Call It Supper: Black Currant, Ginger and Mint Swizzle to Savor Summer
“One cannot think well, love well, sleep well, if one has not dined well.” (Virgina Woolf)
This week at Call It Supper, we are all about savoring the best of summer, taking some inspiration from abroad. Earlier this week, Sarah brightened up an otherwise traditional Italian dish with some peaches and basil in her Peach and Pancetta Risotto. Today, Tori is heading into the weekend with a cocktail that reminds you to slow it down.
RECIPE: Black Currant, Ginger and Mint Swizzle
Last year, I took a trip to Lebanon to visit a friend. When we got there, his family welcomed us with a bright, red beverage made of mulberry syrup served over crushed ice. It was drink that demanded you to slow down and savor it. The drink started off tasting almost cloyingly sweet, but as we chatted, the mulberry syrup mellowed from the ice that was melting gradually from heat given off by the summer sun. When I returned home, I reinvented it in the form of a black currant, ginger and mint swizzle; its the perfect drink to enjoy during the waning days of summer.
Steps & Ingredients
- Prepare a simple ginger syrup
- Chill the black currant nectar, ginger syrup, dark rum and serving glasses
- Combine the ingredient in a glass and sit back and enjoy Click to continue reading Full Recipe & Ingredients List
ABOUT THE AUTHORS: CALL IT SUPPER
Location: New Orleans, LA and Boston, MA
Read More from Call It Supper: Call It Supper’s WiLab Profile
Originally posted 2014-08-08 08:00:29. Republished by Blog Post Promoter