Farmer’s Market Bartender
August08, Wining/Mixing August 21st, 2008
By Robbie Sipes, August 2008
Good Intentions Construction Company
Once again, I try hard to do the right thing, only to screw it all up in the end. I’ve had to restrict my Farmer’s Market trips this summer to only a few times a month. Even though our current work and class schedules don’t allow our family to share every meal, I can’t help buying every amazing piece of summer produce I see.
When I get home with my basket of goodies, I am flush with excitement, and my mind reels with the prospect of each meal to come during the week. Except, there is no joy in a brown, desiccated blueberry or a shriveled and oozing tomato; so, I’ve been “flushing” my excitement down the toilet (compost, actually) because of all the spoilage I’ve allowed to happen. Did you know that onions can grow in a dark pantry? Fascinating but not tasty.
My west Tennessee grandparents would not be proud. Each of my grandfathers tended pretty good-sized gardens. Both of my grandmothers, with the help of all my aunts and cousins that they could get their hands on, canned, preserved and pickled it all. Although the only pickling I seem to be good at is that of my own liver, in this spirit of conserving, I went to the Farmer’s Market on Wednesday. I found great inspiration for the gourmand in me…well, at least the crazy, creative bartender.
Fruit and Vegetable “Waters”
Don’t get me wrong here; I love a frothy, pulpy fruit daiquiri or margarita. When our weather gets hot(ter) nothing is better under the umbrella by the pool. But, lets face it, not every fruit gets fully pulverized by the home blender. Some fruits just can’t be seeded adequately to drink easily. The core of an under-ripe pineapple can wreak havoc on the blender itself. I have found a solution that works, somewhere between a juice and a puree: straining the water from the desired fruit or vegetable. For instance: take a quart of very ripe melon and puree it in a blender. Of course, this mash is too thick to drink; but if it sits over a bowl, in a cheesecloth-lined strainer for a few hours or overnight, the liquid that drains into the bowl will be pure melon elixir. Give it all a good squeeze before discarding the mash and the cloth. All fruit! No pulp! No seed! Just perfect for martinis.
Watermelon Daiquiri-politan
Chill 3 shots watermelon “water,” 2 shots citrus rum and 1 shot melon liqueur on ice. Add 2 shots cranberry juice and a dash of bitters. Strain into a chilled martini glass and serve with a wheel of lime. If Carrie Bradshaw wrote “Sex and the South!”
Spicy Orange Veggi’tini
Puree 2 pounds of carrots, 1 tablespoon each coriander and cumin seeds in a blender and strain as above to make carrot “water.” Combine 4 shots spicy carrot “water,” 2 shots gin and 1/2 shot maple syrup on ice, and shake like a madman. Strain into a chilled martini glass, top with a pinch of salt and pepper. Chilled soup, plus a shot?!?
Not-So-Bloody Mary
Puree 2 pounds over-ripe tomatoes, 3 tablespoons Worcestershire sauce, 2 lemons and horseradish to taste in a blender and strain as above to make tomato “water.” Combine 4 shots tomato “water,” 2 shots vodka, 2 dashes hot sauce and a few grinds of black pepper on ice. Strain into a chilled martini glass, rimmed with celery salt. Sunday brunch never seemed so classy!
Liquor Infusions
There are plenty of Farmer’s Market finds that just won’t work with the puree-and-strain method I have become so fond of…citrus is too bitter because of the pith; flowers and herbs are far too delicate and most spices are just a mess. But, all of these can be used to impart their distinctive flavors to the tipple of your choice—just shove them in and the alcohol does all the work. My favorite additions to a fifth of vodka are a couple of dozen dark roasted coffee beans or a split vanilla pod or fiery hot peppers, cut to the size of the neck of the bottle, if needed. When I add so many flavorful goodies that they don’t fit into the bottle I bought, I use a larger glass jar with a good seal. The worst part about infusing your own booze is the wait time—I find that I get the best flavor if I look at my concoction a week or two and then strain the infusion prior to use. Patience may be my only virtue.
Thai Me Up
Infuse a fifth of vodka with a bruised stalk of lemongrass, 6 peppercorns and a dozen basil leaves. Combine 3 shots pineapple juice, 2 shots flavored vodka, and 1 shot each orange liqueur and lime juice on ice. Stir and serve, garnished with a basil leaf and a lime wedge. Cools the heat of any curry!
Martini Thyme
Infuse a fifth of gin with sprigs of thyme and a few strips of lemon zest. Combine 3 shots of flavored gin with a shot of green Chartreuse on ice. Strain into a chilled martini glass. Garnish with olives speared with fresh thyme stems. This is a highly complex drink, to be sipped not gulped.
