Tidbits: Farm Fresh Cocktails

Cocktail

If all the lovely veggies now showing up at local farmers’ markets don’t do it for you (??), I found a Philadelphia Daily News article that highlights some delectable drinks you can make with local ingredients. That should motivate you to get out to the farmers’ market.

Here’s a couple of items that caught my eye on how to use the ingredients, particularly herbs.

Bistro St. Tropez chef/owner Patrice Rames is crazy about peaches right now … After blanching the fruit for two minutes to remove the skin, Rames dips it in ice water to stop the cooking process. Then he roasts the fruit, sprinkled with raw sugar, lemon thyme or mint and a little butter, in a 350°F oven for 10 minutes.

“I use the peach for a dessert with caramel or vanilla ice cream, but I also puree it for cocktails”

At Noble, the Sansom Street restaurant from Todd Rodgers and Bruno Pouget, the focus is on seasonality … Rodgers … creates a long list of cocktails using fresh ingredients, house-brewed ginger beer and cider and even homemade tonic.

His two best sellers are the French 75, a mix of gin, citrus and champagne, and the Ti Jean, made with ginger beer, rye, lemon juice and mint.

“The secret to getting added oomph from your mint is to smack it in the palm of your hand before you put it in the drink. That releases its natural oils.”

Guess we’ve got some research to do this weekend.

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