Tarragon Tequila Swizzle

We've really struggled with our garden this year, mainly because we've had little rain this summer. I've been religiously watering it every morning. The tomatoes are slowly coming in. I've been picking each cherry tomato off the vine as soon as it ripens, afraid that some critter might get to it before we can enjoy it. This happened a few weeks ago with our first cucumber. We returned home from a couple days away and I went out to water our pots. I was so excited to see something had grown and it looked like the most beautiful cucumber. Upon further inspection, though, I noticed that a big chunk had been taken out. The culprit, most likely a squirrel, also devoured a couple of peppers! So, yeah, I've been keeping a careful eye on things. We have another cuke growing and in a few days it'll be ready for picking. 

The herbs, however, have been doing very well. The parsley has exploded, as has the basil. I love our herb garden, to go outside and pick whatever I might need for dinner. Having access to fresh herbs also comes in handy when I want to spruce up a cocktail. I've surprised Eric with gin and tonics garnished with fresh rosemary (he doesn't quite get what the big deal is, but I think it looks and smells awesome). One of my favorite herbs (and one that I think is underused in cocktails) is tarragon. It holds up in drinks but also adds its own unique flavor (I find that it tastes a lot like vanilla, maybe with a touch of anise/black licorice). The easiest way to incorporate it in a cocktail is by making an infused simple syrup, which I did here for this swizzle. It's not a complicated drink to make, but it does require some crushed ice. It's very light and super sippable... just how a summer cocktail should be. 

This post is a part of the #DrinkTheSummer collaboration organized by Sherrie at With Food + Love. She got a bunch of us together to share original alcoholic and non-alcoholic creations. Heres the full list for everyone to check out: 

BOOZY!
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Downshiftology | Limoncello Prosecco with Blueberries and Thyme
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
The Green Life | Spiced Plum Fig + Kombucha Cocktail
Hummingbird High | Watermelon + Mint Agua Fresca
Floating Kitchen | Peach Sun Tea + Bourbon Cocktail
Beard and Bonnet | Easy Melon Mojitos
EGD | Backyard Peach Sweet Tea
Appeasing a Food Geek | Basil + Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
Nosh and Nourish | Mango Margaritas with Chile Lime Salted Rims
Domesticate ME! | Watermelon-Basil Mezcal Margarita
The Foodie Nurse | Husk Cherry Margarita
my name is yeh | Choose Your Own Adventure Bloody Marys
Sevengrams | Cucumber Gin + Chartreuse Cocktail
Wicked Spatula | Coconut Gin + Tonic
Eat Boutique | Sbagliatos + Homemade Sweet Vermouth
Nutritionist in the Kitch | Healthy Muddled Blackberry Piña Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
HonestlyYUM | Watermelon Fresh Herbs + Sotol Cocktail
Seasonal Cravings | Strawberry Lime Gin Rickey
Salted Plains | Frozen Honeydew Daiquiris
The Broken Bread | Honeydew-Ginger Apricot Mojitos
Fix Feast Flair | Ginger-Berry Splash Cocktail
Turntable Kitchen | Summer Cooler Cocktails, Two Ways
Foolproof Living | Blueberry Dark Cherry + Calvados Cocktail
Dessert for Two | Salty Melon Slush
The Wood and Spoon | Honey Basil Margaritas
Milly’s Kitchen | Golden Watermelon Ginger Basil + Tequilla

NOT BOOZY!
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
TENDING the TABLE | Raspberry + Fig Hibiscus Cooler
Snixy Kitchen | Lavender Earl Gray Blackberry Ice Cream Floats
The Bojon Gourmet | Vanilla Rooibos Peach Ice Cream Floats
Gratitude and Greens | Hong Kong Style Crushed Watermelon Ice
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Plum Shrub
Feed Me Phoebe | Watermelon-Cucumber Kombucha Coolers
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
dolly and oatmeal | Cold-Brewed Shiso + Hibiscus Tea Iced Latte
happy hearted kitchen | Heirloom Tomato Gazpacho with Fennel Orange + Cardamom
I am a Food Blog | Cherry Vanilla Sodas
Tasty Yummies | Fig Vanilla Bean Almond Milk
Let’s talk evergreen | Iced Earl Grey Yuanyang With a Hint of Rose
Kale & Caramel | Emerald Beaut Green Spritzer
Earthy Feast | Watermelon Hibiscus Agua Fresca
Now, Forager | Sparkling Plumcot + Purple Basil Shrubs
The Pig & Quill | Brown Sugar Blueberry Pie Shakes
Well and Full | Peach Bubble Tea
Sweetish Co | The Best Frozen Hot Chocolate
holly & flora | Spiced Pineapple Shrub Sparklers with Black Tea + Coconut
Pure Ella | Fresh Mint Tea

