Sunday brunch isn’t just for Mother’s Day: Fathers need some pampering, too. If you’re planning on whipping up a home-cooked meal for Dad come Father’s Day (June 16), this cocktail is perfect. In fact, since tasting the refreshing drink at GBD’s newly launched brunch, we’re planning on making it one of our go-to drinks of summer.
GBD manager Alex Taylor created this brunch punch, which gets its kick from two sources: a solid amount of gin, and an easy-to-make pink peppercorn syrup. For a spicier sip, you can go a little heavier on the amount of peppercorn you use in the syrup, or make the punch up to three days in advance for more potent flavor. Just remember to keep it in the fridge.
Alex Taylor’s Summer Brunch Punch
Makes about 16 portions
Pink peppercorn syrup:
1 cup sugar
1 cup water
3 tablespoons cracked pink peppercorns
Put water and peppercorns in a medium saucepan and bring to a boil. Slowly add sugar and stir until all sugar is dissolved.
Allow 30 minutes for the syrup to cool, then refrigerate. (The longer this sits, the stronger the peppercorn flavor.)
½ liter gin, such as Tanqueray
250 milliliters (about a cup) Bols Triple Sec
½ gallon fresh-squeezed grapefruit juice, available at Whole Foods
2 cups fresh-squeezed lemon juice (if using store-bought, make sure it’s real juice, not concentrate)
2 cups pink peppercorn syrup
Mix all of the punch ingredients in a large bowl and stir well. Garnish with lemon
wheels. Best served in Mason jars over ice.
Need a great cocktail for your Memorial Day party? This simple and refreshing drink from Zentan barkeep Josh Berner is just the thing, thanks to a make-ahead formula that requires few ingredients and fewer steps.
To start, Berner infuses Beefeater 24 gin—you can also sub in Aviation, Hendrick’s, or another brand of your choice—with Mighty Leaf’s chamomile-citron tea. After steeping for three days, the infusion gets mixed with Dolin Blanc vermouth and Aperol for a crisp, refreshing cocktail that still packs a middleweight punch. Once the Donovan House rooftop opens—construction is still wrapping up, but keep your fingers crossed for an end-of-week debut—guests will sip the Negroni-esque libation around the pool. We suggest you do the same.
Livin’ Is Easy
Infuse the gin:
1 liter Beefeater 24 gin (enough for about 20 cocktails), or an alternative such as
Hendrick’s or Aviation
2 tablespoons (or 3 bags) citrus-chamomile tea, like Mighty Leaf chamomile-citron
In an airtight container, mix tea and gin. After one to three days (three is ideal), strain out the tea. Be sure to press the liquid out of the strained tea back into the gin.
Store the infused gin in the refrigerator until you’re ready to use.
Make the cocktail:
1½ ounces tea-infused gin
1 ounce Dolin Blanco vermouth
½ ounce Aperol
Stir all ingredients with ice.
Serve on the rocks in an old-fashioned glass. Garnish with a lemon twist.
From a culinary standpoint, this time of year rules. Great produce floods the market, patios become a second—and far superior—dining room, and invitations to backyard barbecues start showing up in your inbox. To get you inspired, we’ve collected 20 excellent recipes for spring and summer fare, all of it courtesy of Washington restaurants and shops. There are fancy popsicles from Pleasant Pops, amazing grilled chicken from Estadio—even instructions on how to properly booze up a watermelon. It’s all in the service of making this your tastiest spring and summer ever, so go forth and make something wonderful.
It’s been a particularly eventful January—what with the inauguration and everything—but with winter weather settling in and February on the horizon, it’s the time of year that most of us have to get creative in order to keep our energy up. One of our favorite ways to ward off the SAD: cooking great comfort food. Here are 20 homestyle dishes devised by local restuarants like Founding Farmers, Vidalia, and Lyon Hall.
This festive confection from Ripple pastry chef Alison Reed is easy to make but, thanks to decidedly adult flavors like pistachio and olive oil, will feel sophisticated enough for a New Year feast. At the Cleveland Park wine bar and restaurant, Reed serves it with pumpkin ganache, dried cherries, and candied pumpkin seeds.
Olive Oil Pistachio Financier
Yield: 32 mini muffins
1 cup unsalted butter
1 cup all-purpose flour
1 cup ground almond flour
2 ⅔ cups confectioners sugar
16 egg whites
1 cup olive oil
½ cup ground pistachios
This lovely lamb shoulder with olives, apricots, and almonds from Food, Wine & Co. executive chef Michael Harr is extra-festive thanks to a garnish of glazed prunes.
