Grow Your Own

This is the time of year Swizzle likes to reference the great Amy Stewart book The Drunken Botanist.   This is a classic!  Growing your own herbs and cocktail ingredients is not only economical, but makes you look pretty fancy when mixing for friends.  We typically grow the staples of our summer drinks. We already have thyme, basil, rosemary and the ever popular mint growing on our patio.  These are easy to grow in any climate and in the ground or containers.  Believe us when we say you will use these often!

Taking things a bit further, growing ingredients for shrubs, simple syrups and general cocktail use can be quite a kick, as well.  We love cultivating rhubarb, blueberries, tomatoes and peppers.  All of which are used throughout summer for freshly harvested cocktails.

Break out your green thumb and give it a try!  You won’t regret it when you pour yourself a Gin and Rosemary Lemonade or a Bloody Mary with fresh peppered tomato juice.  Cheers to warmer weather!

Drinko de Mayo

Ok.  It’s May 5th.  Technically not a holiday, but we here in the US have made it one.  An excuse to eat guacamole and drink tequila unabashedly.  Below are a couple of our favorite cocktails to try today.  Salud!

Mezcal Buzz from The Canon Cocktail Book

1 1/2 ounces of mezcal
1/2 ounce ginger syrup
1/2 ounce fresh lime juice
2 dashes lime bitters
1 large egg white
3 ounces ginger beer
lime wedge or twist as garnish
In a cocktail shaker filled with ice, add the mezcal,
ginger syrup, lime juice, bitters and egg white.
Shake vigorously and strain into a chilled fizz glass.
Top with ginger beer and garnish with a lime wedge or twist.

Photo: The Canon Cocktail Book

Salt Air Margarita from José Andrés’ Minibar

1 ounce fresh lime juice
1 1/2 ounces blanco tequila
Ice
1 ounce Cointreau or other triple sec
SALT AIR
4 ounces water
2 ounces fresh lime juice
1 1/2 teaspoons Sucro
1 1/2 teaspoons salt

Fill a cocktail shaker with ice. Add the tequila,
Cointreau and lime juice and shake well.
Strain into a chilled coupe.
MAKE THE SALT AIR:
Combine all of the ingredients in a large bowl.
Using an immersion blender, mix until bubbles form.
Carefully spoon on top of the drink.

Photo: Food and Wine Magazine

Tiki Time

If you are lucky enough to live somewhere tropical, Tiki time is anytime.  Those of us who do not enjoy year round sunshine tend to save our Tiki time for summer.  Lucky Seattle residents can now grab something tropical at Navy Strength located downtown where it’s sunny all the time.  Brought to you by the wonderful folks behind Rob Roy, this is the real deal!  If you have never tried authentic Tiki drinks, get your sea legs here.  Classics coupled with a rotating travel menu team up for an adventurous romp through the world of Tiki and beyond.

Two dots & a Dash and a classic Daiquiri
1934 Zombie & Mint Chutney Mojito

It’s fun to create these concoctions at home, as well.  There are many resources for finding recipes.  You can’t go wrong with Smuggler’s Cove or visit Beachbum Berry for all your tropical needs.  Just remember one key thing…FRESH ingredients make for the best cocktail!