Recipes and images by Katherine Cowger
Blackberry, Peach and Basil Cocktail
The perfect refreshing summer sipper, this cocktail highlights blackberries, peaches, and basil since it is their peak season. A homemade simple syrup gives this drink a delightful sweetness and makes for a beautiful presentation!
1/4 cup fresh blackberries
1/4 cup fresh peaches
6-12 basil leaves
Zest and juice of 1 lime
1 cup sugar
1 cup water
In a small saucepan, combine the blackberries, peaches, sugar and water. Give the blackberries and peaches a rough mash to release some of the juices.
Heat over medium-low, being careful not to bring it to a boil. Once hot, turn off the heat and add the basil and lime zest, and juice.
3. Steep for about 30 minutes until cool and then strain, using a fine-mesh strainer. Refrigerate and store in an airtight container for about a week.
2 ounces Cathead vodka
2 ounces blackberry simple syrup (recipe below)
Peach sparkling water
In a cocktail shaker with ice, pour in the simple syrup and vodka. Shake vigorously.
Pour in a glass over ice and top with peach sparkling water.
Optional: Garnish with fresh peach slices, berries and fresh basil leaves. Enjoy!
BLT with Whipped Basil Avocado Mayo
Upgrade your BLT sandwich by using fresh and local ingredients. This sandwich uses sourdough from Broadstreet Baking Co. and bacon from The Flora Butcher. Good, simple ingredients make this classic sandwich all the more delicious!
Avocado Basil Mayo:
1/4 cup mayonnaise
10-12 basil leaves
1 clove of garlic
Pinch of lemon juice
Salt and pepper to taste
Combine all the ingredients in a food processor and blend until smooth and creamy. Add salt and pepper to taste.
For the BLT:
Broadstreet Baking Co. sourdough bread
Flora Butcher bacon
Heirloom tomato slices
Green leaf lettuce
Avocado basil mayo
In a cast-iron skillet, cook the bacon until desired crispness is achieved. Transfer to a plate with paper towels to absorb excess grease.
Spread each side of the sourdough slices with butter or mayo (or both, you do you). In the same skillet, toast the sliced sourdough on both sides until golden brown. Assemble the sandwich, spreading on the avocado mayo and layering lettuce, tomato slices and bacon. Enjoy!