London Dry Gin itself is what gave me the inspiration for this refreshing cocktail.
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When cutting into a blood orange, you wonder how a citrus fruit got to be so colorful. The fruit’s crimson hue is so deep that it looks almost too beautiful to eat! Thankfully, the blood orange delivers as much excitement to the taste buds as it does to the eye – its juicy flesh is sweeter and less acidic than a regular orange.
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There’s something old-fashioned about sipping a glass of liqueur after a meal, especially when the liqueur happens to be homemade!
For centuries liqueurs were made to preserve, let’s say, a harvest of plump raspberries, green walnuts or sunny lemons. But it’s a craft that has been almost forgotten by the modern cook.
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Meyer lemons are one of the most perfumed citrus fruits you’ll ever find… and their ambrosial aroma infuses this cocktail through and through. The lemon-basil infusion only adds another layer of complexity… and lusciousness to it!
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Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. There are two main varieties of persimmons: non-astringent and astringent. The difference between the two types is the amount of tannins in the fruit. The heart-shaped Hachiya persimmons, perhaps the most common variety, are astringent. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet.
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