Rhubarb Thyme French Gin Fizz

"Se Repeter" A Rhubarb and Champagne Cocktail on Repeat.

I am not a food blogger, but I have put this cocktail through rigorous testing.  I like it so much that I even measure the ingredients every time!  If you know me at all, this is a big deal, I RARELY measure anything and believe recipes are simply a jumping off point.  But with this one, I want consistency.

We happened upon this drink by chance, and it's gone through a few improvements to land on the final recipe, which has been on repeat this last month.  I've made this for my husband, friends, neighbors, alas we tried to concoct it on vacation, but there was no Rhubarb in Laguna Beach. Like I am buying $5/lb rhubarb because I can't find a ditch to clip it from, putting out pleas to my in-laws and dad who live in the glorious PNW country to keep their eyes peeled.  Please brake for Rhubarb.  Eating and drinking seasonal makes me so happy, but it's also fleeting.  Maybe that's why it's so darn good because it doesn't last very long?  So don't wait on this one, start prepping for Friday night folks.  You can definitely find Rhubarb at specialty grocery stores in the PNW or in the ditches.

I can't decide if I am just totally smitten with how lovely it looks in my vintage champagne coupe glasses garnished with a sweet sprig of thyme, or it's refreshing spring taste with that delightful layer of foamy goodness on top that I am in love with more.  Or perhaps it's that it must be shared because the recipe only really works in pairs.

Se Repeter.  Get it?  It's Repeat in French (according to google.)  I don't know how to say it but I know how to drink it.

Either way we have been getting creative with eating a lot of extra egg yolks - throwing the extras in waffles or french toast batter.  Don't waste those golden yolks!

These are wonderful for an occasion.  Truly.

Notes on the recipe:  Now you can definitely make a rhubarb simple syrup, the reason I prefer macerating is I think the flavor of the rhubarb - or any fruit in general, stays more fresh and bright and true.  Why cook it when you don't have to?

Also I think this cocktail would work with many other seasonal fruits, this way it can be a year round affair.  That's my plan.

This is a slightly tart refreshing drink, you can always adjust the amount of rhubarb syrup and lemon to make it less tart and more sweet or the other way around.  Don't omit the Thyme if possible, it adds a lovely hint of herbaciousness (that should definitely be a word it it's not.).  The finishing touch.  The egg white is what creates that lovely foamy layer on top.


Macerated Rhubarb.
Ratio of small-medium 1 stalk of Rhubarb thinly sliced to 1/2cup sugar (if it's a large stalk use 1 cup sugar).  Place in food processor and blend, store in airtight container and let it set overnight, refrigerate.  Strain prior to use, squeezing the rhubarb pulp to get every last drop of juice out.  We have made this drink without straining, my husband prefers this method, I prefer it strained.  Each to their own.

Cocktail (makes two technically)
2 oz Dry Gin
1.5 Rhubarb Syrup
1/2 oz fresh squeezed lemon juice
1 egg white.
Ice.

Champagne
2 sprigs of Thyme

Mix first 4 ingredients in shaker (mason jar also works) shake vigorously for 10 secs.  Add ice.  Shake for 30 secs.

Strain into a a very cute cocktail glass, top with champagne.  Gently pat thyme sprigs between the palms of your hands or with the back of a knife to release the oils and fragrance, but keep their pretty shape.  Float on top of drink.

Enjoy!

Thank you for reading.
Kirsty

Christmas, Cocktails and Crafts

My crafting and cocktailing ladies got together at the beginning of this month for a holiday themed morning of creating.  We couldn't let this season pass us by without some crafting, but we needed to keep it simple, focusing more on getting together and less on set up.


How we kept it simple.

1.  Use the crafting supplies to set the mood and set the space.  Set the table with all the goodies needed.  This also includes the utilitarian stuff... wire, pliers, and snippers, spools of rope, etc.  Yay Parties of course came through with all the supplies and DIY idea.  What I love is that the crafting project was wreath making, so the supplies made decor a breeze.  The table is set with everything we need.  Simply light some candles.  And done.  These macrame and brass hoop wreaths can be made any time of year, so keep this idea in mind.

2.  Go with paper plates.  Our plates are from Harlow & Grey, they have so many chic styles you won't even notice they are paper.  Want to be green, I love these palm leaf plates, so much I even used them for Thanksgiving one year.

2.  The spread. 

Pop some popcorn.  Then sprinkle with some truffle salt and fresh parsley.  It looks chic and tastes even better.  Gourmet in the easiest sense.  Even easier buy a bag of popcorn and sprinkle with fresh herbs.  Who doesn't appreciate popcorn?  Put a few bowls around for snacking with creating.

Shop your favorite cheese aisle, we love Trader Joe's for fun seasonal cheese to inspire a yummy spread.  We found stilton cheese with cranberries, so pretty and my favorite way to eat. 

