the crack files: eats n sips
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It’s rumored that better weather is around the corner. Let’s get in better-weather drinking form with this recipe for a refreshing sip that’ll make you feel like you’re not really drinking. Aperol Spritz Instructions: Fill your favorite wine glass with ice. Add equal parts Prosecco and Aperol. Add a splash of sparkling water and garnish with an orange slice. Feeling sunny and flip-floppy already… You may be *this* close to straight-up sticking an IV in your arm to transfuse the spirit of your choice. This infusion might be safer. Our friends at Burntwood Tavern are giving up their recipe for their signature cocktail, the Jack & Jill.  Jack & JillIngredients: 2 ½ ounces blueberry infused vodka (recipe below) ½ ounce simple syrup ½ ounce freshly squeezed lemon juice 8 fresh blueberries Directions: To make simple syrup, bring 1 ¼ cups granulated sugar and 1 ¼ water to a boil in a small saucepan, stirring until sugar is dissolved, three minutes. Remove from heat. Let cool for 15 minutes. Muddle six of the blueberries, lemon juice and syrup in the bottom of a rocks glass. Fill glass with ice. Add vodka. Box and shake. Pour contents into glass and garnish with two blueberries. Blueberry Infused Vodka Ingredients: 2 cups fresh blueberries 1 ½- 3 cups vodka Directions: Add fruit to a clean 1-quart canning jar. Fill jar with vodka until the fruit is completely covered. Seal the jar tightly and allow to infuse for 3-5 days on the counter, out of direct sunlight. When ready, use a fine mess strainer to strain the infused vodka, discarding fruit and seeds. Using a funnel, fill a sealable glass jar or bottle with the infused vodka. Store at room temperature away from direct sunlight or in the refrigerator. |
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