Do you know what makes the sun shine and the humidity drop? About two and a half of these little numbers. How do I know? Well, because I have downed about two and the sun is out and I feel fantastic. Good times.
So today put away that brief, stow the laptop, table your thesis on “Abstract Theory of Dead Languages” from Bob’s College and Boat Rental, get out the blender and make some happy in a glass. Then, head out to Ruthie’s tonight and enjoy some live outdoor music featuring Alex Richman and Eric Heilner- Blues Piano Summit from 7-9p.m.! If you see me, come and say “Hi!”
Ingredients:
2 cups of good lemonade
One half pint of blackberries
Limoncello
Cava (a sparkling white wine)
One lemon
Fresh basil
Yeilds about 5-6 drinks
Here’s how you mix it up:
In a blender puree 2 cups of good lemonade and one half pint of fresh blackberries (not your phone). Pour about half of a cup of the blackberry mix into a tall glass filled with ice, add one shot of Lemoncello and about a third of a cup of Cava. Squeeze some fresh lemon and muddle (do not cut) 1-2 basil leaves in the glass. Now smile.
This drink pairs very nicely with a Shropshire Blue Cheese (and the mice love it, too) available at Whole Foods.
Standing leaf decanter-$195
Glass cake stand -$30
Yellow bowl-$12
Purple Bowl-$7
Flutes-$13 each
Mice cheese spreaders-$75
All available at the fabulous COLOR, STORY, HOME
Where on my last visit I was asked by a very happy woman who said, “Have you been to this store before? Can you believe how fantastic it is? I getting all of my gifts here from now on!!!!”
Now what shall we call this fantastic “see ya’ later summer” drink?
Interesting that you chose blackberries, which ties into the Feast of Michaelmas on October 1:
In folklore, it is said that when Michael cast the Devil from Heaven, the fallen angel landed on a patch of blackberry brambles and so returns this day every year to spit upon the plant that tortured him. For this reason, blackberries would not be eaten after today, and so folks would gather them in masses on Michaelmas to put into pies and crumbles and preserves. And they would bake St. Michael’s bannocks, a large, flat scone of oats and barley and rye, baked on a hot griddle and then eaten with butter or honey or a pot of blackberry preserves.
Blackberries singing in the dead of night, add some lemonade and learn to fly.
I can’ think of anything. I’m tapped out. Washed up. Wasted. Flummoxed. At sixes and sevens.
A mint bluelip.
Or should it be hyphenated? Mint Blue-Lip.
Sparkling Blackberry Tart
Mississippi Moon
Oh black water, keep on rolling “Mississippi moon” won’t you keep on shining on me
Bye, bye Blackberry
Limonbello
I don’t care what it’s called. I want one now. And then I want another one.
I like Mint Blue-Lip.
Wait it is not blue nor is there mint in it.
Nellie- last month my somebody asked me to create a cocktail to toast the day his insane divorce was over. This is what I came up with and “Bye Bye Blackbird” is close to what he called it but far nicer
Oh right. Those are basil leaves. The blue lips could work if you have enough of these, I suppose.
I would try to come up with something related to Led Zep’s “The Lemon Song,” but that would be wholly inappropriate and hardly clever.
Perhaps the LemonBerry Basilica? But I think Glastonbury Abbey is too obscure for that reference.
Jeeze, do we have to be so literal? I get the mint thing – even though basil is part of the mint family. But blackberries will make your lips blue. So Blackberry Blue-Lip.
Or. Red Velvet Fizz. Citrus Kiss. Black Velvet. Crushed Velvet.
I keep coming back to velvet. It seems as though the fizz and berries would feel velvety on the tongue. Lemon Punch.
Sweet: Jersey Blue-Lip. (I’m still trying to connect music to this drink somehow. And I really like the blue-lip idea, JG.)
Thanks for the tip on Ruthie’s. We just “discovered” it today – and found out it’s been there for five years! Wonderful food – we had pulled pork sandwiches, collard greens, mac and cheese, and everything tasted fresh, home made and delicious. The owners were super nice. If you like BBQ, Muddy Waters, and friendly people, this is a great place to go.
Love love love Ruthie’s — wrote about it here way back when
http://www.baristanet.com/2007/08/where-bbq-and-pizza-meet/
On the specials — try the Texas Sausage Pizza — fiery good!