Patience is a virtue I have very little of. I remember Mom cross-stitching a piece that said, "God grant me patience but I want it right now." Oh, that is so true of me! I want this ankle healed right now. And, I want my right arm - the one I landed on... - to be back to normal right now. But, it's not happening. Walking is painful. Going up and down stairs excruciating. Driving hurts. I know, whine, whine, whine. My poor brother John broke his toe this weekend. So, we're commiserating over the fact that the older you get the longer it takes to heal. All of that boils down the the fact that cooking complicated meals is pretty much out of the question right now. That means you either see some blasts from the past this week or some really easy recipes.
Connie is the cocktail man on Sunday evenings. Last weekend I made the herb syrup so we could try the Garden Gimlet from Heartland. Sunday night was the time. The drink was very good. A tad bit sweet but still very good. And, it kind of made up for the cheese and smoked oysters and crackers we had for dinner...
Garden Gimlet
serves 4
Ingredients:
1 c herb syrup
3/4 c gin
1/2 c freshly squeezed lime juice
6 sprigs of basil
Directions:
Muddle 2 sprigs of basil in a cocktail shaker. Fill with ice and pour in the herb syrup, gin and lime juice. Shake until very cold. Strain into martini glasses. Garnish with a sprig of basil. Kiss the one you love!
2 comments:
I had a garden gimlet at the Floridian Restaurant in St. Augustine, Fl. Best drink I have found refreshing in a long time. The made it with vodka(I don't like gin), simple syrup, lime juice and then muddled basil leaf and cucumber. What do I do with the basil and cucumber and how much do I use.
Gail
I had the garden gimlet with basil and cucumber. I do not know how much and what to do with these ingredients.
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