Smokey Rosemary & Zesty Meyer Lemon Gimlet

Smoky Rosemary & Zesty Meyer Lemon Gimlet

Sweet-tart Meyer lemon citrus fruits are only available in late winter and early spring. They are a real treat in general but especially worth seeking out for cocktail-making. Add a moody, smoky scent to this libation by smoking the glass with fresh rosemary before pouring in the cocktail. Makes 1 cocktail.
Ingredients:
1 rosemary sprig
2 oz. London dry gin1 1/4 oz. freshly squeezed Meyer lemon juice
1 oz. Meyer Lemon Cordial. (recipe follows)

Directions:
Using a barbecue lighter, hold rosemary sprig above flame until it’s smoking but not flaming. Gently swirl it in an empty cocktail glass (like a Nick & Nora) before dropping it in.

Add gin, juice and cordial to a cocktail shaker filled with ice. Shake hard and strain into glass over rosemary (extinguishing it from smoldering). Makes 1 cocktail

Meyer Lemon Cordial

This is not technically a cordial, but adding the lemon juice—which would nudge it into that arena—would limit the shelf life. Instead, whip up the syrup, use it in this cocktail with fresh juice, then tuck any leftovers in the fridge. This syrup makes an excellent addition to soda water.

Ingredients & Directions:

Bring 1 cup (250 mL) water to a boil. 

Stir 1 cup (250 mL) granulated sugar into the boiling water to dissolve, stirring constantly. 

When sugar has dissolved completely, stir in 1 tsp (5 mL) packed finely grated Meyer lemon zest and cool syrup for 15 minutes. 

Strain through fine-mesh sieve. Store in an airtight jar for up to 2 weeks.

Makes 1 1/2 cups (375 mL) syrup

Amalfi Sunset Cocktail

Amalfi Sunset Cocktail

This fruity, zesty drink was created by Rebekah George, bar manager at Edinburgh’s Tipo. Make it with grappa instead of gin for an extra layer of Italian heritage.
Ingredients:
25ml London dry gin
10ml Cointreau
50ml peach juice
5ml lemon juice
8 leaves basil

Directions:

Place the basil leaves in a water glass.  Place the liquor and fruit juices in a shaker.  Shake to chill.  Pour in glass, stir and add ice.  1 cocktail

Pear Tree Cocktail

Pear Tree Cocktail

Pear brandy with lemon, gin and rosemary simple syrup – a cocktail that is both unique, and utterly evocative of the winter holidays!

Ingredients:
(for 2 drinks)

1 ounce Pear Brandy 
1 ounce rosemary simple syrup
1 ounce lemon juice
3 ounces dry gin
Sugar–Salt (for rims)

Rosemary Simple Syrup

1/2 cup sugar
1/2 cup water
3–4 sprigs rosemary (each 4–5 inches long)

Sugar–Salt 

1/2 teaspoon cane sugar
1/4 kosher salt  

Directions
Make the Rosemary Simple Syrup. Pinch off a small tip of rosemary for each drink, and reserve for garnishes. Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until sugar is dissolved. Add rosemary sprigs, and simmer for 2-3 minutes. Remove from heat, discard rosemary, and allow syrup to cool completely.

Salt the rims. Sprinkle 1/2 teaspoon cane sugar and 1/4 teaspoon kosher salt evenly onto a small plate. Twirl the rim of a glass against the cut face of a lemon, and invert it onto the plate, making small circular motions until it’s well-coated. Repeat with the other glass.

Fill a shaker 2/3 full with ice, and give it a quick rinse to remove any freezer burn.

Add 1 ounce Pear Brandy, 1 ounce Rosemary Simple Syrup, 1-ounce lemon juice, and 3 ounces dry gin to the shaker – then shake vigorously (about 12 seconds) until well-chilled.
Strain into cocktail glasses, and top each drink with a tip of rosemary.

Juniper-Cured Salmon

 Juniper-Cured Salmon

Ingredients

Salmon
1 tbsp (15 mL) juniper berries
1 1/2 tsp (7 mL) pink peppercorns
2 cups (500 mL) finely chopped dill with tender stems, about 1 bunch
1/4 cup (60 mL) Windsor kosher salt
1/4 cup (60 mL) raw cane sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 tsp (5 mL) finely grated grapefruit zest
1 to 1 1/2 lbs (455 to 680 g) skinless salmon fillet
2 tbsp (30 mL) London dry gin

Sauce
3/4 cup (175 mL) crème fraîche
1/2 tsp (2 mL) smoked flaky sea salt
1/2 tsp (2 mL) finely grated lemon zest
Thinly sliced seed bread and lemon wedges for serving

Directions:

For the salmon, use a mortar and pestle or a spice grinder to crush the juniper berries and peppercorns until coarsely ground. Transfer to a medium bowl, then add dill, salt, sugars and zest, mixing well to combine.

Pat salmon dry, then lay on a large, rimmed baking sheet, bottom side down. Pour gin over fish then gently rub in to fully coat. Flip salmon over, and sprinkle with half of dill mixture, spreading evenly so surface is fully covered. Flip salmon again, bottom side down, then sprinkle with remaining cure, packing it to ensure the fish is fully coated. Place a piece of parchment over fish to cover, then set another rimmed baking sheet directly on top. Refrigerate until firm and cured in the centre of the thickest part, 48 to 72 hours.

Scrape dill mixture off fish then rinse well under very cold water. Pat dry with paper towel. Wrap tightly with plastic wrap and refrigerate until ready to serve.

For the sauce, add crème fraîche to a small serving bowl. Sprinkle over salt, using your fingertips to break up flakes, then add zest, stirring to combine.

To serve, slice salmon very thinly on a bias starting at the tail end using a long, sharp knife. Arrange on a platter alongside crème fraîche. Serve with bread and lemon wedges.

Serves 6 to 8