I think I write a blog post in my head every time I go to the Farmer’s Market. I get so excited by all of the beautiful produce, the colors and the smells. I love supporting the Farmers and the Makers that all bring their wares to the market. My infusions help the market travel to your glass or water bottle all year round! Recipes for everything down below.
In Los Angeles we are in probably one of our biggest seasonal transitions – Summer to Fall. It cools down, gets dark earlier and you really want fall flavors – that is until you get the Fall Santa Anas and it goes back up to 100 degrees and you right back in Summer!
I’m not 100% ready for Fall. I am not pumpkin spice crazy yet – that will happen in November. So what is in the market now? We are at the end of Stone Fruits. You can still get great Peaches, Nectarines, Apricots, Plums and Pluots. On their way in are Pears, Persimmons and Apples. More on them next month!
I am going to focus on Plums and Pluots – and use them interchangeably. A Pluot is a hybrid of a Plum and an Apricot.
Plums and Pluots are sweet and a little astringent. Their flavor profile allows for easy pairings. They like spice – Allspice, Cardamom, Cinnamon, Ginger, Pepper, Lavender and Vanilla. Fruits – Orange, Lemon, Raspberry, Cherry, Peach. Liquor pairings would be Gin, Vodka, Whisky and Rum. And really Tequila. Why not?
So no limit. Great. What do I write about?
Let’s start with an infusion.
I like classic cocktails and adding a bit of a twist. So I am going to use Gin as a base.
Gin. Gin lends itself to pairings that enhance or add to its botanicals. So I like to take Gins and infuse them with my Stone Fruit Infusion (Peach + Plum). Venus Spirits from Santa Cruz is a Gin as a great clean crisp flavor profile. Sip Smith a classic London Dry Gin – is summer in a glass and Hendricks – which I always say is a great starter Gin for those that don’t like Juniper.
Shake Hard with Ice and Strain into a Coupe. Top your drink with whatever greens you might have in the house, Thyme, Arugula, Rosemary, Sage, Peppercorns.
Infuse either the Gin or the Campari – I would say for a day. 1 Infusion bag will do about 8 oz of Liquor. Stir with Big Ice – strain into a rocks glass with big Ice. Garnish with an Orange Peel and Slice of Plum
If you infused your Campari you can make the trending now Sbagliato.
Stir the sill liquor with Ice and strain into a Coupe or Champagne Glass, Top with Bubbles – Garnish with a Plum Slice or an Orange Peel.
For a lower ABV drink – you can swap out the Champagne for Tonic!
Cheers! Let me know if you make these – I love to see photos – you can tag @hailm on IG.
-M
