We’re in Charleston this weekend for my college roommate’s wedding party! Katy and I were roommates for four years (in the same little room!) and we’re still friends – that’s a special kind of friendship if you ask me. Those days take me back to our culinary adventures like fancy-ing up a can of tuna or bowl or ramen. And as far as drinks go, redheaded sluts were a favorite. I’m pretty sure this little drink is the opposite of that, way more fresh and sophisticated. But don’t get intimidated by its fanciness, it’s seriously simple to mix together. Taking a sip of this is like drinking straight from the garden after a summer downpour. This drink is so cool, crisp and sparkling, just skip the gin if you want to drink it all day long.
Ingredients for Two Cucumber Cocktails
2 teaspoons raw sugar
4 ounces gin
a few sprigs of basil
Club soda (for serving)
Using a vegetable peeler, shave 4 long, thin ribbons from cucumber; set aside. Cut four thin slices from the lime, save the reminder for the juice. Cut a 4″ piece from remaining cucumber and coarsely chop. Muddle the cucumber with the sugar, 2 lime slices and basil leaves in a cocktail shaker. Add gin and lime juice and fill shaker with ice. Cover and shake until outside of shaker is frosty, about 20 seconds.
Strain into 2 glasses. Top off each with club soda. Garnish each with 2 reserved cucumber ribbons and remaining lime slices and basil.
Can you have too many summery salad posts in a row? Naw. I don’t think so. Last year I remember kicking myself for not taking advantage of summer’s full bounty of produce. I think we only at corn once all summer but this year I’m making sure it gets a front and center spot at the table. This salad is from Heather Christo’s new book Pure Delicious. Heather is the ultimate allergy-free recipe queen. This book has over 150 amazing recipes without gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar. And yes, when flipping through the book it’s like there was never anything missing. This mango salad with peppers, tomatoes and lime really hit the spot and took the edge of this insane hot humidity that seems to be permanent. We just ate it right out of the big bowl with pita chips – my ideal dinner when it feels like 110F outside.
Ingredients for the Corn and Mango Salad
2 ears of corn, husked
2 fresh mangos, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 cup cherry tomatoes, halved
1/2 a habanero pepper, minced
1/2 red onion, finely diced
1/2 cup minced basil or cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
zest of 1 lime
juice of half a lime
pinch of salt, more to taste
Cut the corn kernels into a large bowl. Add all the remaining ingredients and mix well.
I like this as a dip for chips but it would also be great on tacos or tossed into a mix of greens.
I received a copy of this book in exchange for an honest review.