At every party I host, I always have a signature drink, wine and beer available. I love the option of having a seasonal drink that feels special – something we wouldn’t always whip up for ourselves, but lends perfectly to celebrating fresh air and friendship.
Cook’s Note: Making simple syrup is incredibly easy, and can be done several days in advance. Cook ⅔ cup of water and ⅔ cup of organic cane sugar over medium heat until sugar dissolves to yield 1 cup of simple syrup. This recipe only requires ⅓ cup, but there are many uses for extra simple syrup. Use it to sweeten iced coffee or tea, or combine with pureed fruit to taste and make homemade popsicles.
Chicory and Hazelnut Affogato
Recipe by Penelope Rose
Total Cooking Time: 10 minutes
Active Cooking Time: 10 minutes
- ⅓ cup simple syrup, chilled
- 8 large basil leaves, torn into small pieces
- 20 strawberries (16 diced small, 4 reserved to slice for garnishes)
- 3 limes (2 sliced in half for squeezing, 1 sliced thinly for garnishes)
- 1½-2 cups (12-16 ounces) vodka (1½ cups will equate to about one shot per person. More will make the drink a bit stronger.)
- 2½ 12-ounce cans (32 ounces) ginger beer, chilled
- Ice, to serve
Muddle simple syrup, strawberries, and basil together until strawberry pieces are thoroughly broken down and fragrant with basil. Squeeze the juice from two limes in and mix well. Pour through a mesh strainer. Stirring and pressing with the back of a spoon to release as much liquid as possible. Chill.
To build the cocktail, add strawberry-basil-lime juice to a pitcher, along with vodka and chilled ginger beer. Stir to combine and taste. Add more ginger beer, if desired.
To serve, fill a rocks glass with ice and cocktail. Top with strawberry and lime garnishes and additional fresh basil leaves, if you like.
Photos by Nicholas Gang