The Friday Tipple: Global Warming Gin Fizz

It’s bloody hot, Boozers. And it’s only April, so we have decided that we may as well accept the inevitable and jump right into summer cocktails. What with the 100th anniversary of the Titanic disaster last week and Earth Day looming this weekend, we sometimes feel like we are on a sinking ship, environmentally speaking, as polar bears sunbathe on renegade icebergs bobbing along the Gulf Stream.

The spring flowers have already spent their blooms by now and we find ourselves in premature possession of our favorite mid-summer treat: fresh local blueberries. So we shrugged our shoulders, saying “If you can’t beat ‘em, join ‘em” while reaching for a bottle of Campari. As Mother likes to say, “Dress for the weather, not for the season”, and we think this applies to happy hour as well. Why deny ourselves a refreshing libation simply because the calendar is not in compliance with the barometer? Stretch out on a deck chair with drink in hand — that’s what they did on the Titanic.

Global Warming Gin Fizz

In observance of Earth Day, we went as local and organic as we could in this tasty tipple, utilizing our favorite Catoctin Creek Organic Watershed Gin, early blueberries, and wild lavender honey. Forage in your own area this weekend by supporting local distillers and farmers when mixing up a celebratory cocktail or two.

2 ounces gin

1/4 cup fresh blueberries

2 teaspoons local honey (try something floral to deepen the flavor)

1/2 of a fresh orange

chilled club soda

1/2 ounce Campari

orange wedge for garnish

Crush the blueberries in the bottom of a glass, add the gin and honey, and mix well. Set aside for one hour.

After an hour, squeeze the fresh orange over the blueberry-gin mixture and stir. Add a few ice cubes, top with chilled club soda, then float Campari over the top. Garnish with an orange wedge and enjoy.

The Friday Tipple: Tomato Water Martini

The leaves are starting to fall, dear Boozers. As the days shorten, we find ourselves with the last of the summer fruits gently rotting on the vine; you’ve probably seen them also, sadly tottering in untidy piles at the farmer’s market: tomatoes. They are usually rather ugly this time of year, coming in an odd assortment of colors, overripe to the point of implosion. These tomatoes are like wrinkled old women at the seaside determined to get one more day of sunshine before winter strips them of their tans. These tomatoes know that they are headed for the compost bin if they can’t attract your attention.

Luckily for them, we were inspired this week in the Good Booze kitchen by a recipe for tomato water in the latest issue of Imbibe and by a brand spanking new bottle of Square One Organic Cucumber Vodka. We treated this cocktail in the simplest way possible, much like our Last Gasp of Summer Liqueur — no need for fussiness here. The cucumber essence of the vodka combined with the slight tartness of the tomato water gives you one last tiny blast of summer, and, if you add a few drops of hot sauce (we like our local Uncle Brutha’s varieties), it turns out to be a pretty good way to combat the first head cold of the season. Either way, it’s a win-win, for you and those last desperate tomatoes of the year. Cheers!

Tomato Water Martini

One cup fresh tomatoes, roughly chopped, any variety

Chilled vodka (we like the Square One Cucumber rye vodka)

Kosher salt

Hot sauce (Uncle Brutha’s No. 9 Chile Verde Garlic & Ginger is our fave)

Kalamata olives for garnish (optional, of course)

Let the tomatoes sit at room temperature for a couple of hours. Wrap them in cheesecloth and squeeze them tightly to extract the juice, or press them through a fine-mesh sieve. Strain them again to remove any errant seeds or pulp. Pour two ounces of the tomato water and two ounces of vodka into a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass, then sprinkle a pinch of Kosher salt over the top, add a few dashes of hot sauce, and garnish with Kalamata olives. Enjoy!

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