seasonal, modern, exuberant
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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Packed with immune-boosting vitamin C and loaded with vibrant flavors, this citrus lassi is incredibly refreshing. It’s also lighter than most lassis (or smoothies) – a perfect treat for breakfast, or something to enjoy anytime you might need a pick-me up.
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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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Kir Royal – the ultimate elegant cocktail – evokes thoughts of Paris and grand festivities (at least to me!). And why shouldn’t it? After all, the main ingredient in this sublime cocktail is Champagne and most of us don’t sip Champagne every day. We save it for special occasions. And that’s a good thing; it gives us a chance to really savor this supreme beverage without taking it for granted.
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