This light non-alcoholic take on a classic martini take its cues from delicious spa water and is flavored with juniper berries and ginger.
Ingredients
- 2 tablespoon juniper berries, lightly bruised
- 3 ounce spring water
- ¼ ounce ginger simple syrup
- 1 lemon twist as garnish
Directions
Bring the spring water to a simmer, do not boi. Add the juniper berries, allowing the flavors to steep at least 2 hours, or up to overnight.
In a cocktail shaker half-filled with ice, add the juniper infused water and the ginger simple syrup. Cover & shake vigorously.
Strain into a cocktail glass. Garnish with a lemon twist.
Yes to this pasta and double yes to anchovy sauce. I plan on doing an anchovy sauce for an upcoming supper club dinner and I hope to make history around here in the south.
Kudos to you for making bigoli with a potato ricer. That takes some serious muscle and a very strong ricer. You’re so right about anchovies – they add a certain umph to so many dishes.
I think I saw that bigoli press or something like it in an S & M catalog I was thumbing throu…..errrr, I mean that is a weird looking piece of equipment.
with bigoli or with any other pasta!
I love bigoli! Talk about an iconic pasta – kudos to you for making it. And your sauce sounds great. The traditional torchio is a marvel of design. Usually attached to the wall or a wooden bench, bronze dies of various sizes are used to form the bigoli. If you would like to see a torchio in action, check out my friend Linda’s blog. THere are still shots and in a video you ‘ll see her dad using the torchio they brought over from Italy. Honest. I love seeing you carrying on the tradition of homemade pasta. Bravo, Greg!
Hee’s a link to Linda’s post.
http://ciaochowlinda.blogspot.com/2013/02/making-bigoli-with-dad.html
So I’m not generally one for anchovies but I have to admit, this looks incredible!
I have really grown to love anchovies. I was wary of them a few years ago simply because of the bad rap so many people give them. But after plenty of “research”, I have come to the conclusion that they are just lovely. The perfect way to add a little umami to lots of dishes. Yum!