Wednesday is Farmers' Market day in our neck of New London (sometimes, unlike in Charleston, it almost seems to be a singular Farmer's Market, but today there were half a dozen stands set up). I walked up this afternoon to stock up on tomatoes (just coming in), and eggs, and blueberries... and Ginger Gold apples, the first apples of the season!
I can't tell you how excited I am to be in New England for apple season. Lots of cider awaits!
I can't tell you how excited I am to be in New England for apple season. Lots of cider awaits!
Ginger Gold apples naturally got me thinking of Ginger cocktails, and back in the day we made a Brandied Ginger that called out for a Curtain Call. The recipe in the Guide called for too much brandy and not enough ginger, so this time around I shook up the recipe as you'll find it online.
Well, mostly as you'll find it online... After my years working with the Guide, I'm a firm believer in a healthy sized drink, and I decided to triple the online recipe in order to make two cocktails.
My recipe for two glasses of Brandied Ginger:
Ingredients:3 oz Brandy1.5 oz Ginger Brandy.5 oz Lime Juice.5 oz Orange JuiceDirections:Shake with ice and pour into two chilled cocktail glasses. Go ahead, garnish with a lime slice if you don't happen to have any preserved ginger in the house.
Ramping up the ginger flavor was absolutely the way to go, and makes a much spicier drink than the Brandied Ginger of the Guide. A nice cocktail to share on an autumnal evening like the one we're having here in Connecticut!
Tomorrow we'll be in need of a cocktail by the time the hour rolls around, but I don't think I'll be able to post it as soon as we make it... We're going without power tomorrow in order to switch out our screw-in fuses with a new and improved panel.
All part of the fun of settling into a new house.
All part of the fun of settling into a new house.