It’s been a hot one in New York this week, with no end in sight to the heatwave. With that in mind we figured it was time to hit the market, break out the shaker and mix up a few new greenmarket cocktails!
This week we found some raspberries and black raspberries—(which are different from both blackberries and raspberries)—from Berried Treasures Farm in Cooks Falls, New York, and nectarines from Locust Grove Fruit Farm, in Milton, New York.
Our first drink, a Summer’s Nectar, was made with a super sweet nectarine, muddled with 2 oz. of gin, a 1/2 oz. of St. Germain, 1/2 oz. lime, and 1 oz. thyme-infused simple syrup. Shaken, and then strained into a coupe, followed by a garnish of a nectarine slice and a few thyme sprigs.
For our thyme-infused simple syrup, we halved our regular batch of simple syrup (read on for more about it) while it was still warm and mixed in some fresh thyme sprigs as it cooled.
This drink was similar in appearance to the saccharine-sweet Bellinis you find at almost every all-you-can-drink brunch in the city, but luckily, the taste bore no resemblance to those pre-mixed atrocities. The thyme paired perfectly with the herbal notes in the gin and, unlike those Bellinis, this drink was not overly sweet.
Our second drink was a take on the Savoy Cocktail Book’s classic Clover Club, made with raspberry “grenadine” with rose water, in lieu of the traditional pomegranate-based syrup. We’re calling this one the Floral Club, as the rose water gave the drink a noticeable flowery “nose.”
Rather than a traditional grenadine with pomegranate, we took a 1/2 cup of raspberries, a 1/2 cup of turbinado sugar and a 1/2 cup of water and simmered over low heat until the sugar was dissolved. We also stirred in a tablespoon of rose flower water as the syrup cooled.
To make this drink, we mixed a 1/2 oz. of lemon juice, one egg white, 1 oz. of our grenadine, and 2 oz. of gin. (Once again, we used Plymouth.) Shake vigorously (you want your egg white to get super frothy!), then strain and pour into a coupe. Garnish with a couple of fresh raspberries.
We love drinks with egg white, as they almost end up more like a milkshake or a dairy treat than a cocktail. The emulsified egg white gave a great creamy head, and our rose water-enhanced grenadine was just different enough without insulting the original drink—a fantastic one in its own right.
Finally, the folks at Canadian Club asked us to come up with a cocktail using their Canadian Club Classic 12-Year-Old. We’ve always liked Canadian Club, but the 12-Year-Old blend is a bit more complex than the classic. Great for drinking on its own, or in cocktails.
For this drink—a Black Raspberry Cobbler—we muddled about 10 black raspberries (they’re tiny!) with 1 oz. of turbinado sugar simple syrup, and 2 oz. of the Canadian Club. Shake, strain, and serve in a rocks glass, garnished with a layer of black raspberries.
As we mentioned above, we made our simple syrup with turbinado sugar rather than white refined sugar. This gave the syrup a golden, almost maple-like taste that worked particularly well in this drink. In fact, it almost tasted like it really was a cobbler and the layer of berries on top added to the effect!
Last night’s mixing session was particularly fun, as one of our good friends, Olivia, is in town for the week visiting. Her favorite drink was our Floral Club, so we foresee several more of those being made this week!
Have a fantastic end of week,
– Laura and Ryan