Infused summer cocktails

August 8, 2012
Denise Simmons, Corporate Chef

Enjoying the summer tomato bounty, with a little kick…
I read two articles today about tomatoes.  One from a produce company talking about how bountiful and wonderful the crop of tomatoes is this year.  Apparently hot, dry weather is perfect for quickly producing sweet, juicy tomatoes.  Since we’re having a bumper crop, I thought I’d share a recipe from the second article.  I don’t drink alcohol, but it sounds incredible!  Let me know if you try it!
For several years, the Bernards Inn has maintained a large garden at a private residence not far from the Bernardsville restaurant, but recently executive chef Corey Heyer starting brainstorming ways to incorporate his bounty into the bar program. The result is a liquid version of the classic caprese salad: He infuses a bottle of vodka with fresh basil for several days, then mixes the vodka with just-juiced tomatoes and serves it with a skewered mozzarella ball, cherry tomato and sprig of basil, the rim coated with a balsamic vinegar reduction and salt and freshly cracked pepper.
Excerpt from The spirited gardener: Summer cocktails infused with fresh herbs, produce
By Vicki Hyman/The Star-Ledger
Photo source Summer cocktails infused with fresh herbs, produce – article



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