Tag Archives: summer

Gulf Coast Cooler – a libation to keep you refreshed all summer

Knock knock knock.

Gentleman Caller.

Friends, it’s summertime. I am down in Texas this week trying not to melt as I make plans and preparations for fall gardening and an impending chicken coop (stay with me for that adventure).

Did you know that Vietnamese culture is very prevalent down here? Vietnamese is actually the third most spoken language behind English and Spanish. So I was noodling on a new cocktail idea and thought to combine some ingredients that would really represent the Gulf Coast region: basil used in Vietnamese cooking, lime juice, Tajín, Topo Chico and Western Son Gulf Coast Lime vodka.

I often refer to beverages as “summery” and this one is a summer super star. Bottoms up my lovelies!

All the necessary lovelies!

WHAT YOU NEED:

  • 1 ounce of fresh lime juice
  • 1 1/2 – 2 ounces Western Son Gulf Coast Lime Vodka
  • 1/2 ounce Cointreau
  • 1 tsp. agave nectar
  • 6-8 leaves of Thai basil
  • 6 mint leaves
  • 1 tsp. Tajín
  • Topo Chico
  • Ice

In a rocks tumbler muddle the herbs vigorously. Add the top four ingredients. Put some ice in a shaker. Add the ingredients of the tumbler to the shaker and SHAKE IT!

In a saucer drag the teaspoon of Tajín into a little line. Use one of your spent lime rinds to wet the outer perimeter of your rocks tumbler. Coat the wet area in the Tajín.

Add fresh ice to the glass. Pour the contents of the shaker into the glass and top with Top Chico.

Join me?

Drink till Autumn comes. Just kidding. Or not.

Bye for now my lovelies!

Printable PDF here: Gulf Coast Cooler

 

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Is it pie? Is it cobbler? It’s BOTH! Texas Hill Country Peach “Pobbler”

Knock knock knock.

Gentleman Caller.

Hello again, my lovelies. Do you like peaches? I don’t mean using the peach emoji as something lewd, I mean the succulent sloppy stone fruit that stars in desserts from pie to cobbler.

And that brings me to this: why can’t we hybridize those two things? Oh, wait. I’m The Gentleman Caller. I can.

Here’s my issue. Cobblers can be lazy, tired, careless, overly sweet. Not enough pastry, or pastry that is soggy and wet. Pies can be too big of an event. And also potentially not enough well-executed pastry.

So here I come to save the day. The filling is sweet. The pastry is flaky and salty. The experience is perfection.

WHAT YOU NEED:

  • 4 cups peeled and pitted peaches, preferably Texas Hill Country peaches (I know how unrealistic that is)
  • 3/4 cup sugar
  • scant 1/4 cup flour
  • zest of 1/3 of a lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/4 – 1/2 tsp freshly grated nutmeg
  • 1 egg
  • splash of water
  • sugar for sprinkling
  • one recipe of The Gentleman Caller’s Perfect Pie Crust – downloadable PDF: PERFECT PIE CRUST

Make your crusts and put them in the fridge to rest for at least an hour.

Pre-heat oven to 425 degrees. In the bowl of your food processor in which you probably made your crust combine the first seven items. Pulse to desired consistency. BE CAREFUL. Like 3-4 pulses max. Unless you’re going for peach soup.

When your crust is ready to roll – haha – roll out the bottom crust to fit your chosen vessel. I precautionary spray with pan release the inside AND outside. Spoon the filling into the crust. Roll out the top crust and assemble to your liking. The video will help you. Crimp edges. Place the whole thing onto a sheet pan lined with foil (for spillage).

Perfect crusts

Beat the egg with a splash of water. Brush it onto all exposed crust surfaces and then sprinkle generously with sugar.

Place in the center of your pre-heated oven for 15 minutes. Reduce the heat to 375 degrees and continue baking for another 45-60 minutes. Remove when the filling is molten, bubbly and the crust is golden brown.

Allow it to cool before cutting or the filling will run everywhere. I like a scoop of ice cream. Who doesn’t? I recommend Blue Bell Homemade Vanilla if it has to be store bought.

Don’t eat the whole thing by yourself, ok?

Farewell for now, my lovelies.

Printable PDF here: Peach Pobbler

 

 

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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):

kelcoc5

  • 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.

kellycoc1

kellycoc2

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.

tubin2

tubin

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