Last week we decided to go with a southern theme in the Magnolia Blossom Cocktail.
1/4 Lemon Juice
1 Dash Grenadine
Shake well and strain into cocktail glass.
I served the Magnolia Blossom with a dinner of fried green tomatoes, crab cakes and fresh greens dressed with French vinaigrette.
You are probably jealous. My tomato plants were massive this year. A side effect of the massivity was that I had obscene numbers of green tomatoes still on the vine at the time of our first near-frost night in Chicago. Many of them were gargantuan; thus, in an effort to save the crop, I picked about three dozen of the largest specimens for green frying and off-the-vine ripening.
The Magnolia Blossom made sense as a pairing as far as names go; however, I was a little concerned about the compatibility of the libation with the meal, particularly once I starting mixing it. The Magnolia Blossom comes around to a cheery bright pink (not quite as pungent looking as Pepto-Bismol)—which is probably pretty unappealing to most serious cocktailers. Upon mixing and pouring the texture appears velvety, thanks to the cream. I was worried about a sweet milkshake-like libation. Luckily, I was wrong. Despite the appearance, the Magnolia Blossom did not taste thick or terribly creamy at all. It was quite pleasant and, frankly, refreshing. As a crisp, slightly citrus-y cocktail, it turned out to be a great companion for the crab cakes and fried green tomatoes (which my father insists on calling “green fried tomatoes”—I do not know why and I cannot make it stop).
Next week we shall explore a ballet-inspired concoction:
The Merry Widow
2 Dashes Absinthe
2 Dashes Angostura Bitters
2 Dashes Bénédictine
1/2 French Vermouth
1/2 Dry Gin
Stir well and strain into cocktail glass. Twist lemon peel on top.