After all the talk about cold cocktails, I ended up making none of the ones I posted for Shavuos - but something far yummier! Blackberry Sage Coolers - blackberry juice + sage simple syrup + vodka + club soda.
I found it pretty last minute on Pinterest, and just couldn't leave it be! I had already picked up heaps of fresh plump blackberries, so I just had my husband (thanks love!) grab some fresh sage on a last-minute market run. I completely forgot to print up the recipe, and since it was only online it left me with a wee bit of holiday/technology-age frustration... I had to make do with what I retained from memory. I had already squeezed the black berry juice (this recipe says to puree it, but (since I have an odd fondness for sensory activities) I hand squeezed the berries through a cheesecloth (wear plastic gloves - it stains skin!!). I forgot the part about crushing the leaves, and simply cooked sage leaves in a pot with water and sugar, making a fragrant sage syrup. I mixed the juice with the syrup, added vodka, and let it sit overnight. Before the meal I filled the pitcher up with seltzer and added fresh whole berries and extra sage leaves as garnish. Plus, heaps of ice. The result was a light spiked soda with an earthy fragrance and a bright aftertaste. Try it!!
In the case that you are still putting the final touches on your Shavuot menu, here are two summer-y cocktails I'm currently considering for my outdoor dairy luncheon:
Blackberry Gin Fizz
- 12 ounces blackberries, plus more for garnish
- 2 tablespoons superfine sugar
- 3 tablespoons fresh lime juice
- 6 ounces gin
- 15 mint leaves, torn, plus sprigs for garnish
- 1 1/2 cups seltzer
Puree berries and sugar in a food processor. Strain, and discard seeds. Put 1/3 cup puree, 1 tablespoon lime juice, 2 ounces gin, and 1/3 of the torn mint leaves into a cocktail shaker filled with ice, and shake until cold. Pour into two 8-ounce glasses, and add 1/4 cup seltzer to each. Repeat twice. Garnish with berries and mint sprigs.
Strawberry-Peach Sangria
- 1 750-ml bottle dry white wine
- 1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)
- 1 1/2 cups sliced strawberries
- 1 cup peach liqueur
- 3 peaches, each cut into 12 slices
- 1 large orange, cut crosswise into 6 slices
- 1 large lemon, cut crosswise into 6 slices
- 1/4 cup strawberry syrup (optional)
- 3 to 4 cups ice cubes
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
L'Chaim!
Happened upon the most fresh and summer-y take on strawberry shortcake, and I think these would be a perfect Shavuot dessert (especially if made with dairy whip cream!), great for a leisurely lunch outdoors with friends. Or even as an afternoon Holiday treat, while lounging out back with a glass of white wine...
Plus, the whole dish seems pretty easy to execute. Check it out over at Oh Joy!
Simple and creative for a Shavuos dessert display, from Martha.
I don't know why this is the first time this dawned on me, but peeling garlic bulbs and removing the cloves is one of the best fine motor skills exercises ever!! Not to mention kids seem to love doing it, and it definitely reduces some of moms work in the kitchen... We now made this a ritual whenever we are in the kitchen whipping up fresh pesto; Freida is queen of the garlic. Try it!
