When it comes to creating artisan cocktails, summer is Zion. With the largest array of fruits, herbs and heat-oriented vegetables in season, the combinations are limitless: passion fruit–jalapeno, blueberry–basil, peach–ginger, lemongrass–lime. And while traditional summer fruits are tasty and dependable, sometimes they can also be, let’s just say it - boring.
It’s time to change it up. Summer is sexy. Less clothes, sticky skin, bronzed cheeks and beach hair bring the heat in more ways than one. But what comes up most go down and after the temperature tips the charts, these sensuous fruits will gently cool and relax. And what better way to take complete and utter advantage of these gifts from nature than to create sumptuous, artisan libations?
It’s time to change it up. Summer is sexy. Less clothes, sticky skin, bronzed cheeks and beach hair bring the heat in more ways than one. But what comes up most go down and after the temperature tips the charts, these sensuous fruits will gently cool and relax. And what better way to take complete and utter advantage of these gifts from nature than to create sumptuous, artisan libations?
Sexy Fruit #1: Pluots
With their juicy fuchsia flesh and tangy fun flavor, pluots make a perfect focal point for a tasty liquid treat. A Third Reflection of Light takes tequila to a completely new dimension. The gentle heat of ginger and the floral sweetness of red clover flower syrup, combined with the peppery goodness of tequila, creates a seriously seductive cocktail.
2 oz Herradura Blanco or Siete Leguas Reposado Tequila
½ oz Velvet Falernum
4 ¼-inch slices pluot
1 ¼-inch slice ginger
1 large sprig marjoram leaves only
½ oz red clover simple syrup (recipe below)
¾ oz fresh squeezed lemon juice
Muddle ginger, pluot and marjoram together with firm pressure for 30 seconds. Add all other ingredients and shake over ice vigorously for 30 seconds. Fine strain into a martini glass. Garnish with a wreath of marjoram and a dried red clover flower in center.
½ cup dried red clover flowers
½ cup dried lavender flowers
3 cups water
2 cups sugar
Boil dried flowers in water until water is saturated with aroma and flavor, approximately 10 minutes. Remove from heat and fine strain into a heatproof container. Add sugar, stir and let sit to cool.
Now enjoy the fruits of your labor! Stay tuned for sexy fruit #2...
Shari Stein Curry is one serious Mixologist. You can find her weeknights at Rivoli Restaurant in Berkeley, California creating delectable, seasonal libations as Rivoli’s Cocktail Program Lead. Shari is also a passionate writer. Aside from TheSpir.it she currently writes articles for Examiner.com San Francisco, and in her spare time she is working on a seasonal, nutrition based cocktail recipe book. Follow her on twitter at http://twitter.com/sharisteincurry.
Tell us: Have you worked with pluots or other exotic fruits before? Tell us how you incorporate them into your cocktails below!
With their juicy fuchsia flesh and tangy fun flavor, pluots make a perfect focal point for a tasty liquid treat. A Third Reflection of Light takes tequila to a completely new dimension. The gentle heat of ginger and the floral sweetness of red clover flower syrup, combined with the peppery goodness of tequila, creates a seriously seductive cocktail.
A Third Reflection of Light
Serving Size: 12 oz Herradura Blanco or Siete Leguas Reposado Tequila
½ oz Velvet Falernum
4 ¼-inch slices pluot
1 ¼-inch slice ginger
1 large sprig marjoram leaves only
½ oz red clover simple syrup (recipe below)
¾ oz fresh squeezed lemon juice
Muddle ginger, pluot and marjoram together with firm pressure for 30 seconds. Add all other ingredients and shake over ice vigorously for 30 seconds. Fine strain into a martini glass. Garnish with a wreath of marjoram and a dried red clover flower in center.
Red Clover Flower Simple Syrup
(you can use regular simple to save time)½ cup dried red clover flowers
½ cup dried lavender flowers
3 cups water
2 cups sugar
Boil dried flowers in water until water is saturated with aroma and flavor, approximately 10 minutes. Remove from heat and fine strain into a heatproof container. Add sugar, stir and let sit to cool.
Now enjoy the fruits of your labor! Stay tuned for sexy fruit #2...
Shari Stein Curry is one serious Mixologist. You can find her weeknights at Rivoli Restaurant in Berkeley, California creating delectable, seasonal libations as Rivoli’s Cocktail Program Lead. Shari is also a passionate writer. Aside from TheSpir.it she currently writes articles for Examiner.com San Francisco, and in her spare time she is working on a seasonal, nutrition based cocktail recipe book. Follow her on twitter at http://twitter.com/sharisteincurry.
Tell us: Have you worked with pluots or other exotic fruits before? Tell us how you incorporate them into your cocktails below!
Comments
Don't think I've ever seen a Pluot before. Any suggestions on where to dig them up?
Jul 14, 2011 at 12:27 PM
y
Where do you live? Pluots are a hybrid of plums and apricots. They look very close to a plum though. Plumcots are also a hybrid of both fruits, however they look more like apricots. In general you can usually find them at a farmer's market that has a large selection of seasonal fruit. Of if you have a gourmet market they may carry them while they are in season as well. Your last option would be to search online. I did a quick search and came up with a CA farm that ships fresh pluots. Maybe give them a call? Boa Vista Orchards 530-522-5522.
Hope that helps.
Jul 14, 2011 at 12:46 PM
Although we used alternative tequila because of the price point and on suggestion from a knowledgeable salesman, the taste was fabulous. Or should I say tastes, because from tongue tip to swallow, the drink offered a variety of happy impressions. Three retailers were required, but the trips across town were worth it. Our party of ten revelers all smiled and asked for more please sir? Great recipe! Thanks.
Jul 28, 2011 at 10:42 PM
y
Thank you for the wonderful compliments! Some of my ingredients can surely be hard to find, but I'm so glad it was worth it for you and your friends/family. I feel all warm and fuzzy inside, so thank you again. Best, Shar
Aug 03, 2011 at 8:18 PM
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