Believe it or not, this strawberry and rhubarb cordial almost never happened. The stories about rhubarb seem to come from nowhere. Like it does every year, one moment it is the end of winter and the moment, rhubarb was everywhere. As always, I seem to never grab it when I saw it until I didn’t see any rhubarb anymore. Then one day, just like that, I saw some rhubarb at the grocery store and remembered to but it.Continue Reading “Strawberry and Rhubarb Cordial”
Have you have discovered a fruit and then become obsessed with? That’s the story of my relationship with citron, aka Buddha’s hand. I had never seen it and suddenly it was everywhere last winter. One of the fascinating thing about citron is that it can be consumed like
Citron has a zesty smell with floral overtones. It is the floral notes in its oil that I find most intoxicating when I cook with this lovely fruit. When I was thinking of how to balance the syrup, I decided to pair it with lemongrass. Lemongrass, as the name implies, has some of the same notes as lemon with grassiness. Smell is an important part of the experience of drinking. When I build my syrups, I am very conscious of the fact that there is a lot of sugar and sometimes limited palette for taste. By thinking about the nose, I can further enhance the experience of drinking.
The Pineapple Citron syrup is focused heavily on smell, but it also tastes smashingly good. I have always loved the way pineapple feels in the mouth. Chilling down that pineapple taste and then carbonating it makes a massive difference. That’s why for mixing the syrup, I chose crisp sparkling water.
One tip for making this syrup: The Pineapple Citron Syrup taste best when the pineapple is just about to rot. The whole and uncut pineapple is ready when you can smell it in the room and it starts to attract flies. Really! I usually buy a ripe pineapple from the store and just let it hangout in my house for a couple of weeks.
Pineapple Citron Syrup
- 1 Pineapple Overripe
- 1 Citron Small
- 1 Lemongrass stalk
- 2 cups Sugar
- Cut off the crown of the pineapple. Wash the skin of the pineapple thoroughly then chop the pineapple into chunks. Cut the citron into pieces as well. Smash the lemongrass open with a rolling pin or dull edge of a knife.
- Arrange the pineapple, citron, and lemongrass in a medium pot. Pour the sugar over the mix and add in 2 cups of water. Bring to a boil over medium heat. Once it boils, reduce heat and let it simmer for 5 minutes. Turn off heat.
- Let the syrup cool down in the pot for about 30 minutes. Strain out the syrup. Don’t be afraid to press down on the pulp in the pot to get the juices flowing out.
- To get that super clear syrup, I strain a second time through two layers of coffee filter.
The St.Clements drink is a classic
I decided to play on the name of St.Clements drink by using clementine juice. It is the middle of winter and there is an abundance of citrus around. One of the reasons why I wanted something other than orange juice is because I find it a bit much. Clementine juice is much softer and has a floral note when compared to an orange.
For the lemonade or bitter lemon aspect of this St. Clements drink, I made my own syrup. It pretty much follows the formula for the Grapefruit Thyme syrup I shared before. Except, I am using a mix of lemon and lime in this recipe.
The other adjustment to the classic recipe is using a mix of ginger beer and sparkling water to finish up the drink. The ginger adds a bit of heat to the drink to compliment the hint of florals from the clementine and the bitterness of the lemon-lime syrup.
I have a feeling this St.Clements is about to be a drink I reach for constantly. It is such a ready palette to play to with other flavors like basil or even a bit of thyme. I also imagine that infusing some jalapeno into the lemon-lime syrup would make for a memorable drink.
Let me know if you try this recipe. Follow me on Instagram and use the hashtag #willeatthis.
- 3 oz Clementine juice I found that this is the juice of 1.5 clementine
- 3 oz Lemon-lime syrup
- 3 oz Ginger beer
- Sparkling Water
- In a drink shaker, add in ice, clementine juice, lemon-lime syrup. Shake.
- Strain the clementine juice mix into a tall glass. Add in the ginger beer. Top it off with sparkling water to taste.
Let’s redefine the meaning of a G and T! It shall henceforth be known as Grapefruit and Tonic.
The other day I was shopping and I found that the Fevertree Indian Tonic water was on sale. Thinking about the tonic water took me back to my childhood in Nigeria. Back in those days, when you go buy a crate of
Every party we held, the tonic water was always the last one to be consumed. A lot of people just could not stand the taste since it was just sugar laden like the other soda options. Eventually, someone desperate for a drink would grab the tonic water. The memory of the interesting flavor of the tonic water compelled me to buy a bottle of the Fevertree Indian Tonic. I figured I would eventually figure out how to use it. It was only while I was mixing myself a drink with the Grapefruit and Thyme Syrup that I realized that I should try the tonic.
Oh my goodness! It was so delicious; I knew I had to write down the recipe. So here is my non-alcoholic version of the G and T! This Grapefruit and Tonic drink is beyond words. It is not too sweet. It has the bitterness from the syrup but the freshness of the grapefruit juice. Of course, the subtle tingle of the tonic water and the grapefruit oil elevates the bubbles in this drink. The Grapefruit and Tonic is a mocktail for the adult palette.
Please let me know if you try it! Don’t forget to use #willeatthis when you post a picture on Instagram.
Grapefruit and Tonic Drink
- 2 oz Grapefruit Juice
- 1.5 oz Grapefruit and Thyme Syrup
- 4 oz Tonic Water
- 1/2 Cup Cocktail Ice
- In a glass cup, add in the grapefruit juice. Also, pour in the grapefruit and thyme syrup. Stir
- Add in the ice on top of syrup and juice mixture in the glass cup. Top it off with the tonic water.