Tag: lime

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fog and toast

This isn’t a post about fog. Or about toast. It’s a post about a cocktail with a silly name.

fog-and-toast-1

Fog and Toast is a tiki drink. It’s fruity, tropical and goes down way too easy—I’m fairly certain those are the sole requirements of a tiki drink. Jordan threw it together on Sunday while we were prepping dinner and after we’d each had a rattlesnake. Inspired by some leftover passionfruit puree in the fridge from these popsicles, he improvised. It was ridiculously good. Almost too good.

Since this drink was a Jordan original, we had to come up with a name. Ever wonder why cocktails have such funny names? It’s because the bartenders have usually had several before they’ve decided it’s good enough to merit naming. Our contenders: Caught in the Rain, Gay Passion (no doubt influenced by our rum brand), Daqui-fury, Summer Lovin’, and lastly Fog and Toast (The Sunset).

Fog and Toast was the winner, despite having very little relevance to the actual beverage, and actually referring to the unofficial motto of San Francisco’s Sunset neighborhood I’d come up with earlier that day. This is just how (alcohol-fueled) inspiration goes.

Fog and Toast
1 oz fresh lime juice
scant 1/2 oz passionfruit puree, find it at latino markets in the freezer section
1/2 oz agave
1 1/2 oz dark rum, we use Mount Gay Dark Rum
dash of orange bitters

Shake with ice. Strain and serve in a chilled glass with a twist of lime. Try not to drink it too fast.

-Emily

fog-and-toast

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seared salmon over creamed corn

Creamed corn is a good idea, especially when summer corn is at its best and you follow a Thomas Keller recipe. That guy, he knows what’s up.  As a relevant aside, we have all three of Thomas Keller’s cookbooks, but Ad Hoc at Home is the only one we really cook from. The recipes from Bouchon and The French Laundry Cookbook are daunting, to say the least.  Ad Hoc at Home is much more accessible and every recipe we’ve made has been wonderful—homestyle cooking with serious finesse. It is becoming one of our favorite cookbooks.

Seared Salmon with Creamed Corn, adapted from Ad Hoc at Home by Thomas Keller
2 ears of corn
1 T butter
1/4 cup cream
1 lime, zested and juiced
salt
pinch of cayenne
1 small salmon fillet
olive oil
salt and pepper

Cut the corn off the cob and scape the cob with the back of the knife to get all the juice. Zest the lime. In a medium saute pan, melt the butter. Add the corn and juice of one half of the lime. Cook the corn over low heat until the liquid evaporates, about 15 minutes, stirring occasionally. Season with salt.  Add the cream, cayenne and lime zest. Cook another 5 – 8 minutes, until the cream thickens. Season again with salt and turn of the heat.

Season the salmon with salt and pepper. In a nonstick pan, heat some olive oil over low heat. Add the salmon, skin side down. Cook for four minutes. Flip and cook an additional two minutes. We like our salmon pretty rare so just seared for a few minutes on each side is perfect. Spoon a bed of creamed corn on the plate and top with the seared salmon fillet. A nice side salad never hurts—this one was orzo with arrugula and cherry tomatoes.

-Emily

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southside rickey

We’ve been having incredible weather here in San Francisco —highs in the 70s!— and it feels like summer.  This drink is delightful and refreshing and certainly fitting for a summer day, or an unseasonably warm winter one.

Southside Rickey
1 1/2 oz gin
1/2 oz simple syrup
1 oz lime juice (lemon will also do in a pinch)
2 dashes of Peychaud’s Aeromatic Bitters
spring of mint
club soda

Combine gin, simple syrup, lime juice and bitters. Stir. Add mint and shake with ice. Strain into a chilled glass and top off with a splash of club soda. Garnish with a few leaves of mint. Enjoy!

-Emily

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ginger mint gimlet

This cocktail is a favorite of our friend Robin. It is refreshing and summery – perfect for a warm San Francisco evening. A little gin, lime, mint and ginger sure make my apartment less stuffy! I’m guessing it’s also hot where you are, so go home, open your windows or sit on your porch and give this fine beverage a try.

Ginger Mint Gimlet, also know as Jessi’s Special
2 oz gin
2 limes, juiced
2 sprigs of mint, leaves removed from their stems
2 oz ginger beer or ginger ale

Shake the gin, lime juice and mint over vigorously ice. Strain into a glass and top off with ginger beer. Welcome Summer!

-Emily