Ah, penne alla vodka. The classic dish is an iconic throwback to the Eighties, along with MTV and permed hair. At its best, the sauce is a perfect balance of tangy tomato, sweet cream and pasta. In other words, the ultimate recipe for comfort food. And I’m guessing we can all use an order of that right about now. [Read more…]
Almost fourteen years ago my son was born in Minneapolis, on a freezing day in May. When we took him home for the first time, I remember carefully treading my way along the walkway from the garage to the side door. Carefully because I was still wobbly from an emergency C-section, but also because the ground was patched with ice and clods of snow. [Read more…]
It’s pretty close to a new season, when there’s not much better than lingering with a cocktail at the end of the day, celebrating the return of warm sun and longer days.
It also means that dinner gets cooked and eaten later than usual, but that’s all part of getting into summer mode. I stock up on chilled rosé for summer drinking, but every once in a while I like to start the night (or afternoon. Ahem) off with something a little lighter in alcohol.
A few weeks ago, Molly of Orangette wrote about a pretty salmon-colored drink she liked that included the liqueur Aperol, a brand of Italian bitters very much like Campari.
That drink, a Pamplemousse, is mixed with fresh grapefruit juice and white wine. But it reminded me how refreshing grapefruit juice can be in a cocktail, especially with gin in a warm weather drink, blended into Salty Dogs or Greyhounds.
After a short search around my local liquor stores, I rounded up a bottle of Aperol. As much as I love a simple Campari and soda with lime, Aperol might be even better to my taste. It’s not quite as bitter and has a tiny bit more sweetness and more complex hints of herbal-citrus flavors.
I made my Italian Greyhound and embellished it a little by rimming the glass with rosemary sugar – easily made in a mini food processor or spice grinder: 1 tablespoon fresh chopped rosemary and 1/4 cup sugar.
I love, love, love this drink! It makes me appreciate gin – a spirit I don’t usually drink- all those herbs, roots and botanicals get along so nicely together and it’s dangerously thirst-quenching.
- 1 tablespoon fresh chopped rosemary
- 1/4 cup sugar
- 1 -2 ounces gin (depending on the time of day)
- 4 ounces freshly squeezed pink or red grapefruit juice
- Splash Aperol
- Combine the rosemary and sugar.
- Rub the edge of a glass on a wedge of fresh citrus - grapefruit would be perfect. Put some of the rosemary sugar on a plate and rim the glass.
- Fill the glass with crushed ice. Add the gin and juice, and top with a splash or two of Aperol.
- Swirl or stir gently - enjoy.