Braised shoulder of lamb, glazed prunes, olive, apricot, and roasted, crushed almonds
Serves 2 to 4 people
1 two-pound lamb shoulder
½ cup butter
8 garlic cloves, crushed
1 cup onions, finely diced
1 tablespoon ginger, grated
1 teaspoon saffron
1 cinnamon stick
1 thyme sprig
1 quart chicken stock
1 cup dried apricots, chopped
¼ cup Marcona almonds, roasted
1 teaspoon olive oil
1 teaspoon mint
1 teaspoon parsley
¼ cup prunes
1 cup red wine
1 cinnamon stick
3 tablespoons sugar
1 teaspoon salt
“I’ve put booze in baked goods for a long time,” says Crunkcakes co-owner Faith Alice Sleeper. Along with partner Raychel Sabath, she create confections that are a far cry from precious.
The recipe for these alcoholic cake balls is pretty straightforward, though Sleeper did offer one helpful tip: You’ll want to add the frosting a half cup at a time to the crumbs to make sure the mixture won’t get too moist, which makes shaping the balls harder (a stint in the fridge or freezer will also help firm them up). Happy cooking, and happier eating.
Elegant, with gorgeous contrasting textures, this appetizer from chef Sebastien Archambault is a party showstopper. If you’ve never served raw tuna before, fear not. Just make sure you buy the very best fish: The market at BlackSalt is a great source for sashimi-grade seafood. Call first to make sure it’s in stock, and order ahead if you plan to serve the dish for a party.
If you feel like getting creative, try (gently!) skewering cubes and radish slices with a stick, then drizzling with the passionfruit coulis, or arranging ingredients on an hors d’oeuvres spoon. But no need to get fancy: The tuna cubes look great arranged on a platter atop the radish, too.
Sebastien Archambault’s Tuna Loin With Black Radish and Passionfruit Coulis
Makes 4 servings
¼ pound grade-1 tuna loin
1 teaspoon extra-virgin olive oil
1 leaf nori seaweed, dried
1 tablespoon soy sauce
2 pinches cayenne pepper
1 black radish, about 5 inches long
1 teaspoon sugar powder
1 pinch espelette pepper
1 pinch sea salt
In Sweden, glogg is the common term for a spiced punch, usually with a wine base. Bartender Todd Thrasher (PX, Restaurant Eve, TNT Bar, the Majestic) shared his own version of the aromatic, warming concoction. Combining three fortified wines with Malbec, brandy, and plenty of spices, it’s festive and special-occasion-worthy, making it a great fit for any holiday gathering. Plus it will make your house smell like heaven.
Makes 6 to 7 servings
1 cup ruby port
1 cup Malmsey Madeira
1 cup Amontillado sherry
1 cup Malbec
5 cardamom seeds
1 star anise pod
1 small stick of cinnamon
1 cup light brown sugar
½ cup brandy
¼ cup dried cranberries
¼ cup dried almonds
A great holiday cocktail party features surprising but easy to love (and to eat) hors d’oeuvres. This simple shrimp dish from the Bombay Club’s Nilesh Singhvi—whose career includes a long stint with India’s famously luxurious Taj Hotels chain—is the perfect thing: It’s simple to make but features surprising pops of red pepper and fennel, plus a cardamom-infused mango chutney for dipping.
Nilesh Singhvi’s Shrimp Malabar
Makes 16 to 20 shrimp
16 to 20 shrimp with tail, peeled and deveined
1 tablespoon lemon juice
1 tablespoon curry leaves, chopped
1 teaspoon salt
½ teaspoon red chili pepper
½ teaspoon black pepper, ground
1 teaspoon fennel seed, ground
1 tablespoon oil (for cooking)
1 cup mango, diced small
1 cup sugar
1 tablespoon lemon juice
1 teaspoon cardamom, ground
½ teaspoon salt
Make the shrimp: Combine all ingredients except oil in a large bowl, stirring ingredients gently to mix. Allow to marinate for 2 hours. In the meantime, prepare the chutney: Place all ingredients in a saucepan and warm over low heat until mango is soft. Add cardamom and mix well. Take the saucepan of the heat and allow to cool. Just before serving, heat oil over medium heat in a frying pan and add marinated shrimp. Cook until shrimp are translucent, remove from heat, and serve hot with mango chutney for dipping.