In case you didn’t get the word on Facebook, we are taking a week or two off from our serialized detective novel to catch up on some writing and get ready for school to start. Munford Coldwater and the gang will be back before the end of the month.
Earlier this summer, we mentioned that we regular do cocktails for the Nitty Gritty Magic City reading series, which takes place the second Thursday or every month at Desert Island Supply Company and features local writers as well as travelling talent from across the country. We featured the series in chapter six of the novel, and then they promptly went on hiatus for the next two months. Well, it is back, and we are back, with two seasonal cocktails that we think you will like.
The fig tree in our back yard didn’t produce much this year, but our rosemary bush is doing just fine. We got some lovely figs at Whole Foods and made a fig and rosemary syrup. We used it to add some seasonal pizzazz to a simple (eggless) whiskey sour using Bulleit rye. A spear of rosemary for garnish brings out the rosemary in the syrup. We call it:
The Morris Avenue
- 1.5 oz rye
- 1/2 oz fig rosemary syrup
- Juice of 1/2 a lemon
- Rosemary garnish
We recommend shaking it and then straining it over fresh ice, as seen in the picture.
Next, we are doing a punch that uses local honey, house-made grenadine, and gin. A little Campari adds complexity to the flavor and keeps the sweeter ingredients from being too cloying. Soda on top makes it refreshing.
- 1.5 oz gin
- 1/2 oz Campari
- 1/2 oz honey syrup (1/2 honey, 1/2 water)
- 1/2 oz grenadine (we use Joey Schmidt’s recipe to make ours)
- Fill will soda
Build in a tall glass full of ice and give it a stir. Garnish with something fun from your garden, or your neighbor’s garden.
The next Nitty Gritty Magic City is Thursday, 8/13 at Desert Island Supply Co. at 7:30 PM. This month’s readers are Kristi Houk, Jason Slatton, and Lynnel Edwards.