Tag Archives: summer

The Gentleman Caller’s Texas Gin and Cucumber Martini

Knock knock knock.

Gentleman Caller.

Ahhh, it’s coming. Summertime. Cut offs and cowboy boots. Oh, wait, I outgrew that when I was 6. It was an interesting look though. Maybe I’ll try to bring it back this year.

I digress. Texas has had a lot of distilleries pop up in the last decade or so, and some of them are doing tremendous business. When I was down there a few weeks ago, I went to the local hooch house and eyeballed what they had that was fun and new. I ended up bringing back to New York a gin called Old Highborn. It’s nice, smooth, and very affordable.

Now if you come here much, you know I like a cucumber. I wanted to fuse the summery cucumber and the dry gin in a glass with a lovely froth on top. I did a little testing and now present you The Gentleman Caller’s Texas Gin and Cucumber Martini. This makes two 4 to 5 ounce martinis or one fish bowl, ya lush.

What you need:

  • 3 ounces dry gin (I used Old Highborn)
  • 1 ounce elderflower liqueur
  • 1 ounce simple syrup
  • 2 ounces fresh lemon juice
  • 1/2 of a large cucumber, rough peeled and chopped
  • 1 egg white

Put 2 martini glasses in the freezer or fill with crushed ice.

Muddle the cucumber pieces thoroughly and then press the juice through a wire mesh, careful to keep seeds out of the liquid.

Fill a shaker halfway with ice. Add gin, elderflower liqueur, simple syrup, lemon juice, strained cucumber juice, and egg white. Shake like crazy.

Strain into chilled glasses. Garnish with cucumber skin if you like, but really the egg white froth is quite enough fanfare.

Enjoy!

Downloadable PDF here: The Gentleman Caller’s Texas Gin and Cucumber Martini

Cheers to you,

The Gentleman Caller

The Gentleman Caller’s Texas Gin and Cucumber Martini

 

The Lover’s Mojito (video)

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

I had my best girl, Kelly Felthouse, over for brunch yesterday morning and we had a delicious balsamic pineapple salad (see recipe). I was about to start putting away the leftover and she said, “You could make this into a cocktail. Like a mojito!” Genius.

So we did. Here are the results.

What you need (for 2 cocktails):

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  • 1 cup (scant) leftover balsamic pineapple salad
  • 5 sprigs fresh mint
  • 2 tablespoons white sugar
  • seltzer
  • 4 oz Malfy Italian gin
  • 2 oz limoncello
  • square ice cubes

Put 2 tablespoons of sugar in a shallow bowl or plate. Take 2 rocks glasses: dip rim in the pink liquid from the leftover salad, then roll the rim in sugar.

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Go pick some mint.

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In a jar or pyrex or sturdy glass, add the leftover rim sugar to the leftover salad. Add the mint sprigs.

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Muddle away. Get it all good and macerated. Add the gin and limoncello. Dole over ice into the sugar-rimmed glasses.

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Top with seltzer and give it a stir.

Cheers! A perfect summer cocktail. When I was naming this, I had to give a nod to my KelKel. In Trip of Love, Kelly sang the Lover’s Concerto after meeting my character. So I present to you THE LOVER’S MOJITO!

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Cheers to friends – the new ones and the old. And to you for reading. Till next time.

The Gentleman Caller

THE LOVER’S MOJITO

Tubin’ in the Creek

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Summers in Texas were spent, in my family at least, at our family ranch in the sleepy one-stoplight town of Johnson City, Texas at our family ranch. ranch

One of the best things about the ranch was a spring fed creek, Miller Creek, which ran behind one of the more rustic dwellings on the property. It was heaven for a kid: vast acreage, wild animals, phenomenal food; and, if you were good, Poppa would take you to the Dairy Queen after naps. Mind you one time I didn’t have shoes on and the girl behind the counter asked us to leave the Dairy Queen.

My dad and Poppa would collect assorted inner tubes off of big trucks and such. They’d fill those big black tubes with air and down to the creek we’d start. We’d drop our tubes in the frigid spring water on one end of the fence line and let the current carry us to the other. Me and my little sisters, who are all little shits, would try to flip people off their tubes or drag my Granny into the “snake bank” – areas with high grass that no doubt (in Granny’s mind) were maternity wards for water moccasin.

Johnson City, Texas is famous for Freestone Peaches and we’d always get bushels of succulent peaches in the heat of summer. That memory inspired me to concoct this sweet summery cocktail topped with a brightly colored “tube” – a delicious peach ring candy. Yeah, it ain’t classy, but it’s delicious.

I present to you the Tubin’ in the Creek.

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What you need:

Put your shaker and a pint mason jar in the freezer. When the shaker is cold, put some ice in it.

Add to the ice:

  • 2 oz. peach whiskey (I am using Bird Dog)
  • 1 oz. peach nectar (this is easy to find in ethnic food sections – I am using a Greek variety)
  • 1/2 oz. Aperol
  • 1/2 oz. lemon juice
  • 2 oz. San Pellegrino lemonata
  • 2 oz. club soda

Shake it shake it shake it!

Fill your mason jar with ice cubes. I like square ice. Square ice is the most visually appealing. They make silicon molds to get perfectly square ice.

Strain the shaken liquid into the jar. Top with a candy peach ring. If you can keep from eating more than one peach ring, I’ll send you a prize.

You’re going to love this. It’s summer in a glass.

This is The Gentleman Caller signing off!

xoxo

TUBIN’ IN THE CREEK