Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Frozen Gin Swizzle

Frozen Gin Swizzle

Breaking a few rules here, all in the name of delicious new variations. The swizzle is a sour named for being swirled or stirred with a swizzle stick, then topped with crushed ice. Generally rum is the base spirit, though the botanical gin here plays so well with the herbaceous mint and tart lime, rounded out by the velvety sweet falernum and dry orange curaçao. This Frozen Gin Swizzle is such a refreshing entry into summer and I'm ready to celebrate. Cheers, friends! 

Frozen Gin Swizzle
Makes about 24 ounces; serves 3-4
3 ounces lime juice
4 ounces gin; I used St. George Spirits Botanivore Gin
1 ounce falernum; I used John D. Taylor’s Velvet Falernum
1 ounce dry curaçao; I used Pierre Ferrand Dry Curaçao
1 ounce honey
1/4 teaspoon salt
2 cups ice
3/4 ounce Angostura bitters, divided
fresh mint, for garnish

Combine lime juice, gin, falernum, dry curaçao, honey, and salt in a sealable jar. Place in freezer to chill, or until ready to use, at least one hour. When ready to mix the drinks, place 2-3 mint leaves in the bottom of each serving glass. Transfer the chilled cocktail to a blender along with 2 cups of ice. Blend well, then pour into the serving glasses over the mint. Top each glass with about 1/4 ounce of Angostura bitters and a few fresh mint leaves. Serve with a straw. 

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