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Farmer’s Market Bartender
August08, Wining/Mixing August 21st, 2008
By Robbie Sipes, August 2008
Good Intentions Construction Company
Once again, I try hard to do the right thing, only to screw it all up in the end. I’ve had to restrict my Farmer’s Market trips this summer to only a few times a month. Even though our current work and class schedules don’t allow our family to share every meal, I can’t help buying every amazing piece of summer produce I see.
When I get home with my basket of goodies, I am flush with excitement, and my mind reels with the prospect of each meal to come during the week. Except, there is no joy in a brown, desiccated blueberry or a shriveled and oozing tomato; so, I’ve been “flushing” my excitement down the toilet (compost, actually) because of all the spoilage I’ve allowed to happen. Did you know that onions can grow in a dark pantry? Fascinating but not tasty.
My west Tennessee grandparents would not be proud. Each of my grandfathers tended pretty good-sized gardens. Both of my grandmothers, with the help of all my aunts and cousins that they could get their hands on, canned, preserved and pickled it all. Although the only pickling I seem to be good at is that of my own liver, in this spirit of conserving, I went to the Farmer’s Market on Wednesday. I found great inspiration for the gourmand in me…well, at least the crazy, creative bartender.
Fruit and Vegetable “Waters”
Don’t get me wrong here; I love a frothy, pulpy fruit daiquiri or margarita. When our weather gets hot(ter) nothing is better under the umbrella by the pool. But, lets face it, not every fruit gets fully pulverized by the home blender. Some fruits just can’t be seeded adequately to drink easily. The core of an under-ripe pineapple can wreak havoc on the blender itself. I have found a solution that works, somewhere between a juice and a puree: straining the water from the desired fruit or vegetable. For instance: take a quart of very ripe melon and puree it in a blender. Of course, this mash is too thick to drink; but if it sits over a bowl, in a cheesecloth-lined strainer for a few hours or overnight, the liquid that drains into the bowl will be pure melon elixir. Give it all a good squeeze before discarding the mash and the cloth. All fruit! No pulp! No seed! Just perfect for martinis.
Watermelon Daiquiri-politan
Chill 3 shots watermelon “water,” 2 shots citrus rum and 1 shot melon liqueur on ice. Add 2 shots cranberry juice and a dash of bitters. Strain into a chilled martini glass and serve with a wheel of lime. If Carrie Bradshaw wrote “Sex and the South!”
Spicy Orange Veggi’tini
Puree 2 pounds of carrots, 1 tablespoon each coriander and cumin seeds in a blender and strain as above to make carrot “water.” Combine 4 shots spicy carrot “water,” 2 shots gin and 1/2 shot maple syrup on ice, and shake like a madman. Strain into a chilled martini glass, top with a pinch of salt and pepper. Chilled soup, plus a shot?!?
Not-So-Bloody Mary
Puree 2 pounds over-ripe tomatoes, 3 tablespoons Worcestershire sauce, 2 lemons and horseradish to taste in a blender and strain as above to make tomato “water.” Combine 4 shots tomato “water,” 2 shots vodka, 2 dashes hot sauce and a few grinds of black pepper on ice. Strain into a chilled martini glass, rimmed with celery salt. Sunday brunch never seemed so classy!
Liquor Infusions
There are plenty of Farmer’s Market finds that just won’t work with the puree-and-strain method I have become so fond of…citrus is too bitter because of the pith; flowers and herbs are far too delicate and most spices are just a mess. But, all of these can be used to impart their distinctive flavors to the tipple of your choice—just shove them in and the alcohol does all the work. My favorite additions to a fifth of vodka are a couple of dozen dark roasted coffee beans or a split vanilla pod or fiery hot peppers, cut to the size of the neck of the bottle, if needed. When I add so many flavorful goodies that they don’t fit into the bottle I bought, I use a larger glass jar with a good seal. The worst part about infusing your own booze is the wait time—I find that I get the best flavor if I look at my concoction a week or two and then strain the infusion prior to use. Patience may be my only virtue.
Thai Me Up
Infuse a fifth of vodka with a bruised stalk of lemongrass, 6 peppercorns and a dozen basil leaves. Combine 3 shots pineapple juice, 2 shots flavored vodka, and 1 shot each orange liqueur and lime juice on ice. Stir and serve, garnished with a basil leaf and a lime wedge. Cools the heat of any curry!
Martini Thyme
Infuse a fifth of gin with sprigs of thyme and a few strips of lemon zest. Combine 3 shots of flavored gin with a shot of green Chartreuse on ice. Strain into a chilled martini glass. Garnish with olives speared with fresh thyme stems. This is a highly complex drink, to be sipped not gulped.
