Tag Archives: gin

Sour Cherry Gin Jings

My friend Amy is an awesome person to have a cocktail with because she’s funny and smart with a big heap of sass spooned in. We knew of each other through a mutual friend and then when finally we met in person, on a food styling job of course, we just clicked. We don’t see each other all that often because well, I’m up here in Massachusetts and she’s down in the big bad Apple or across the pond on a job in merry old England. Thank goodness for the smörgåsbord of ways to stay in touch. One thing, among many, that Ms. Lord and I have in common (besides food styling, being Moms, and our sassy attitudes) is our mutual love of good food and gin.

Amy Lord by John Moloney

In last week’s post on Sour Cherry Crumble I mentioned that I’d been sipping on a quick and easy cocktail I called Sour Cherry Gin Jings. Up to my elbows (literally) in sour cherries, at the end of the day I’d grab a handful, pit them, muddle with some simple syrup, mint, a shot or two of gin, and top it all off with a splash of seltzer and a few ice cubes.

Sour Cherry Gin Jings

Imagine my surprise last Saturday when I went to see my sour cherry dealer farmer and he unbelievably had a few boxes of those glowing red orbs tucked between the baskets of plums and blueberries. When he looked up from making change for another customer and watched me making a determined beeline towards his booth, he smiled and said, “I wondered if you’d show up today.”

Truth was I almost didn’t. After all he’d told me the week before that the season was over, and I wasn’t sure if I wanted to torture myself or not. Sitting on his counter were less than a handful of boxes of sour cherries for us hard-core addicts. We chatted about pitting (he doesn’t use a pitter, just squashes them like my friend Marisa does), then got into a philosophical debate about gin vs. vodka in summer fruit libations. I think he’d like this wacky watermelon margarita Todd Porter and Diane Cu whipped up, even though it has neither vodka nor gin in it.

Pitting Sour Cherries

When I got home I decided to try out this super simple technique Marc Matsumoto featured on his blog No Recipes during strawberry season. After all these really were the last few boxes of sour cherries for this season and they deserved some special treatment. To remove the pits I plunked down a layer of sour cherries in a pie plate, topped them with a slightly smaller pie plate, and squished those pits out. Then all the cherries and juice went into a plastic bag, and spent the night in the freezer. The next day I popped the frozen cherries and juice into a large jar, added a bit of sugar, gin and waited.

Making sour cherry gin

Since the amount of sour cherry gin or vodka is directly limited to the amount of sour cherries you have access to (I’m guessing that most of my readers do not have a tree in their backyard), my advise is to consider who you share these cocktails with. Limited supply and all. Though of course to look at if from a different perspective this would certainly be a way to make some new friends.

Sour Cherry Gin or Vodka

1 1/2 – 2 quarts sour cherries, washed and pitted

1/2 cup turbinado/raw cane sugar

5-7 cups gin or vodka, enough to cover the cherries

Place the sour cherries and any juice you captured into a plastic back and put the freezer overnight. The next day put all the frozen cherries into a large clean jar, sprinkle with sugar and cover with gin or vodka. Let sit in fridge for 3-6 days. Drain alcohol into a clean jar that has been sterilized. Store in fridge. you can save the remaining fruit (which will have lost most of its color) by zapping in the blender with a few tablespoons of sugar. Freeze into cubes and add to adult beverages as the mood strikes you.

Sour Cherry Gin

Sour Cherry Gin Jing

Splash a jigger of sour cherry gin into a glass with some ice and a bit of the leftover marinated sour cherries. Add a spring of mint and some seltzer.

Sour Cherry Vodka Sparkler

Splash a jigger of sour cherry vodka into an old-fashioned glass, top with seltzer and a squeeze of lime.

Sour cherry vodka cocktail

Any other suggestions? The possibilities are only as limited as your supply of  Sour Cherry Gin or Vodka. Drinks on the deck anyone?

Beautiful day in Whately

Photo Credits:

Amy Lord by John Moloney
All others by Cynthia Allen
And no, the vista pictured above is not a view from my deck, though it is a short walk from my house. I think a thermos full of cocktails might be arranged…

P.S. Amy dear I am saving you a batch of this gin-based elixir for when we next meet up! Hopefully it’s soon~

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Quarantine Cocktail

June iris

We’ve made it through 27 days of quarantine after the little incident with the raccoon on Mother’s Day. The dog has had his shot (note the use of the singular), Shawn and I have had our shots (note the use of the plural), and we’ve only got 18 days more to go on Oliver’s state mandated quarantine. Time to celebrate with a spring time cocktail!

Rhubarb plant

While I have worked with food most of my life, one job I’ve never had is tending bar. I appreciate a good cocktail, have made many for photo shoots (with fake ice cubes and dots of glycerine to give the visual impression that the ice is actually cold), but have not explored mixology. Given that my rhubarb plant is ginormous (gigantic + enormous) this year and getting ready to take over the garden it seemed like the perfect time to try something pink and fun.

Rhubarb

My habit of procrastination is something my gardens have to suffer through. I buy packages of seeds dreaming about bowls of fresh peas and enough basil to finally fill my freezer with pesto, but don’t always get around to planting them in the ground so they can grow. My weekly visits to the farmer’s markets find me coming home loaded with berries, bread, eggs and vegetables, as well as several plants which inevitably take weeks to get in the ground. One of the hard truths I’ve realized about myself is when it comes to gardens the best foods for me to grow are ones that more or less grow themselves. Rhubarb is close to the top of that list. Once it’s planted and happy it will continue to grow year after year. The bonus is it’s one of the first things up in the spring along with chives.

Chive blossoms

Usually I never do anything too fancy with my rhubarb. I simmer the cut up stalks with some orange juice, sugar, and a chunk of ginger. Occasionally I’ll add a stick of cinnamon, but not always. Once the fruit has softened I serve it over ice cream or yogurt. The stewed fruit would look muddy and odd in a cocktail so I strained the juice, then added some gin, seltzer, and a twist of orange. It was a lovely late spring cocktail and just the thing to help boost our spirits for the final days of quarantine. If it’s not 5 o’clock where you are skip the gin and top off a jigger or two of syrup with seltzer for a refreshing spring tonic.

Ingredients for stewed rhubarb

Ingredients for Quatantine rhubarb cocktail

 

Quarantine Cocktail

Generous 4 cups of chopped rhubarb (1 1/2 pounds before trimming)

1 orange

3-5 slices of fresh ginger, depending on taste

3/4 cup sugar

3/4 cup water

Place all ingredients in a medium size saucepan and simmer over medium heat for 7-12 minutes. Cover and let sit for 15 minutes so the flavors can meld. Strain the liquid from the solids, reserving the solids (from which you remove the orange rinds and ginger slices). Let cool. Save the solid ginger infused rhubarb solids for mixing into a bowl of ice cream or whipping into a milkshake or spreading on toast as a kind of non-jam.

Gin

Rhubarb ginger syrup

Seltzer

Orange twist (optional)

I used the following measurements, but feel free to experiment with whatever suits your tastes. 1 part gin to 2-3 parts syrup topped with seltzer and served over ice. If you feel like being fancy add a twist of orange.

Quarantine Cocktail

Note: For those of you new to rhubarb don’t forget while the stalks are edible – the leaves are poisonous.

Swallowtail butterfly

 

 

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