It has been a while since I posted a cocktail recipe, and I realized it was time. Last summer I carved out a little time to make my favorite Dilly Beans. I remember it clearly – I bought a bunch of green beans with all hopes of serving them for dinner – but the dill and vinegar in the pantry were telling me to do something else. So I caved, and was quickly able to bang out a few jars.
I gave away a few at the holidays, but last weekend I noticed I still had a jar left in the pantry. I had been experimenting with Salers aperitif liqueur for a while now – it is particularly good when I mix it with this Dill Aquavit that I found at Old Ballard Liquor Co. But then I really perfected the martini – added a little Dolin Dry and some celery bitters, and it is a “garden in a glass” – just the perfect savory cocktail to enjoy before dinner.
- 2 ounces Dill Aquavit
- 1/2 ounce Dolin Dry Vermouth
- 1/2 ounce Salers
- celery bitters
- Dilly Bean for garnish
Place the first four ingredients in a cocktail shaker and add ice. Stir for about 30-60 seconds or until nicely chilled. Strain into a martini glass, and add a Dilly Bean for garnish.
Makes 1 cocktail
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I am still waiting for shrubs to be the “in” thing – but I feel like it is getting close. Once a week the farmer’s market comes to the campus where I work – I swear that is the day when everything comes alive. There is definitely something to be said for little white tents and crowds everywhere. There is a vibrancy that exists, you can feel it in the air.
Although there are a lot of great vendors that come, the one I like the most is the jam and shrub vendor. Their products are excellent, and wish I could buy a different variety each week – but then I remind myself how easy it is to make them myself…both the jam and the shrubs. I have had to slow down on the jam making this year – work is creeping into my weekend time, but there are no excuses when it comes to shrubs. They are seriously so simple and easy – and store beautifully in the refrigerator.
The other week I got some figs in my market basket along with fennel flowers. There are always so many ways to use up the figs, but it was the fennel flowers that I wanted to make the most of – so there I went experimenting – with shrubs this time. I am in love with this variety – it definitely makes the most delicious cocktails. And look at that color – who wouldn’t want to drink something that is that beautiful? Who cares if others haven’t picked up on this craze, shrubs are definitely “in” at my house.
- 2 cups chopped figs
- chopped fennel flowers
- 2/3 cup sugar
- 2/3 cup apple cider vinegar
Place all ingredients in a small saucepan. Cook on medium heat until the sugar dissolved, and the fruit starts to break down. Simmer for 10 minutes, then strain with cheese cloth into a container. Store in the refrigerator for a few months.
Use the fig and fennel shrub in a cocktail with gin, vermouth and lemon, or just serve with sparking water for a refreshing summer drink.
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