Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A drink to get you out of a bourbon kind of winter.
If you ran into me in a bar this winter, you would have noted with some amusement that I was drinking an Old Fashioned, and perhaps told me that this is what your grandmother used to drink. I may have then looked at your Stella with some boredom, and then tried to find someone to explain to me why it is that in all of its demolition and renewal, DC is still clinging to its traffic circles.
It’s been a bourbon kind of winter, friends, and with no signs yet of a thaw. That, combined with the occasional request from my 10-year-old to spend the day at the Montgomery Mall, has me still mixing up Bulleit and Cynar over ice at home.
BUT! BUT! BUT! Soon enough the daffodils will do more than pop their tiny fearful yellow heads from the mulch in the front yard, and the birds will wake us in the morning, giving us a sense of hope, and for some, a craving for a small firearm.
That all shall signal gin season, and my new twist on that tale will come from The Gin Hound.
This is essentially a cheeky twist on the greyhound, with the addition of vermouth, to nod to our friend the martini. The lemon rounds it out, and if you crave a bit more balance, add a dash of warm honey. The author likes Hendtricks; this DC gal will take Green Hat please.
3/4 cups fresh squeezed grapefruit juice
1 tablespoon lemon Juice
4 ounces gin (my favorite is Hendricks)
1 ounce sweet vermouth
Photo by Mark Weinberg
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now