Modern Cocktail Week Wrap Up

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

So what did you think of Modern Cocktail week?  We had so much fun coming up with the recipes and photographing details.  Oh and tasting everything too!  That was the most fun!  If you weren’t able to join us for the whole week here is a recap of what we did this week.

ModernDrinks-19Violet Prosecco Cocktail

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Watermelon Cucumber Cocktail

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The Paloma

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The Crazy Jane

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Jack Sour with Chocolate Covered Bacon

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Sweet & Salty Nuts

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Olive Tepanade

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Stilton-Pear Crostini

When we started working on the theme for this week we thought about a party we might like to have or at least be invited to.  We imaged this as a lovely party with drinks and appetizers being served on a lovely patio overlooking a lovely sunset.  Yes, that is a fantasy but we can dream.  With a bit of prep time, not much, you could have this party with your friends over the weekend.  Most of what we gave you can be made ahead of time so you will only need to do last minute details like the crostini, but really just assembly.

We love bringing you our stories of food but we want to hear from you.  What are some of the theme you would like to see from us?  Please connect with us in the comments or on our Facebook page.  Have a wonderful weekend.  We will be back next week with another theme.

Modern Day Forager

The Crazy Jane

ModernDrinks-72Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This cocktail is currently the most popular drink at Home Restaurant in New York City.  People love the earthy rosemary juxtaposed with fresh, fragrant apricots.  Here is our interpretation.

The Crazy Jane

1 1/2 oz rosemary-infused vodka (recipe below)

1/2 oz apricot puree (recipe below)

1/2 oz simple syrup (2:1 ratio not standard 1:1, sugar to water)

1/4 oz fresh squeezed lime juice

Lime wedge for garnish

  1. Combine all ingredients, expect for lime wedge, in a cocktail shaker with ice.  Shake vigorously.
  2. Serve in a rocks glass filled with ice cubes and garnish with the lime wedge.

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Apricot Puree

8 apricots, pitted and diced

2 tablespoons lemon juice

2 teaspoons sugar

  1. Place all ingredients in a food processor and process until smooth.
  2. Pass through a sieve or other straining device to remove the coarser elements.

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Rosemary-Infused Vodka

2 cups vodka (we used Smirnoff)

2 bunches fresh rosemary

  1. Place the rosemary in a quart sized jar or other container.  Add vodka and seal.  Store in a cool, dry place and allow to infuse for 3 days.
  2. Strain the mixture and discard rosemary.  Use right away or you can store it in a sealed jar for up to 3 weeks.

Modern Day Forager

Watermelon Cucumber Cocktail

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Makes two drinks.

2 1/2 cups watermelon, seeds removed, cut into chunks

1/2 large English cucumber, peeled & cut into chunks

1 oz honey lime ginger simple syrup (recipe below)

3 oz vodka

cucumber slices for garnish (we used cocktail cucumbers but any cucumber will do)

  1. Place a fine mesh sieve over a large bowl or pitcher.
  2. In a blender, puree the watermelon and cucumber chunks.
  3. Pour mixture through the sieve into the bowl.  Use the back of a big spoon or rubber spatula to squeeze all the juice into the bowl.  Transfer to a lidded jar for storage.
  4. To serve, fill two glasses with ice and add 1 1/2 oz of vodka, 4 oz of watermelon cucumber juice, 1/2 to 1 oz simple syrup (to taste) to each glass, garnish with a cucumber slice.

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Honey Lime Ginger Simple Syrup

2 cups cold water (use filtered)

2 cups granulated sugar

juice & zest from 6-8 limes

4 tablespoons honey (we used a local orange blossom)

1 tablespoon freshly grated ginger

  1. In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
  2. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3-5 minutes. Remember, the longer you boil it, the thicker the syrup will be when cooled.  To test if the sugar is completely dissolved: using a spoon, scoop up a small amount of the syrup.  You shouldn’t be able able to see any sugar crystals in the in the liquid.  If you do, boil a bit longer.
  3. Once the water and sugar are done boiling and removed from the heat source add the honey, lime juice, lime zest and grated ginger.  Let sit approximately 20-30 minutes to infuse the simple syrup.  Using a wire mesh strainer, strain out the flavoring then pour into a tightly sealed, clean glass jar and store in the refrigerator.  The syrup can be refrigerated for up to 6 months.

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This drink could be made into a mocktail by leaving the vodka out and adding club soda or sprite if its for the kids.  If you have a juicer you can skip the blender and just use the juice you get from the watermelon and cucumber.  Such a refreshing summer drink as the temperatures rise.  Please connect with us on Facebook or in the comments section.

Modern Day Forager