Last week at the farmers market I picked up some sour cherries and some absolutely gorgeous peaches. I also grabbed a pint of Cape Gooseberries (also known as Ground Cherries). I was immediately asked, “What the hell are you going to do with them?”
“Jam?” I suggested. The Seedling staff were disappointed. Jam was the only idea anyone had been able to come up with.
I took that as a challenge. Here are the results. It goes without saying, but make sure to peel the papery husks off the gooseberries before using them. These are for you Dan.
Recipe #3 is the simplest and, I think, the best.
(Note: These cocktails are nameless. A lot of the time names are the hardest part of creating cocktails.)
Recipe #1:
20 gooseberries
.5 oz. simple syrup
.75 oz. lemon juice
.75 oz dry sherry
1.5 oz. Plymouth gin
3 dashes orange bitters
pinch of salt
tools: shaker, strainer, muddler, tea strainer
glass: cocktail
Muddle gooseberries, simple syrup and lemon juice in mixing glass. Muddle. Add other ingredients, add ice and shake well. Double strain into chilled cocktail glass.
Recipe #2:
20 gooseberries
.5 oz. simple syrup
.75 oz. lemon juice
.5 oz dry vermouth
.5 oz. grapefruit juice
1.5 oz. Plymouth gin
pinch of salt
tools: shaker, strainer, muddler, tea strainer
glass: cocktail
Muddle gooseberries, simple syrup and lemon juice in mixing glass. Muddle. Add other ingredients, add ice and shake well. Double strain into chilled cocktail glass.
Recipe #3:
20 gooseberries
.5 oz. simple syrup
.75 oz. lemon juice
1.5 oz white rum (I used Ron Botran)
tools: shaker, strainer, muddler, tea strainer
glass: cocktail
Muddle gooseberries, simple syrup and lemon juice in mixing glass. Muddle. Add other ingredients, add ice and shake well. Double strain into chilled cocktail glass.
