I'm not a cocktail expert. . . but how hard can it be?
I picked up an interesting-looking book called The Cocktail Club: A Year of Recipes and Tips for Spirited Tasting Parties at Mongrel in Carytown recently, hoping it would spark some creativity in the art and science of cocktail-making in my kitchen. I have immersed myself as much as humanly possible in the world of beer the past six months - its time to expand my palate a little (but I'd try out home brewing if I had the space.)
So summer. . . it's the ideal time to experiment with different cocktails, which I have a feeling I will be modifying, based on my tastes. I found a nice collection of recipes on TheKitchn.com today, "20 Summer Cocktails with Fresh Herbs," and I may end up making half of them, they look so good. (The author of The Cocktail Club, incidentally, is a columnist for TheKitchen.com! I knew I picked the right book. . .)
The first one I selected was Peach Whisky Smash. . . I had some Apricot Simple Syrup (snagged at Union Market in Church Hill) already, and I wanted to make a cocktail with peaches in another recipe, so picked up some apricots at the grocery, and tweaked the recipe. Instead of peaches, I subbed apricots, of course, and in lieu of mint, I added basil. I have gobs and gobs of basil on my upper floor deck, and I don't want to see it go to waste.
I wasn't sure about the combo of basil and apricots but. . . I was pleasantly surprised how tasty it turned out - and how "not too shabby" my cocktail-making skills are!
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