Strawberry Thyme Gin Rickey

We finally got around to planting our annual batch of tomatoes and herbs (along with hot peppers and cucumbers). For a while, we'd talked about doing raised beds, but, to be honest, I don't think we're ready to commit to something like that. Between the produce we get from our coop and what we grow in our pots, we're doing just fine. That may change in the future, but, for now, we're content with what we have. 

At the end of a long day, I like to walk around and see how our plants are doing, often with a gin and tonic in hand. We've skipped over spring and are in full-blown summer mode here, which means we're all about the g+ts (or t+ts (tequila) or r+ts (rum)). Whatever it is, it has to be refreshing... something with bubbles and lots of lime. I'm also a fan of incorporating herbs into my drinks. For a fancy, gin and tonic, I'll add sprigs of rosemary to provide some aromatics. 

I bought strawberries at the store and quickly forgot about them (shame, I know). I remembered just before they started to turn and decided the perfect use for them would be a festive summer drink. A batch of simple syrup, with the berries and thyme, makes a wonderful seasonal cocktail. Here's to warm, sunny days... hopefully spent by a lake or beach! 

Strawberry Thyme Gin Rickey

Yield
6 drinks

Glassware
Highball glasses

Tools
Jigger
Fine mesh sieve

Ingredients

For the strawberry-thyme syrup
1 cup sliced strawberries
.25 cup sugar
1.25 cups water
2 fresh thyme sprigs

For each cocktail
1.75 oz gin
1 oz lime
.75 oz strawberry thyme syrup
Ice
Soda water

Garnish
Sliced strawberries
Thyme sprigs

Directions

1. To make the strawberry-thyme syrup, heat sugar and water in a small saucepan over medium-high heat. Whisk until sugar has dissolved. Add sliced strawberries and thyme and continue to cook until strawberries are mushy. Press the strawberries to release all their juices. Let syrup cool and strain through a fine mesh sieve. Syrup can be stored in a glass jar with a lid for up to 1 month.

2. To prepare each drink, pour gin, lime juice, and strawberry-thyme syrup into a highball glass. Add ice and top with soda water. 

3. Garnish with sliced strawberries and thyme sprigs. 

Lemony Lentils with Asparagus and Za'atar

There are some ingredients that just sit and sit in our kitchen. We've had packages of dried beans and triticale berries that have been tucked away for months... ok, years. The same can be said for lentils. I just never think to do anything with them. It's not the first thing I reach for. But once in a while I consider all the wonderful things I can do with those neglected items and something magical comes to fruition. 

It's been a delight to have asparagus back in our lives. I really missed those vibrant green stalks and was thrilled when our food coop offered them as part of their bulk selection. They've been on top of every salad, every pasta dish, and, now, these lentils. A zingy lemon dressing and a sprinkle of za'atar give it depth and brightness, all the things you want in a side paired with grilled fish, meat, and vegetables. 

All of this has inspired me to bust out the triticale berries and they're now soaking in a bowl on the counter. It'll become a salad/side dish to bring to the Cape this weekend. I've learned it's best to prepare big batches of food in advance, to limit the amount of kitchen time. I have more important things to do. Hammocks to lay in. Gin and tonics to drink. #priorities

I've been distracted these last few weeks with photography projects (all good stuff, but, you know, I could use a little vacation right now), so I forgot to share this interview I did over on Food52. I talk all about the things that inspire me and my love for salads.  

Lemony Lentils with Asparagus and Za'atar

Yield
6-8 servings

Ingredients
1.5 cups lentils
4.5 cups water
1/2 yellow onion, diced
2 large carrots, peeled and diced
Kosher salt
1/2 lb asparagus, trimmed and stalks cut into 3/4 inch pieces
Olive oil
1 teaspoon za'atar
Zest and juice of 1 lemon
1/2 teaspoon chopped rosemary

Directions
1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside.

2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. Season with salt, to taste.

3. In a serving bowl, whisk together 3 tablespoons olive oil, the lemon juice, chopped rosemary, and 1/4 teaspoon salt. Transfer the lentils and vegetables to the dressing and toss to combine. Sprinkle with cooked asparagus, za'atar, lemon zest, and some kosher salt. 

Cherry Mind Eraser

We eat copious amounts of cherries over the summer. Bags and bags of them. There's always a full bowl on the table at the Cape and that's what we snack on throughout the day. But as much as I adore them, I so rarely cook with cherries. They just never last long enough to do anything with them. Which may have been why I was set on using them for this cocktail. Just a way to mix things up and play with an ingredient I don't utilize enough. 

The cherry-coffee pairing isn't one I see very often, but that rich, dark fruit along with the vanilla/caramel notes in the Kahlúa® were meant for each other, as evidenced by this Cherry Mind Eraser (you can get the ingredients over at Drizly). What I didn't expect was how it'd taste almost exactly like cherry cola. But that's pretty much what it is. A boozy cherry cola, making it the perfect porch sipper. I've loved all of the recipes I've created using Kahlúa®, but this Cherry Mind Eraser is the one I've been most excited to share with everyone and the drink I plan on preparing for guests all summer long. 

This is my third creation featuring Kahlúa® and I think each one was quite different. While the Mind Eraser is definitely for warmer months, the Kicking Bull and Coconut Milk White Russian feel a bit more suited for cooler weather. 

To try your hand at making a Cherry Mind Eraser head over to my recipe page on Drizly to get your cocktail ingredients! (There's a code for free delivery just for you! Just use "KahluaBOS" when you checkout.)

Disclosure: This post was sponsored by Kahlúa®. All opinions expressed here are my own. Also, please drink responsibly.

Cherry Mind Eraser

Yield
1 drink

Special tool
Cherry pitter

Ingredients
For the cocktail
1 part Kahlúa®
1 part vodka
1/4 part cherry syrup (see recipe below)
1 part soda water

For the cherry syrup
1.5 cups fresh cherries, pitted
2 teaspoons lemon juice
1/4 cup sugar
3/4 cup water

Directions
To make the cocktail
1. Fill rocks glass with ice.
2. Add Kahlua and vodka.
3. Add cherry syrup.
4. Top with soda water.

To make the cherry syrup
1. Place the cherries and sugar in a saucepan. Add water and lemon juice and stir to combine. 
2. Bring to a boil, and then reduce heat to medium. Cook for 12-15  minutes, being sure to smash the cherries with a wooden spoon (to release juices) and stir often.
3. Remove from heat and let cool. 
4. Strain liquid of cherries (be sure to save the cherries so you can snack on them later). 
5. Transfer syrup to an airtight container and refrigerate (will be good for a few weeks). 

Source: Adapted from the Mind Eraser recipe posted on the Kahlua® website. 

Beverage and prop styling by Catrine Kelty