It’s that time of year when us gardeners move from planting and planning to watering and weeding (sadly, for most, we’re still a bit away from harvesting). But don’t forget one of the most fun steps of all is watching your garden grow. Wait, you think this isn’t actually a fun step? A.J. Rathbun of Seattle Magazine suggests the next time you take a break from the watering and the weeding to sit back and enjoy the fruits of your labor, that you have one of the below garden-inspired cocktails. We’ll bet you’ll find the whole process more fun.
Ginger Bliss: Originally created by wine and cocktail writer and educator Kelly Magyarics, this refreshing herbal numbers is so good I used it as the title of my book Ginger Bliss and the Violet Fizz.
3/4 ounce Domaine de Canton ginger liqueur
1/2 ounce freshly squeezed lemon juice
3/4 ounce basil-infused simple syrup (see A Note below)
3 dashes orange bitters
4 ounces chilled Champagne or brut sparkling wine
Lemon twist, for garnish
Fresh basil leaf, for garnish
1. Add the Domaine de Canton, lemon juice, basil-infused simple syrup, and orange bitters to a chilled flute glass.
2. Top with Champagne, stir gently, and garnish with a lemon twist and basil leaf.
A Note: To make the basil-infused simple syrup, add 1/2 cup each water and sugar to a medium-size saucepan set over medium-high heat. Bring it to a simmer, and reduce the heat to medium. Simmer until the sugar is completely dissolved. Remove from the heat and add 1/2 cup fresh basil leaves. Let sit for one hour, and then strain. Store in the refrigerator for up to one month.
Springtime Fizz: This is tart and tangy enough to keep your mind off the fact that those tomatoes don’t look like they’ll ever grow. It’s also from Ginger Bliss and the Violet Fizz. Check for the dried hibiscus flower at Dandelion Botanical in Ballard.
1 teaspoon dried hibiscus flower
1/2 ounce freshly squeezed lime juice
1 1/2 ounces gin (local Big Gin would work nice)
1 ounce PAMA pomegranate liqueur
Chilled club soda
1. Add the hibiscus flower and lime juice to a cocktail shaker. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the gin and PAMA. Shake with springtime fervor.
3. Fill a highball glass three-quarters full with ice cubes. Strain the mixture through a fine-mesh strainer into the glass.
4. Fill the glass almost to the top with club soda. Stir briefly.
Check out the rest of the garden-inspired cocktails over at Seattle Magazine.
This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.
photo credit: Jerry Errico