Shop for seasonal produce.  Jenn found Persimmons and Golden Apples, they look beautiful and taste delish in season.  How pretty are those persimmons on the cheese plate?

3.  Cocktails.  Chill something bubbly and simply add a splash of liqueur or bitters and garnish.  Sally came with a local organic elderberry liqueur, and we garnished with rosemary and pomegranate seeds.  So easy, and festive.  Or just chill bubbly.  And chill.  I'm always in. 

4.  Sweets.  Treat yourself to a favorite dessert.  For us, Trophy Cafe Macarons.  Not only are they delicious, they are stunning, works of art - which can't help but inspire creativity.  Thank you Trophy Cafe for providing our sweet treats. 

 

Merry Christmas from the Cocktailing Crafters.  You can now follow instagram hashtags, just saying.

Photos by Kristen Honeycutt

Hope this week is gloriously slow and magical and sparkly and full of lots of yummy treats.

best,
Kirsty

Cocktailing Crafters. Part 2, The Food

 

 

 

If you missed yesterday I introduced our crafting afternoon.

We take our food spread very seriously.  But really it's all very simple.

First.  We always include a fabulous cheese plate.  This one was inspired by the figs that are in season right now.  I love love love their color on the tray.  And paired with bleu cheese and a crusted bread, it's a fave breakfast, lunch and dinner.  I can't be the only one?  I love the addition of the salty green pistachios and sweet apricot cheese, both for complimentary flavor and for color.  Then take all of it and toss it onto a pretty platter.  The mix of organic and formal is what brings it all together so well. 

Second.  Roasted beet hummus with seeded salt garnish balanced out our table.  The veggies and veggie chips are both visually pleasing and the perfect dippers.

Finally.  Finish with something sweet.  Festive Halloween treats from The Sweet Side were the perfect finishing touch. 

The Vampiro cocktail is coming later this week. 

Roasted Beet Hummus recipe courtesy of Sally

For roasted beets:

3 medium beets (I used golden this time)

Generous drizzle olive oil 

Salt and pepper

For Hummus:

1 can garbanzo beans, rinsed and drained

1/4 cup olive oil

Juice of 1/2 lemon

1 clove garlic, minced

2 tsp. sesame oil OR 1-2T tahini

1/2-1 tsp. salt

Garnish:

Not Without Salt Seedy Salt

Heat oven to 375 degrees.  Peel and dice beets into approx 3/4" cubes.  Toss with olive oil and salt and pepper in a baking dish and roast until very tender, about 25 minutes.  Allow beets to cool, then combine with remaining ingredients in food processor or bowl (if using immersion blender).  Process ingredients until smooth, then season to taste with additional salt or sesame oil.

Photos by Kristen Honeycutt.

Thank you to The Sweet Side for providing our sweet treats!

Stay tuned tomorrow for all the decor details from Yay Parties.  

Best,

Kirsty

Our Week of Peaches

Well they didn't actually last a week.  But it sounds better than 4 days of Peaches.

Of the many adventures and experiences to be had during summer, one of my favorites of course is food, and specifically fruit - experiencing fruit at the peak of it's flavor.  Because I love food, I want to share with my boys what food tastes like at it's best.  We are so lucky here in Seattle to have so much amazing fruit among us during the summer and I'm grateful for farmers markets and local grocery stores that provide us with the cream of the crop straight from the growers.

In honor of today being National Eat a Peach Day I'm sharing what we did with a flat of peaches from one of our favorite local grocers Met Market.  Mostly we just eat them, because when a peach is at it's very best, not much compares, but we did get a bit creative in the best way.  And I love the idea that tasting a close to perfect peach, will always take you back to the heart of summer.

I want my boys to have these memories.

To me, splashing a bit of cream on fresh cut peaches, always takes me back.  That sweet smell and taste transport me to moments filled with my mom, dad and brother and summer evenings that stretched bedtime until that last of the setting sun.  I never tire of these memories.

Here are some of the things we did with our peaches.

We simply ate them.

Then we cut them up, counted them into jars, and topped with fresh whipped cream.

Then we made bruschetta.  And I sort of can't even take how good it was.  Here's what you do:  Take good bread and brush with olive oil and grill.  Then top with fresh mozzarella (I'm obsessed with the Met Market fresh hand-stretched mozzarella), fresh basil, peaches and sprinkle with Maldon salt.  Disclaimer:  I'm not a food blogger.  Just a foodie.

We also made peach milkshakes.

And peach salsa .

And then we ate them some more, and didn't want it to end.

This post was done in partnership with the Met Market.  For 21 years, the Met Market has sourced the very best peaches in the land for their Peach-O-Rama.  If you live near, I definitely recommend partaking, if even just one.  This will be a tradition we continue for years to come.

PS -I'm gonna start keeping track of our food adventures in this, I love this idea.

thank you for reading.  What is your favorite summer fruit memory?

best,
kirsty