Edible Sacramento Summer 2022

ly be transformed into a rosemary cake cocktail using fresh lemon juice, blue berry-rosemary syrup, olive-oil-in fused gin or vodka, and egg white (see recipe below). Similarly, the farmers’ market can provide inspiration. While fruit is an obvious choice, vegetables and herbs are great in cocktails as well. Try ginger, cilantro, lemongrass, and sage.

¾ ounce fresh lemon juice ¾ ounce blueberry-rosemary syrup 1½ ounces olive-oil-infused gin or vodka ¾ ounce egg white Combine all ingredients with ice and shake in cocktail shaker. Strain into coupe glass and garnish with small fresh rosemary sprig poking out or fresh lemon wheel floating on top. For Olive-Oil-Infused Gin or Vodka 140 grams (about 4¾ fluid ounces) California olive oil 1 liter gin (or vodka) Another great way to add fresh herbal notes to cocktails is through in fused honey. Easter uses “runny hon ey,” which is three parts honey to one part warm water. Similar to infused simple syrup or juices, it can be infused with fresh herbs by heating to 120 de grees F, adding one to two teaspoons of fresh herbs per eight ounces of liq uid, and steeping for a minimum of five minutes. Strain, and use as desired to flavor cocktails. Easter also recommends looking to dessert menus for cocktail inspiration. For example, a rosemary cake can easi

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ROSEMARY CAKE COCKTAIL (courtesy of Trevor Easter, bar director, The Snug in Sacramento. Serves 1)

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Combine ingredients in a container and place in freezer for 24 hours. The next day, the olive oil will be frozen solid, but not the gin or vodka. Remove frozen oil and use the gin or vodka as directed.

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For Blueberry-Rosemary Syrup 8 ounces blueberry juice 1 to 2 teaspoons fresh rosemary

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Heat blueberry juice to 120 degrees F. Add rosemary and steep for a minimum of 5 minutes. Strain liquid, add same amount of sugar by volume, and blend until sugar is dissolved.

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ROSEMARY MARTINI (courtesy of Paula Thompson, owner, SMIC’s Sip & Quip in Sacramento. Serves 1)

For Rosemary-Infused Olive Oil 1 cup high-quality olive oil Handful of fresh rosemary Remove stems from rosemary. Add oil and rosemary to a large cast-iron pan. Heat on low for 15 minutes. Turn oˆ heat and let it infuse for 90 minutes. Strain and funnel into a clean bottle.

2 ounces Tito’s Handmade Vodka ¼ ounce dry vermouth Rosemary-infused olive oil Add vodka and dry vermouth to cock tail shaker. Shake and strain into chilled cocktail or coupe glass. Use a dropper to add 3 to 4 drops of rosemary-infused olive oil. Garnish with an olive branch.

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