As prepared by Chef de Cuisine Larkin Young of Tilth Restaurant for his cooking demonstration on July 14, 2010.
- Fruit & Herbs
Start by making a simple syrup, equal parts sugar and water by volume (or by weight if your a true mixologist), bring water up to a boil and add sugar. If you want to have a flavored syrup add your fruit and/or herbs when you add your sugar and let steep over night and strain, 1 part fruit and/or herbs to 2 parts simple syrup by volume. If you want to layer flavors you can muddle (smash) additional fruit in with the flavored simple syrup and ice for a nice refreshing summer drink.
Here are some of the combo's I did during the demo.
- basil- strawberry
- strawberry- peach- mint
- blackberry- peach
- strawberry- rhubarb
- strawberry- mint
- peach- strawberry
- rhubarb- mint
Basically, it’s what’s seasonal and available at the time, or what ever suits your fancy. (Larkin also added some fix from a seltzer bottle, which you can do, too, if you have one!)