Tuesday, September 25, 2012
A few days ago summer ended according to the Mayan weather.com app on my desktop calendar. Of course, living in the Capital of the Caribbean means fall hasn't really decided to show up and unpack. Rather we get a few days in which the disco days of the seventies roll in and suck up the hot, moist air. But by the next day, the temperatures return again to the time of M.C. Hammer and Girbaud jeans. But trust the desktop calendar, the worst of summer's heat is behind us.
Last weekend marked the first time since before Goodell ruined football that I was able to braise a fat streaked hunk of pork while simultaneously reducing chicken stock and making chili. Now granted, I had to run the AC on about 55 degrees in order to keep the house somewhat temperate, but still. Braised meat!
All that cooking required something refreshing that could cultivate nostalgia for long, hot summer days worthy of a Kenny Chesney song. With the basil plant on its last leg and tomatoes long ago flying south for winter, the last few leaves needed a noble send off. And does it get more nobler than smashing them with a muddler, adding a clear white spirit, topping with lemonade, and a splash of sparkling wine? I think not. Goodbye, summer. See ya next February.
The Last Rites of Summer
2 oz clear white distillate (you pick, rum, vodka, or gin will do)
3 oz Lemonade (I like the Volcano brand, which isn't overly sweet)
6-8 Basil Leaves
1 oz Prosecco
Place basil leaves in the bottom of a glass and muddle, or bring the wood Saints fans. To this add the vodka and lemonade. Add ice and then top with the Prosecco. Enjoy.
PS: Fat Harry's is working towards a Thanksgiving opening, but it may be early December. We will keep you posted with any more updates we get.