Two Cocktails and Some Food Porn

2011-05-15T04:24:12Z

Yesterday, I opened a bottle of Berkshire Mountain Distillers’ Ethereal Gin. Anyone who keeps sharp tabs knows how much I love their Greylock, so I was really eager to try this.

I’m not sure how to describe it. Ethereal has one of the most unique flavors I’ve ever tasted in a gin, that I can only explain by likening it to the flavor that you get in your mouth when you’re sitting around a bonfire and you breathe in the scent of burning wood. So, really fascinating and complex and difficult. It’s not something I’m just going to sit around and drink, but mixing it was sneaky because I didn’t want to cover up the burning flavor. I tried it with like seven different things and I’m still not 100% happy with this one but the sorrel is something I’ve never used in a cocktail before and that part worked perfectly.

Ephemera

Ingredients

2 oz Ethereal Gin
1 oz Ramazzotti
3 large sorrel leaves
1/8 oz Zirbenz Stone Pine Liqueur

Instructions
Chiffonade the sorrel leaves.
Add Gin, Ramazzotti and sorrel to a pitcher and muddle.
Coat a cocktail glass with Zirbenz, pour out excess.
Strain drink into glass!

Tonight, we had a dinner party, and on account of having to get the house ready, we just ate sandwiches, although saying “just” when discussing these sandwiches is a bit of an understatement. This is my sandwich:

The is prosciutto, salami and capicola with provolone and arugula and a tiny bit of rosemary olive oil. It was to die for.

Also, yesterday: Do you remember my giant asparagi? Well, this one is giving them a run for their money. Also, I think it is getting a job in the adult film industry:

Oh my word.

Then, today, dinner party! I forgot to take pictures of the salad, but it was a plain old tricolor. Here is the other stuff we ate!

Antipasti!

This is my invention. It’s polenta spooned on a cookie sheet in disk shapes, topped with prosciutto and baked until the prosciutto is crispy and the polenta is firm, then covered with fried crispy sage and brown butter.

Linguini primavera covered with seafood!

Tiramisu and a raspberry-rhubarb crostada!

So I like making negronis but usually when we have company and I am like “negronis!” the company is like “gross!” which is sort of devastating because negronis are my go-to drink. This time, everyone but my father said yes to negronis so I was sort of tickled and I got to make a whole pitcher of this:

Blood Orange Negroni

Ingredients
1.5 oz Rogue Pink Spruce Gin
1 oz Campari
.5 oz red vermouth
Juice from 1/2 blood orange
1 blood orange wedge
10 sage leaves

Instructions
Add gin and 9 sage leaves to pitcher and let sit five minutes
Add campari, vermouth, and juice, plus leftover orange pieces, muddle
Strain into glass and garnish with blood orange wedge and one sage leaf

Mirrored from Antagonia.net.

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Two Cocktails and Some Food Porn