Sunday, June 29, 2014

Rosemary Nectarine Sparkling Cocktail #SundaySupper


Herb-infused simple syrup is an easy way to make a cocktail special, adding flavor and freshness to the original mix.

Every summer I go for what I call the Annual Mashing. I lost one precious maternal aunt to breast cancer and my paternal grandmother was a survivor so I know there is potential from both sides. If you are my friend on Facebook, you’ll know that I always post a message when I go, reminding everyone to make an appointment too. If only one person takes heed and gets a mammography in time to catch something before it gets bigger and less treatable, then the message is worth sharing. (In case you weren’t paying attention, here’s my public service announcement: Make your appointment NOW. Your family will thank you.)

One upside of the Annual Mashing is the nice magazines in the waiting room. This year I thumbed through a beautiful issue of Saveur while I waited for my turn and came across an article on a peach farmer in California, complete with recipes using fresh peaches. I couldn’t wait to get home to try the sparkling cocktail. And, after the mammogram, I figured I deserved it!

This week Sunday Supper is sharing picnic food and this lovely cocktail is perfect for serving outdoors. You make up the rosemary simple syrup and nectarine puree and transport them in clean jars in a cooler with the bubbly, mixing each glass as needed. Many thanks to our host Jane from Jane’s Adventures in Dinner and Heather from girlichef for her behind-the-scenes help.

Ingredients
For the simple syrup:
4 sprigs rosemary
1 cup sugar
1 cup water

For the nectarine puree:
2 medium nectarines
2 teaspoons fresh lemon juice

1 bottle (750ml) sparkling wine or Champagne

Method
In a small pot, heat the water, sugar and rosemary sprigs until the sugar completely dissolves and cook for a further few minutes at a low boil. Remove from the heat and leave to cool completely.



Once cool, discard the rosemary sprigs and pour the simple syrup into a clean jar. Yield: about 1 1/4 cups or 300ml of rosemary simple syrup.

To make the nectarine puree, simply cut the nectarines up in chunks.

Mash with a hand blender until smooth. You can peel them if you want to but I like the pink shade that the peels add and don’t mind the little bits of peel in my drink.


Pour the puree into a clean jar and add the lemon juice.  Shake to combine. Yield: Just over 1 cup or 250ml nectarine puree.



To serve the cocktail, add 1-2 tablespoons nectarine puree and 1 1/2 – 2 tablespoons rosemary simple syrup to each glass.



Top up with chilled cava, sparkling wine or Champagne.


Enjoy!



Are you planning a picnic for Fourth of July or just to celebrate summer? Check out the fabulous list of picnic friendly recipes we are bringing to the Big Virtual Picnic!

Beverages
Appetizers
Mains
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Salads
Sandwiches and Wraps
Sweets
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