Springtime & Peach Blossoms

The apricot was the first sign of life with its small white blossoms.  The white princess and dwarf elberta quickly followed.  While the white princess appears to be thriving, the dwarf elberta appears to have suffered greatly from this long, cold winter.  Most of the bottom branches look withered and they aren’t flowering at all.  The only signs of life appear to be stocky branches on top.  Time will surely tell this story.

Rhubarb and strawberries are two early beauties to enjoy.  So, here’s a cocktail or two to try.  Adjust the sugar depending on the sweetness of your berries.

Strawberry Basil Cocktail
makes 2

1 cup strawberries, washed and trimmed
1 sprig basil, use only the leaves
juice of 1/2 a lemon
2 -3 Tablespoons sugar
4 ice cubes
2 ounces vodka
2 ounces gin
splash of club soda

Fill two tall cocktail glasses with ice to the halfway point.  Pour one ounce of vodka and gin into each glass.  Set aside.  In a powerful blender, liquify strawberries, basil leaves, lemon juice and ice cubes.  Add sugar to taste.  Strain, if desired.  For a more rustic cocktail, simply divide liquified strawberries between the two glasses.  Stir gently to combine.  Add a splash of club soda to each glass.  Garnish with lemon twist or a skewered strawberry, if you like.

—

or

—

Strawberry Rhubarb Pie Cocktail
makes 2

1 cup strawberries, washed, trimmed and quartered
1 stalk rhubarb, washed and cut in half
1/4 teaspoon cinnamon
juice of one lemon
1 teaspoon vanilla extract
ice, as needed

In a small sauce pan, add strawberries.  Dice bottom half of the rhubarb stalk and add to sauce pan.  Reserve the tender top half for the garnish.  Place over moderate heat and add cinnamon, lemon juice and a 1/4 cup water.  Simmer gently for about 10 minutes.  Add vanilla extract and simmer for another minute or two.  Let cool.  When cool, add strawberry mixture to a powerful blender.  Liquify.  Add ice.  For a chilled cocktail, add four or five cubes to chill liquid.  For a frozen cocktail add ice until thick and frosty.  Cut tender rhubarb piece in half.  Dip cut edge in sugar.  Divide cocktail between two tall glasses.  Garnish with sugared rhubarb stalk.

Cheers!