Tequila Tarragon Swizzle

Yield
1 drink

Ingredients
2.5 oz tequila
1 oz lime juice
1 oz pineapple juice
1/4 oz tarragon simple syrup (recipe below)
Crushed ice
Angostura bitters

Directions
Add tequila, lime juice, pineapple juice, and tarragon simple syrup to a collins glass. Fill 1/2 way with crushed ice. Immerse a swizzle stick (or a bar spoon, which is what I used) into the glass and, between both hands, rub the stick back and forth for about 15 seconds. Fill the remainder of the glass with crushed ice and swizzle again for 10 seconds. Top ice with approximately six dashes of angostura bitters (or until the top is covered) and then add a straw.

Tarragon Simple Syrup

Yield
1 cup

Ingredients
1 cup water
1 cup sugar
2 sprigs tarragon

Directions
Whisk together water and sugar in a saucepan. Set over medium-high heat. Bring to a boil. Add tarragon sprigs and remove the pot from heat. Let tarragon steep for 15 minutes. 

Let the syrup cool completely before using. Can be stored in an airtight container (a jar with a lid works well) for up to 2 weeks.

Silent Sunday: Haley.Henry Wine Bar

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Haley.Henry Wine Bar
45 Province Street
Boston, MA
www.haleyhenry.com

Arugula, Pickled Radish and Sorghum with Peas and Ricotta Salata

After almost two weeks of being sick, Eric and I are finally back to normal. We caught some nasty bug while we were vacationing with my family in the Berkshires. It all started with the nieces having colds. You know, nothing major... typical kid stuff. But then it hit my sister, and my dad, and my brother-in-law. We thought we could protect ourselves with gin and tonics and whiskey, but on the last day, we both started in with scratchy throats, which turned into raging sore throats, sneezing, coughing... the whole thing. Just delightful.

Our time out there wasn't a total bust. Since we were feeling pretty good for the majority of the trip, Eric and I took a few outings. A highlight was the Fields Sculpture Park at the OMI Arts Center in Ghent NY. A 35 minute drive from Great Barrington, the sculpture park covers nearly 150 acres and has art scattered throughout.  We spent a few hours just walking around, taking funny pictures of ourselves with a variety of sculptures. It was a great time and while we loved it, we thought our nieces would really have a blast. We'll have to bring them next year.

Between travels and being sick and work, I've had little time to cook. There was a while when we were living off of ramen soup doused with sriracha, but I really missed consuming refreshing salads (it's just too hot out there for soup). This recipe is something I've been enjoying for lunch on these 90+ degree days we've been having. It's got texture and bright flavors and, oh, cheese (because, in my opinion, all salads must have cheese). For those unfamiliar with sorghum (I had only had it in its sweet syrup form), it's a gluten-free grain that cooks like quinoa but has quite a bit more bite to it. 

Arugula, Pickled Radish and Sorghum with Peas and Ricotta Salata

Yield
2 servings

Ingredients
1/2 cup sorghum
2 cups water
Kosher salt
2 cups arugula leaves, washed
3 large radishes, sliced into thin rounds
1/2 cup cider vinegar
3/4 cup frozen peas, thawed
Ricotta salata
Fresh mint leaves
Black pepper
Extra virgin olive oil

Directions

In a saucepan, bring salted water to a boil. Stir in sorghum, reduce heat to a simmer, and cook, uncovered, for 40 minutes, until tender. Strain of any remaining liquid. Transfer to a bowl and let cool for 10 minutes. 

While the sorghum is cooking, place the sliced radish in a bowl and sprinkle with 1 teaspoon salt. Toss to coat. Cover with cider vinegar and refrigerate for 30 minutes. 

Add arugula to a large bowl. Add the cooked sorghum and drizzle with 2 teaspoons olive oil and season with 1/4 teaspoon of salt. Toss to coat. Platter the arugula and sorghum and top with pickled radish, peas, and shaved ricotta salata.

Drizzle some of the pickled radish brine over the salad. Garnish with mint leaves and season with freshly ground black pepper.