Aug. 12--Gardens are brimming over with a bounty of fresh herbs at this lush point in the summer. Make good use of them for your next cocktail party or cookout while the season is still sizzling.
Diane Corcoran, beverage director at Intro Chicago restaurant, created a sparkling cocktail with summer herbs to work with current chef Aaron Martinez's spontaneous market-driven cuisine. "We have bunches of fresh basil and the watermelon is abundant," says Corcoran. The cocktail Summer in the City was born.
"One of the big mistakes people make when using fresh herbs is to muddle the herbs," says Corcoran. Muddling (mashing the herbs with a wooden mallet-like stick) tends to break up the leaves and release intense bitter chlorophyll. "This creates a very bitter cocktail and you lose the aromatics and flavor you are going for," she says.
The best way to work with fresh herbs? Just slap them in the palm of your hand, also called bruising. This releases all the oils and more of the scent and flavor without the bitterness. Tear rather than cut them to further release the aromatics.
Different spirits pair well with different herbs. Gin gets a fresh lift with thyme, Thai basil or even kaffir lime leaves, according to Corcoran. Cilantro is great with tequila, and fresh mint, she says, is great in a simple vodka on the rocks with a splash of soda or tonic. "You should just play with whatever you have in your garden," she says.
Levy Shatkin is a freelance writer.
Summer in the City
Makes: 1 cocktail
Adapted from Diane Corcoran of Intro Chicago. As the watermelon ice melts, the drink evolves and takes on more of the fresh watermelon flavors.
1 half of a small watermelon, rind removed
1 ounce each: vodka, Aperol
3 fresh basil leaves, bruised then torn
4 to 6 ounces prosecco
Cut up watermelon; puree in a blender. Strain the juice through cheesecloth; freeze it into cubes. Place 3 cubes into a tall glass; add vodka, Aperol and basil. Top with prosecco. Stir well.
Pineapple smash
Makes: 1 cocktail
On the cocktail menu at Intro, created by Diane Corcoran.
1/2 ripe pineapple, cored, cut into 1-inch cubes
6 fresh mint leaves
1 1/2 ounces blanco tequila
1/4 ounce yellow chartreuse
3/4 ounce fresh lime juice
3/4 ounce simple syrup
Muddle 6 pineapple chunks in the bottom of a pitcher. Bruise mint leaves, tear into medium-size ribbons and add to the pitcher, followed by the rest of ingredients. Add ice and shake, 10 seconds. Double-strain into a julep or double-rocks glass over crushed ice. Garnish with a mint sprig and pineapple wedge.
