The herbs in my garden have been growing especially fast since the recent rains we’ve received and I’ve been trying to find plenty of ways to use them. The weather is warming up and the evenings have been nothing short of beautiful, so I’ve begun mixing up new and delicious cocktails with these herbs, fruits from our CSA box and a few of my favorite spirits. The following are two of the most scrumptious mixes I’ve made.
The first concoction is a nod to the classic summertime Gin and Tonic, made a bit more interesting and lighter in flavor with the addition of Texas grapefruits, mint and cucumber. The second is made for the likes of my tastes – strong, deep and spicy and barely sweet – with the first Colorado Straight Bourbon (made by our family friend Davy Lindig, at Peach Street Distillers in Grand Junction, CO) shaken with red plums and a dash of bitters. This bourbon is one of a kind. It’s deep and spicy and sweet and very delicious in its complexity. It’s very good on its own but I’ve been curious to try it mixed, and it’s just as good!
5 thin slices of cucumber
1/4 teaspoon sugar
1-2 sprigs of fresh mint
1-2 grapefruit segments, skin removed
4 big ice cubes
2 ounces Waterloo Texas Gin
1 ounce tonic water
Muddle the cucumber, mint and sugar in the bottom of a rocks glass. Add the ice, grapefruit and gin, mix. Top off with a splash of tonic and a stir stick!
4 slices of ripe red plums
2 ounces Peach Street Colorado Bourbon
2 sprigs of fresh basil
1 dash of Orange Bitters
Lots of ice
1 ounce club soda
Cool a martini glass by filling it with ice and water. Combine
ice, plums, bourbon, a dash of bitters and one sprig of basil in a shaker and shake until well combined. Strain into the martini glass and garnish with a plum and sprig of basil. Yum! Enjoy!