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The story of this cocktail (highball, technically) begins at Montreal’s Macaroni Bar, where the PhoBlograpHusband and I have parked our kiesters atop bar stools recently (although mine barely fits nowadays) because that’s now where Tao and Tony work. They’re pretty much given free rein behind the bar there, creatively speaking, so long as they also keep up with customer demand for vodka sodas and pitchers of sangria.
Speaking of pitcher drinks, the last time we were there, Tony told us about some summertime refreshers he’s been tinkering with, including a fresh lemonade made with a rosemary-infused simple syrup. He let us try some, and upon first sip, I was awash in an aura of complete summertime relaxation spiked with my ever-bubbling-near-the-surface total jealousy. How had I never thought of rosemary lemonade myself?
Guest post by the PhoBlograpHusband
Seriously, summer!?! Three days of suck-it-Trebeck humidity and thunderstorms, capped off by a 67-degree Friday and foggy in the middle of the day, that’s your idea of a grand entrance? Rose and and I have been looking forward to debuting these fantastic-for-summer, mouthwatering concoctions for months and this is what you give us?
(Yes, we’re bitching about the weather two days in a row, but it has really sucked…)
So long as you allow me a half-hour of relative sunlight on Saturday mornings so I can hit the farmer’s market in peace, I won’t let you spoil my fun. The Strawberry-Basil-Grappa Thing is perhaps the perfect seasonal cocktail for the first week of summer, when farmer’s-market strawberries and basil are at their ripest and most abundant.