What are we drinking?

Paloma

Paloma Cocktail Recipe - Love and Lemons

Recipe Source

Gretchen/David Leibowitz

Balsamic Brittle Recipe - Calivirgin

Ingredients 

Paloma

2 ounces tequila

2 ounces fresh grapefruit juice, plus wedges for garnish

2 ounces sparkling water

½ ounce lime juice

¼ ounce agave nectar or simple syrup, or to taste

Coarse sea salt, for the rim of the glasses

Ice

Fleur de lait

2.5 C Whole Milk

¾ C Sugar

Pinch of salt

3 T Corn starch

⅓ c heavy cream

1 cup packed basil leaves

Lemon Zest

Makes 1 quart potentially 

Balsamic Brittle

1 cup sugar

2 tablespoons Calivinegar Barrel-Aged Balsamic Vinegar

⅓ cup sliced or whole almonds or peanuts

Special Equipment 

Pan

Sheet pan

Ice bath

Ice cream freezer

Steps

Paloma

1. Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.

2. Mix the tequila, grapefruit juice, sparkling water, lime juice, and agave nectar into the glass. Fill the remainder of the glass with ice. Adjust sweetness to taste. Garnish with grapefruit wedge.

Fleur De Lait - Plain

1. Warm The milk, sugar and salt together over low heat

2. Put the cornstarch in a container large enough to add all of the heavy cream to it. Then slowly add the heavy cream while mixing into the cornstarch until completely combined

3. Mix the heavy cream with the milk, turn up the heat under your pot and heat until it boils and then reduce the heat to a simmer and cook for 2 minutes until just thickened. 

4. Scrape into a bowl and chill, stirring occasionally until completely cooled. 

5. Then freeze according to your ice cream freezer instructions.

Fleur De Lait - Basil

1. Blend the basil leaves with the ¼ c sugar, the cream,½ c milk until the leaves are chopped fine. Put half the mixture into a bowl and add the second half into the cornstarch.

2. Mix half the basil cornstarch mixture with the remaining 2 c milk and ½ c Sugar and heat until the mixture boils and reduce the heat and simmer for 2 minutes. 

3. Strain the hot mixture through a sieve into the remaining cream. Chill thoroughly and freeze in an Ice cream freezer.

Balsamic Brittle

1. Preheat oven to 400°F

2. Mix together sugar and Calivinegar Barrel-Aged Balsamic Vinegar in a medium-sized bowl until well incorporated.

3. Spread evenly on a parchment-lined sheet pan.

4. Bake for 8 minutes.

5. Remove from the oven and sprinkle the almonds on the brittle. Set aside to cool.

6. Break into shards and store in an air-tight container.