salads, desserts and entrees are the obvious answers, but why not use fresh produce to punch up your cocktails?
They’re easy to make and delicious to drink. And they must be good for you (right?) because they mix fresh produce with the alcohol.
Gin is a good place to start, because it is so summery and also because it goes so well with botanical ingredients.
Gin-and-lemon is a drink you sometimes see referred to in old books and movies. The idea is as sound as it ever was, particularly if a simple syrup is involved (which would make it a cocktail called a Bee’s Knees).
It’s just a little step from a Bee’s Knees to a Thyme Lemonade. Martha Stewart came up with this one. You simply mix up a batch of thyme-infused simple syrup (it’s just sugar dissolved in water) and stir in fresh lemon juice, water and gin.
The essence of thyme brings an unexpected complexity and depth to the drink that keeps it from being overly frivolous.
Just as refreshing is a Lime Vodka, a deceptively simple combination of limeade and vodka, plus a sprinkling of minced cilantro. Gin could be used in place of vodka, but vodka may be best; this drink requires a cleaner, less fussy taste. Also, it’s called Lime Vodka.
The cilantro is the deceptive part, grounding the drink in a kind of herbal reality and adding a hint of earthiness. Cilantro is not what you think of when you think of cocktails, but maybe it should be.
Another is the Minty Cucumber Melon Drink, which isn’t as light. It’s more of a smoothie with an alcoholic kick.
Blend together a cucumber and a couple of cups of honeydew. Then you muddle some mint in the bottom of a glass, pour in the juice and add a shot of lemon vodka.
Don’t have lemon vodka? Just add regular vodka and a couple of squeezes of lemon.
Thyme Lemonade
Yield: 8 servings
1½ cups granulated sugar
1 bunch fresh thyme, plus sprigs, for garnish
2 cups fresh lemon juice (from about 10 lemons) 1cupgin
In a medium saucepan, bring sugar, thyme and
1 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Remove from heat and stir in lemon juice, gin and 6 cups of cold water. Strain into a large pitcher. Refrigerate until cold, at least 1 hour and up to 1 week. Serve over ice, garnished with thyme sprigs, if desired.
— Recipe from marthastewart.com
Lime Vodka
Yield: 1 drink
1 cup limeade (see note) 2 ounces vodka or gin 1 tablespoon fresh cilantro, finely minced
Note: To make limeade, heat together ¼ cup granulated sugar and ¾ cup water, stirring, until sugar dissolves. Add ¼ cup lime juice (about 2 limes).
In a cocktail shaker, mix limeade, vodka and cilantro. Strain into a glass. Add fresh ice and serve.
— Adapted from foodfanatic.com
Minty Cucumber Melon Drink
Yield: 2 servings
1 (7-inch) cucumber, peeled
2 cups honeydew melon, seeds scooped and chopped 1 tablespoon fresh mint 3 ounces lemon vodka Blend the cucumber and honeydew in a blender. Place the mint in the bottom of 2 highball glasses and add a little of the juice to each. Muddle the mint leaves. Add the rest of the juice and the vodka and fill to the top of the glasses with ice.
— Adapted from veganyackattack.com