• Still Green…..

    may10Yes, we have a drought. And yes, we have cut our water use (and our water bill) quite a bit. But the Farm is still green…with splashes of color. And we are very, very grateful for the sprinkles of spring rain that keep coming. But if we don’t get more rain this winter, things may not be so green next year.may5

    may2mayMeanwhile, we have plenty of herbs, raspberries (so good we just eat them in the field), strawberries, blueberries, cabbage and a forest of kale. Our Meyer lemon supply seems limitless and we even have a few Eurekas. Lots of lemon-based cocktails this summer….and this spring.

    may4may3may1Sadly, it didn’t get cold enough this winter for many of our stone fruit trees. No cold in winter, no fruit in summer. We may get a few peaches, but no cherries. Such is life. Happily, the farmers markets are teeming with early cherries and peaches. Seems that it did get cold enough in the Central Valley.

    may6may7may9Looking ahead we have tomatoes, spinach, squash and zucchini, eggplant, beans and collard greens on the way. Nothing goes with summer barbecue like collards. Can’t wait for summer…may8

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  • Bonus Cocktail: The Fourth Degree

    fourth10How do you know when you have officially become a cocktail geek? (Besides, you know…blogging about them.) Well, there are a few signs; multiple bottles of bitters, obsession with vintage glassware, too much gin and very little vodka, rum from at least 6 different Caribbean countries and the obligatory bottle(s) of absinthe are all reliable signs. Throw in some Falernum and Fernet and it is pretty clear that you, my friend, are a cocktail geek.

    fourthBut there is another major sign that you have gone over to the dark side (and, let’s face it, some of us enjoy it over here). Vermouth. If you have multiple bottles of vermouth and they are (hopefully) in the fridge, then you are probably a cocktail geek. And if you actually mix, match and test different recipes with different vermouth, then you are definitely a cocktail geek. Welcome.

    fourth2But even if you aren’t a cocktail geek (yet) we do suggest that all educated drinkers keep a good bottle each of sweet and dry vermouth. Keep them in the fridge, and use them often. Each brand has its charms and we suggest you experiment. And beyond the basic Martini and Manhattan, there are many experiments worth trying. We suggest the Fourth Degree be one of your first experiments.

    fourth8We will forgo some of the history (the drink, with differing recipes, is found in the Savoy and Imbibe!), but the Fourth Degree is a classic from the “golden age” of pre-prohibition cocktails. It lands somewhere between the Martinez (the proto-Martini) and the classic “wet” Martini. Not surprisingly, it uses gin and vermouth. But in this case, equal amounts of gin and both sweet and dry vermouth- along with a dash of absinthe and a lemon twist.

    fourth4Now you may say “meh”, but we suggest you try the Fourth Degree before you judge it. The drink is a bit sweet, but the flavors are deep, multi-layered and complex. You will get herbal and anise notes, but also surprising hints of fruit, chocolate and almond. The aroma of herbs and lemon peel is just as delightful. And, due to the large proportion of vermouth, the drink isn’t too strong. Go ahead and have another…

    fourth9The Fourth Degree is also a recipe that welcomes experimentation. Many have made the drink dryer with a larger proportion of gin, and that is very good. You can also play with the vermouth. Changing the sweet vermouth from M&R to Carpano Antica to Dolin to Vya will make for a substantially different drink. As will changes with the dry vermouth (we like Dolin and Vya here). But, of course, to truly experiment you need to collect a bunch of vermouth….hmmm….see what we mean?

    The Fourth Degree Cocktail:

    Ingredients:

    • 3/4 oz. dry gin
    • 3/4 oz. dry vermouth
    • 3/4 oz. sweet vermouth
    • 4 dashes (1 tsp.) absinthe
    • Lemon twist

    Assemble:

    1. Add all the liquid ingredients to a cocktail glass with ice and stir until well-chilled. Strain into a chilled cocktail glass or coupé. Garnish with the lemon twist. Serve.