I had been flirting for some time with the idea of having a wee cocktail party with my friend April Wozny. I have been dying to get a bit creative with mixology using my own preserves from last spring and summers canning season. I popped open three mason jars: rhubarb and grapefruit compote, fig compote and preserved pitted tart yellow plums. I went to work crafting these three beverages with unique flavor profiles. I used a hand blender to blitz each preserve into a puree. Each cocktail was served in a mason jar to celebrate the roots of my labour. I hope this post encourages everyone to get to their local farms this summer to preserve their favorite fruits as they are a great addition to any martini glass year round!
NOTES: I have jotted down the ingredients I used in each beverage. Since this was experimental I didn’t actually measure any of the ingredients. Also for those who don’t know what a simple syrup is, boil one part sugar to one part water in a pot over the stove until sugar has dissolved.
Cock Tease #1
Honey
Vodka
Thyme
Soda
Cranberry Juice
Simple Syrup
Cock Tease #2
Tart Yellow Plum
Vodka
Chocolate Liquer
Lime
Simple Syrup
Soda
Cock Tease #3
Rhubarb and Grapefruit Compote
Gin
Simple Syrup
Soda
Lime
