Many remember the joys of dining at Gustaf Anders, the acclaimed restaurant in South Coast Plaza Village that closed in 2004 when owners Gustaf Magnuson and Ulf Anders Strandberg returned to Sweden. For some, palate memories conjure up forkfuls of buttery gravlax or the irresistible walnut rolls.
I remember all those dishes with great fondness, and miss them dearly. But it is the water that haunts me.
A simple thing, really, just water tweaked with thin, skin-on slices of hothouse cucumber and unpeeled lemon. A water infused with scent and flavor of cucumber edged with tart citrus has become commonplace in my summertime fridge. I keep a covered pitcher chilling in the refrigerator, especially when the temperature climbs. Allow the water to sit at least one hour to let the flavors meld; it’s even better after 3 hours. It stays fresh and inviting left in the refrigerator for 2 days, but when the first batch disappears after the first day and I add more water to the already-used slices.
The most obvious way to riff on the theme is to substitute slices of other varieties of citrus for the lemon, such as lime, grapefruit, orange or tangerine.
Fresh herbs also can play a tempting role.
I like to use a combination of seedless watermelon chunks or diced ripe nectarines and fresh basil leaves.
Or a handful of fresh raspberries, blueberries and/or strawberries combined with fresh peppermint.
To get the most herbal zing from the tender fresh leaves, bruise them gently before adding them; enclose leaves in your hand and gently make a fist before adding herbs.
But enough about water. Infused booze has a place in my summertime beverage lineup, too.
These infusions combine a base alcohol, such as vodka or rum, with fruits and/or fresh herbs.
Cocktails with cukes. Cocktails with berries.
Berry-Infused Vodka
Yield: about 4 1/4 cups
750-ml bottle vodka
1 quart fresh berries, such as blueberries, raspberries, strawberries, and/or cranberries or a 16-ounce package frozen berries
1/4 to 1 cup sugar syrup, see cook’s notes
Cook’s notes: If measuring vodka in cups, figure about 3 1/4 cups. I prefer drinks that aren’t every sweet, so I only use 1/4-cup of sugar syrup. You can buy sugar syrup at Trader Joe’s or make your own. To make it, put 1 cup water in a small saucepan. Add 2 cups granulated sugar. Bring to boil on high heat, stirring constantly. Reduce heat to medium and stir until sugar dissolves. Cool. Use funnel to place cooled syrup in a clean container that holds at least 1 1/2 cups. Seal and refrigerate up to 6 months.
1. Place vodka in a clean 2-quart glass container with a tight fitting lid. Soak the original bottle to removed label and let dry.
2. If using frozen berries, allow them to thaw. Place berries in a bowl; crush with fork and add to the vodka. Cover and place in cool, dark location for 2 to 3 months, shaking the container vigorously at least 4 times a week.
3. Strain mixture through fine sieve into a bowl. Discard the berries. Add the sugar syrup to taste. Using a funnel, pour the liqueur into the original bottle (or another sterile container). Label and date. Age for 1 month in cool, dark location.
Source: “Infused” by Susan Elia MacNeal (Chronicle, out of print, available online at half.com and amazon.com, used from $12.50)
Berry Crush Cocktail
Yield: 2 cocktails
2 to 3 blackberries
2 to 3 blueberries
2 to 3 raspberries
4 ounces Berry-Infused Vodka
Dash of fresh lime juice, or more to taste
Cracked ice
Sparkling water
1. Chill 2 old-fashioned glasses. In medium bowl, combine berries. Crush with a fork.
2. Place about 1/4 cup cracked ice in each glass. Place crushed berries in cocktail shaker. Add Berry-Infused Vodka, lime juice and 1 cup cracked ice. Shake covered shaker vigorously for about 20 seconds. Strain into glasses over ice. Add sparkling water to taste.
Source: adapted from “Infused” by Susan Elia MacNeal
Cucumber Vodka
Yield: about 4 1/4 cups
750-ml bottle of vodka
2 cups peeled, sliced hothouse cucumber
1/4 to 1 cup sugar syrup
Cook’s notes: If measuring vodka in cups, figure about 3 1/4 cups. I prefer drinks that aren’t every sweet, so I only use 1/4-cup of sugar syrup. You can buy sugar syrup at Trader Joe’s or make your own. To make it, put 1 cup water in a small saucepan. Add 2 cups granulated sugar. Bring to boil on high heat, stirring constantly. Reduce heat to medium and stir until sugar dissolves. Cool. Use funnel to place cooled syrup in a clean container that holds at least 1 1/2 cups. Seal and refrigerate up to 6 months.
1. Place vodka in a clean 2-quart glass container with a tight fitting lid. Soak the original bottle to removed label and let dry.
2. Add cucumber slices to vodka. Allow to sit in a cool dark location for 1 month, shaking the container a few times each week.
3. Strain mixture through fine sieve into a bowl. Discard the cucumber slices. Add the sugar syrup to taste. Using a funnel, pour the liqueur into the original bottle (or another sterile container). Label and date. Age for 1 month in cool, dark location.
Source: “Infused” by Susan Elia MacNeal (Chronicle, out of print, available online at half.com and amazon.com, used from $12.50)
Tokyo Martini
Yield: 1 cocktail
1 ounce sake
2 ounces Cucumber Vodka
1 cup cracked ice
Garnish: 1 thin slice of hothouse cucumber
Optional garnish: small basil leaf or mint leaf
1. In a cocktail shaker combine sake, Cucumber Vodka and cracked ice. Shake vigorously and strain into a chilled martini glass. Garnish with cucumber slice. Source: “Infused” by Susan Elia MacNeal
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