Hot Town, Summer in the City…
Summertime doldrums: every thing is hot, tedious, and slow. My world currently looks like that Dali landscape with melting clocks draped across dead trees. For retailers (like me) July is a drag.
And who wants to cook? Did I mention it’s hot? Ugh. I am actually thankful that the city is repairing the gas line behind my house, hence no cooking possible. Thank you city. You read my mind. Even I don’t want to stand in front of a hot stove or oven right now. No gas line equals a legit excuse.
So I called my friend Matty Gee who just opened San Antonio’s premier cocktail destination, Juniper Tar, and asked him if he would be a guest mixologist for my July blog posts. Matty is an expert flavor creator, and it seemed so much more refreshing to write about beverages that meals. Thankfully, Matty said yes!
Despite the Heat, It’ll Be Alright…
Matty put together 4 cocktails for July, and I have paired them with easy cocktail snacks that require a minimum of stove-top time. We talked a bit about how to pair your beverages with the right nibble. Matty like citrus beverages with savory, umami rich snacks. Since our first cocktail in our guest series is a Cucumber Orange Cooler, I thought I would pair it with some spicy, sautéed olives. Remember when I harvested olives back in October? Yeah, well, I still have a load in the fridge. Now I can pair them with our cocktails! It’s a win-win!
A good mixologist has all the tools necessary to create their favorite cocktail: shakers, muddlers, vegetable peelers for making garnishes, and different textures of ice. If you don’t have these tools, you can use the same quantities and ingredients and arrive at a similar cocktail. But good Mixology is about the tiny details, and nuances of flavors. More thoughts on mixology in our next post…
Cucumber Orange Cooler
Guest Mixologist: Matty Gee of Juniper Tar
- 3 oz. of gin or any clear spirit
- 2 oz. of fresh orange juice
- 1 1/2 ounce simple syrup
- 1 oz. lemon juice
- 2 wide ribbon orange zest
- 6 pieces of cucumber
- 2 mint sprigs
Place all of the ingredients in the bottom container of a cocktail shaker. Muddle all the ingredients together, using a muddler or large spoon. Add ½ cup cracked or crushed ice to the shaker, afix the top portion of the shaker, and shake well. Strain the cocktail into 2 glasses filled with fresh cracked or crushed ice. Garnish each glass with orange zest, cucumber ribbons and mint sprig.