Summer Projects

Maybe you have some time on your hands and want to try something new during the growing season.   Here is an overview of possibilities for infusions that may provide inspirations for use of that quarantine bottle of vodka!  "If you're experimenting with a new infusion you may want to use a less expensive bottle so as not to waste money or good liquor. Once you perfect an infusion recipe, you can upgrade the liquor in the next batch."

This recipe calls for dried rose petals.   Be sure to pick blossoms from an old-fashioned rose bush which hasn't been sprayed with pesticides.   They should dry quickly and be ready to use in infusions like Lillet with petals used in martini variation from Liquor.com

Killer Queen

2 ounces aromatic gin
3/4 ounce dried-rose-infused Lillet Blanc*
1/4 ounce Benedictine
4 dashes Angostura bitters
Garnish: lemon twist
Steps
Add all ingredients into a mixing glass with ice and stir.


Strain into a coupe.

Express the oil from a lemon peel over the drink.

Garnish with a lemon twist made from the peel.

*Dried-rose-infused Lillet: Add 2 cups Lillet Blanc and 1 Tbsp dried rose petals into a jar and seal. Leave in the refrigerator for 24 hours, shaking the jar several times during that time. Strain through a cheesecloth or coffee filter. Keeps, refrigerated, for up to one month.


Don't hesitate to start a little pot of basil or put some in the ground.  It's a long growing season. And there is time to peruse recipes on the Food Network, like this one:

Strawberry-Basil Mojitos

Level: Easy
Total: 55 min (includes cooling time)
Active: 25 min
Yield: 20 servings

Strawberry-Basil Puree:
2 cups granulated sugar

3 pounds strawberries, hulled and quartered

4 cups fresh lime juice

2 ounces fresh basil leaves (about 60 leaves)

Strawberry-Basil Mojitos:
One 750-milliliter bottle light rum

Club soda, as needed

20 stalks fresh basil, for garnish

4 limes, cut into wedges, for garnish

Directions
For the strawberry-basil puree: To make the simple syrup, heat the sugar and 2 cups water in a saucepan over medium heat, stirring as needed, until the sugar has completely dissolved. Set aside and allow to cool completely.
Add half of the strawberries, lime juice and basil to the bowl of a food processor. Pulse until you reach a consistency that makes you happy. I do 10 to 15 pulses, which leaves a good bit of texture. Transfer to a pitcher or container. Repeat with the other half and add to the same container. Pour in the room temperature simple syrup, mix and chill for at least 30 minutes.
For the strawberry-basil mojitos: Pour 1/2 cup of the strawberry basil puree into each glass. Top with 2 ounces of your favorite light rum, add ice and stir gently to combine. Top off each glass with a splash of soda. Garnish each drink with a stalk of basil and a lime wedge.

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