Garden Update 08-21-2011

Since we had the serious prune back things have been coming along.

Some signs of life.

Salvia ‘Hot Lips’ has started to bloom.

Agastache ‘Apricot’ is hanging in there. Dead headed flower sprouts and now doing better than ever.

The Greek Oregano is still doing OK. The one current casualty appears to be the English Thyme, which seems to slowly be succumbing to some sort of wilting rot.

The Bleeding Heart Vine has come back very strongly, with more light, it’s doing great. I’m also glad to see I’m not the only one in the neighborhood to appreciate it.

One of the Rose bushes has even decided to flower!

The Raccoons haven’t yet managed to kill all the Blue Star Creeper, by digging between the paving stones looking for grubs.

I think this is a Borage Seedling from some seeds I scattered a few weeks ago.

Probably I am the only one to get excited about non-vascular plants, but this is some volunteer Liverwort.

And finally, the Julep mint is not dead yet. A little floppy, I may have to prune the nearby Salvia a bit so it can get more light.

Ruby Fizz

First, just a reminder that Sunday, August 28, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.

Ruby Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon)
1/2 Tablespoonful Powdered Sugar. (1/2 tsp Rich Simple Syrup)
The White of 1 Egg. (1 Egg White)
2 Dashes Raspberry or Grenadine syrup. (1 TBSP Small Hand Foods Grenadine)
1 Glass Sloe Gin. (1 1/2 oz Plymouth Sloe Gin)
Shake well, strain into medium size glass and fill with syphon soda water.
Starting to sound a bit like a Broken record! This is another Fizz from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”.

His recipe is pretty close to the Savoy recipe, except it does suggest Raspberry Syrup, not give you the choice between it and Grenadine: Juice ½ Lemon; 1 teasponful Powdered Sugar; White 1 Egg; 2 dashes Raspberry Syrup; 1 drink Sloe Gin. Shake and serve as directed for Gin Fizz.

I bounced the recipe a bit more towards the grenadine and a bit less towards the sugar.

One of the Fizzes we frequently get orders for on Savoy Nights, I never really feel any qualms at all about making it, as long as we have Plymouth Sloe Gin in the house. It is really a very tasty drink.

Though for some reason, I always think it has Port Wine in it until I look it up. I guess it is the “Ruby” in the name, as in Ruby Port.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.