Thai Mojito

OMG, yes please.

Thai Spring Mojito
1 ounce of white rum (or vodka, if you prefer)
1 teaspoon sugar
1 teaspoon water
1 pinch fresh ginger, peeled and grated
3 medium Thai basil leaves
3 mint leaves
juice of half a lime
club soda

In the bottom of a Collins or mixing glass, muddle the sugar, water, herbs and lime juice. Pour in rum and stir. Top with crushed ice and club soda. Garnish with a lime wheel.

Cocktail Cherries

I'm with the folks at The Spir.It - screw those maraschinos.  I like the little boozy cherries in my drinks!  Hello future Christmas gifts. . . .

The author notes that while she uses Wild Turkey American Honey liqueur (which I have never even heard of, let alone have stocked in my bar), the rest of us can use a mixture of 3 parts bourbon to 1 part honey.  That, I can do.
She also offers up the option of using sour cherries for a more traditional cocktail cherry, even though she went the Bing route.  Rainiers are up for grabs too, though I doubt they'll be as pretty.

Honey Bourbon Cocktail Cherries3/4 cup bourbon + 1/4 cup honey
1 pint Bing cherries, stemmed and pitted

Simmer liqueur in a small pan for five minutes, then add the cherries and reduce heat. Cook for an additional five minutes then remove from heat and let it cool. Store in a glass jar in the refrigerator for two days before use. 

 

I'm going to try jarring these bad boys.  I imagine they'll last quite well that way, what with the sealing of the jars AND the booze.  I think I'll add the cherries and liqueur to the jars and then seal them straight away (versus cooking them on the stove top and letting them cool before jarring), otherwise I think they'll disintegrate.  

Summer Salads

The Kitchn knows just what I'm craving.  Light and healthy, not just rabbit food salads for summer.
I cannot WAIT to try the lemony, goat cheese, asparagusy one!

Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
serves 6
8 ounces uncooked spelt or farro
3 cups water
8 ounces uncooked pearl couscous, or Trader Joe's Harvest Grain Blend
1 3/4 cups water
1 pound asparagus
Olive oil
1 cup sliced toasted almonds
4 ounces soft goat cheese, chilled and crumbled
2 Meyer lemons, zested and juiced
1/4 cup olive oil
1 tablespoon walnut oil
Salt and pepper
Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.