Stoner + Rosemary-Watermelon Gin in a Jar

A U G U S T

I've been reading voraciously this summer.  I'll be the first to admit that most of it has been on the low-brow-beach-pool-beach end of the spectrum, but gobbling up pages and pages is extremely satisfying and one of the best ways to past the time, no matter the season.  On the nearly desperate recommendation from a good friend that I must must must check out this book, I picked up Stoner, opened to page one and dipped my toe in the water.  After mysteries and murders, a book about an aging academic in the 1930s wasn't really the speed I was going for, but her insistence that this was one of the most moving books she had ever read convinced me to give it a shot.  I waded in slowly - the water was mild and comfortable - and as I sunk deeper and deeper I realized I never wanted to get out.

Stoner is a strange exceptional book in that you've probably never heard of it.  Written by John Williams and released to minor critical acclaim in 1965, it never made it to too many shelves nor classrooms.  It just existed out there for years and years, unread, under appreciated, just floating along.  In 2003 it was rereleased and had a bit of a bump in sales, but it wasn't until a few years ago that it was rediscovered and loudly lauded by some of the best literary minds in Europe.  Stoner is now receiving the critical attention it deserves and is reaching a readership in need.

This is a book about a man and his love of literature and the classroom and academia.  It is about his life, his family, his struggles with success.  It is about a small town.  The human existence is so perfectly portrayed that I found myself in absolute awe.  It is a quiet novel, but it moves mountains.

                  "And suddenly, after he said the words, it was not important.  For an
                   instant he felt the truth of what he said, and for the first time in months
                   he felt lift away from him the weight of a despair whose heaviness he
                   had not fully realized.  Nearly giddy, almost laughing, he said again,
                   'It really isn't important.'"

And what to drink while savoring William's fascinating prose?  Probably scotch, or whiskey, or even a dark ale, but none of that appealed to me on a temperate summer evening, so let's blend up some watermelon!  And it really isn't important.

ROSEMARY-WATERMELON GIN COCKTAIL
serves 1

1 oz rosemary simple syrup (recipe follows)
1 oz lemon juice
2 oz gin
2 - 4 cups of watermelon, cubed (depending on how strong you want this cocktail)
rosemary sprig for garnish

In a blender or food processor, blend watermelon with lemon juice.  Add rosemary simple syrup (adding more to taste).  Add gin and a few tablespoons of cold water if mixture is too thick.  Pour over ice and garnish with a fresh rosemary sprig.

I suppose this could be served up as well - just cut back on the watermelon so you have a boozier version suitable for a dainty cocktail glass. 

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ROSEMARY SIMPLE SYRUP

4 sprigs rosemary
1 cup water
1 cup sugar

Combine water and sugar in a saucepan.  Bring to a boil, stirring until the sugar dissolves.  Remove from heat, add rosemary and let steep for at least an hour.  Strain.  Will keep in the fridge for a few weeks.  Use to flavor teas, ice creams, other wonderful cocktails. 

Lemon Verbena Gimlet

One of the luxuries of my job is having access to a beautiful and lively herb garden that is almost all mine.  Herbs make everything taste brighter and are packed full of nutrients, sneaking vitamins into every bite, so cooking with them feels like cheating.  Since the doomed cucumber and squash plants on our deck are in a tragic battle with the single deer that sneaks through our forest and devours any whisper of a sprout, leaf or shoot, I get my harvesting kicks at work.   The satisfaction of plucking a few sprigs of this and that to be used in this or that is one of my greatest joys.  SO hunter and gatherer chic.  Not to mention cost effective.

Right now my garden is overflowing with mint, pineapple sage, tarragon, fennel, chives, oregano and sorrel.  Soon basil and parsley will join the party.  All are going strong, but it is the lemon verbena that caught my attention this week.  It is delicate and floral with a distinct but soft lemony scent and flavor.  It's soothing.  Although often used in teas and dressings, I am more prone to using it for infusing creams and simple syrups to add to something sweet.  Here I used it to make a pretty little ice cream paired with honey-stewed figs, which is a dream of a dessert.

Perhaps it's the gorgeous weather we've been enjoying in Sonoma, or maybe it's Daniel's enthusiasm for the Stanley Cup Finals (go Kings!).  Either way, I have been in a celebratory cocktail kinda mood.  This lemon verbena needed some gin.

These ratios are based on my preference for a less sweet cocktail.  Feel free to up the lemon verbena simple syrup and cut back on the gin if desired.   But, why?

LEMON VERBENA GIMLET
serves one

2.5 oz gin (I used Beefeater for a mild, clean taste, but Hendrick's is a fine choice)
.75 oz lemon verbena simple syrup
.75 oz fresh lime juice
lemon verbena sprig, for garnish

In a cocktail shaker filled with ice, combine all ingredients.  Shake until very cold and strain into a chilled cocktail glass.  Garnish with a sprig of lemon verbena.  

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LEMON VERBENA SIMPLE SYRUP

1 cup water
1 cup sugar
3/4 cup lemon verbena leaves

Bring water and sugar to a boil, stirring until sugar dissolves.  Add lemon verbena and simmer gently for about 10 minutes.  Let cool and strain, discarding lemon verbena.  Can be kept in an airtight container in the fridge for 1 month. 

Other uses - add to soda water for a lemon verbena spritzer, sweeten mint tea, drizzle on peaches before grilling, lemon verbena sorbet

Drink this before dinner.

Do you find yourself hankering for a touch of booze and a jolt of bitterness to wake up the senses after a long day?  To get your appetite in full swing and to shed all your stresses?  Tequila, that trusted amigo is sometimes too much of a commitment, and his pal gin a bit too, too heady.  Rum just isn't...just isn't a staple in our house and vodka has been banished to the closet until our next BBQ.  Whiskey is for after dinner.

Time to embrace Campari!  This delightful Italian apertivo is an eye-catching shade of sunset, which conveniently is the perfect time to be drinking it.  The alcohol level is relatively low and a just a splash goes a long way to make your drink bitter, pungent, and almost medicinal - the ideal sipper to snap you awake and prickle the palate.  One of the traditional ingredients in the famous Negroni, Campari is a blend of herbs and fruits that have been infused in alcohol. Although it pairs gorgeously with gin, it has enough oomph to be the only alcoholic element of your drink.  Just the thing to ease you into the evening.

CAMPARI and GRAPEFRUIT SPRITZER

Campari
grapefruit juice
Angostura bitters
soda water

Mix equal parts Campari and grapefruit juice in a glass with or without ice.  Add a few dashes of Angostura.  Top with soda water and a lemon rind.  Serve immediately. 

Adjust quantities to your liking.  The more Campari, the more bitter and boozy.