lemon

Fig & Lemon Gin Fizz

I know I am not alone when I say I tried my share of cocktails this holiday season. Thanks to the recent boom in cocktail culture, and rising popularity of artisanal recipes and ingredients, there seemed to be much more variety this year than the pas sangria, eggnog, and poinsettias. This one in particular stood out to me, due to my blinding love affair with figs, naturally.

The original recipe refers to this drink as a “Sexy Fig and Lemon Fizz“, and is made with vodka. Since vodka and I aren’t on good terms, and never really have been for that matter, I decided to replace it with another favorite of mine, gin. This drink has all the components of a great winter-time cocktail; a little sweetness, some zing, earthy tones, and substance. The meat and seeds of the fresh figs, and please, please always use fresh figs when you can, adds an unexpected but very enjoyable texture. There is also a great undertone of rosemary. Now, before I show you the recipe for this luscious, juicy, perfect, life companion of a drink, I want you to see the completed product in all its glory. Please excuse the plastic cup and table cloth. I am a college student after all! Processed with VSCOcam with f2 preset In the hopes that I have peaked your curiosity to what actually goes into this amazing concoction, here it is! There are 2 main components to this drink that do take a little prep, a rosemary infused simple syrup, and a fig puree.

Simple Syrup

  • 1/2 cup honey
  • 1/2 cup water
  • 1-2 sprigs fresh rosemary

**Keeps for 5-7 days when refrigerated**

Fig Puree

  • 1 cup fresh figs
  • 2 tbsp water
  • Blend to preferred consistency

The Basics

  • 2 oz. Gin
  • Juice of 1 lemon
  • Club soda

The ideal way to combine these fresh and delectable ingredients is in a cocktail shaker. However, if you are like me and are living on a college budget (abroad or stateside), and do not have one of those handy little devices, it works just as well to to put together a makeshift shaker, or just mix the ingredients in a separate glass. Then comes the final, and most rewarding step: pour over ice, top with club soda, and enjoy!

Not having a shaker adds a little more meat and texture to the drink, since there is no strainer to catch the bigger pieces of figs. But, true fig lovers should appreciate figs in all forms, I say. If you’re feeling extra fancy and want to impress your guests, or even just yourself, garnish with a sprig of rosemary and a few pieces of lemon rind. It really elevates their flavors! Now you have a simple, go-to artisanal cocktail recipe to keep in your back pocket for the new year.

To all my friends in Italy, and my family and friends back home Salute! Chin-chin! Cheers! Drink up!

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Two Bean Salad

Are you ever craving a filling dinner with flavor that packs a punch but without the lethargic, button popping feeling that usually follows? Yea, me too. And its especially difficult being in Italy with every type of bread, pasta, and pastry at your disposal. So, the past few days I have been having a real hankering for something green but with more flavor profile than a traditional salad. Enter my brain child (with the help of Yummly), my two-bean warm salad. It was not only super filling and healthy but I got to highlight some of the Italian flavors I have been experiencing in the local restaurants!

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Ingredients

1 handful of green beans, rinsed and dried

1/2 can of cannelloni beans

1 large handful of spinach (consider wilting)

6-10 pitted kalamata olives (alter depending on love of olives)

2 cloves of garlic, sliced

1/4 of a medium-sized white onion, chopped

1 handful of parsley

2 lemon wedges

Olive oil, salt, and pepper

Instructions

1. Heat oil in a medium/large skillet over medium heat.

2. Add chopped onion and green beans and cook for 8-10 minutes. Check back every couple of minutes to move stuff around so nothing burns or gets stuck to the pan.

3. Once onions become translucent and beans begin to shrivel add the garlic and olives. Let sit for about 30 seconds to 1 minute.

4. Add 1/2 the chopped parsley and squeeze one lemon wedge. Stir ingredients as needed.

5. Add the cannelloni beans. Let ingredients cook until beans begin to mush, giving them a good toss once or twice.

6. Remove from heat and fold in the spinach.

Once all ingredients are combined top with remaining parsley and squeeze the second lemon wedge

**Salt and pepper throughout as needed**


Processed with VSCOcam with f2 preset

This recipe makes enough to serve as a single meal for one person or a side dish for 2-3 people.The lemon, parsley, and garlic balance each other perfectly, and there is a refreshing contrast between the crunch of the al dente green beans and the smooth, creaminess of the cannelloni.

I am anxious to make this again with a possible addition of some local pancetta, or topped with a fresh fillet of white fish! I’m still quite a novice cook so suggestions are always welcome!!