What Robin Hood drank
I was cleaning out a lot of old Gourmet magazines off my shelf today, and thought of this. This is a recipe that I made long, long ago. I love the name of this drink, and the whole idea. The weird thing is that I can't find it anywhere on the web, or even at the Gourmet archives at epicurious.com. I can't really remember if it was any good or not. So without any further ado, I give you...
The Sherwood Forest Cocktail
0.5 cup water
2 whole cloves
6 juniper berries, crushed
zest of 1/2 lime
2 teaspoons honey
a 1-inch piece cinnamon stick
1 cup blackberries
0.25 cup light brown sugar
2.5 cups ice
a bottle of sparkling wineIn a small saucepan, bring the water to a boil, and remove from heat. Add the cloves, juniper berries, zest, honey, and cinnamon stick, and let cool. Pour through a fine sieve into a blender, and add berries, sugar, ice and blend until smooth. Sieve again. (At this point, it can be put into the fridge for a few days.)
To serve, put 3 Tbsp. of the puree into a Champaign flute, and fill with the sparkling wine.
3 comments:
AIRC, you loved it. You called me up somewhat tipsy to tell me how great it was and to demand that I make one too right that very second.
This sounds like a few other coctails that I've seen on Food Network. However, I don't think they were quite so involved.
M: I would have sworn we made them together, like at Thanksgiving or something.
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