Salud! Whole Foods Market Cooking School at Poplar
RUNNING FOR THE ROSES (Makes 2)
1 C Sugar 1 C Water 10-15 Thyme sprigs, divided 8-10 Strawberries, hulled and sliced 3 oz Gin
1 oz St. Germain liqueur ½ tsp Rose water Ice, as needed Club soda, as needed Lime wedges, as needed
In a small saucepan, combine the sugar and water together, stirring to ensure that the sugar is completely moistened. Put over medium heat and cook, without stirring, until the sugar is dissolved and the mixture is clear. Turn off the heat and add a bundle of the thyme sprigs (about 8-10) tied together with kitchen twine. Allow the mixture to steep for at least 1 hour or until cool. Remove thyme and set the simple syrup aside. This can be made in advance and kept in an airtight container for up to one month, refrigerated. In the bottom of a Boston shaker, add the strawberries, the leaves from 3-5 sprigs of thyme, and 1 ounces of the prepared simple syrup. You can add more or less of the syrup depending on the natural sweetness of the berries. Muddle the mixture thoroughly until the strawberries release their juices and are smashed. Pour in the gin, St. Germain, and rose water. Add ice and shake until cold and blended. In a rocks glass, fill with to the top with ice. Divide the mixture evenly between the two glasses; top with club soda. Stir gently to combine and finish with a twist of lime and maybe some cute sandwiches!
Erling Jensen
F O R B I D DA N C E 1 oz Aperol 1 ½ Grapefruit juice 4 oz Cava Shake the Aperol and grapefruit juice in a cocktail shaker with some ice, and then strain into a white wine glass. Then top with the Cava. Add candied grapefruit peel as a garnish.
44 / 4Memphis