Entries in Pimm's Cup (2)

Friday
Apr292011

NYC

On Thursday, I took the train from Harrisburg to Penn Station in New York to attend the annual conference of the American Society of Journalists and Authors. The day was dreary and rainy as could be, but my love for traveling by train weighed out.

My imagination still insists that trains are romantic and old-fashioned, despite a preponderance of evidence to the contrary most of the time. Take the inevitable Very Important Guy making a Very Important Call on his Very Important Phone who generously shares his conversation with the entire car. Or the escaped patient from the TB ward hacking on the back of your seat.

I have learned to lower my expectations of train travel. Modern-day Amtrak rides are not like in "North by Northwest"--there are no Gibsons and brook-trout meals in the dining car or innuendo-laden conversations with an attractive, non-creepy stranger.

But it's not every day that this mama goes to New York for a writing conference, and there's this modern marvel called the quiet car, so I sat back and watched through the rain-soaked window the improbably green Pennsylvania farmland and the graffiti and grit of Philadelphia and New Jersey.

After two days at the conference, my head is spinning with ideas and possibilities. My dear friend Jon came from Vermont to keep me company in New York, and we have eaten well, laughed a lot, and stayed up past our bedtimes every night.

We spent Thursday night at Rouge Tomate on East 60th, drinking Pimm's cups and Dark and Stormies and eating beautiful fluke ceviche, beet-avocado panna cotta, herb-fennel risotto and spaghetti with sea urchin.

After dinner, we saw a herd of paparazzi, cameras flashing, outside the Metropolitan Club across the street. An old man in a yellow bow tie pulled up in his Toyota and asked who we were watching. We said we didn't know.

The old man shook his head. "Then why are you standing here waiting?" he asked us.

Of course, we had no answer. The old man shook his head again and dismissed the absurdity of it with a swat of his hand. "It's just like this nonsense with the royal wedding and all that craziness. They say there's gonna be 2 billion people watching that on the television tomorrow. Well, I'll tell you one thing: It's not gonna be 2 billion and one."

I felt a little foolish for getting sucked into the celebrity tractor beam---but then we saw Kyle MacLachlan, and I had a little "Twin Peaks" geek-out and decided it was totally worth being shamed by an elderly gentleman in a bow tie.

Last night we played Cranium and ate pizza at an old college friend's apartment in Chelsea with his boyfriend and four other friends, during which time I learned again the meaning of the word "truculent," which I can never seem to remember, and that "taxidermist" is by far the most challenging word I've seen acted out in Charades.

And, naturally, we watched highlight footage of the royal wedding on the BBC. I thought of the old man in the yellow bow tie and longed for the day when I am old enough to say whatever I want whenever I want to whomever I want and not care one hot bit what anyone thinks of me.

I've also learned that although I am so grateful for time alone in New York, I have had a pit in my stomach since Thursday morning, when I said goodbye to my son. Tomorrow afternoon seems a million years away, but tonight I'm heading to Brooklyn to spend my last night with some friends from grad school. Real life will have to wait just one more day.

Saturday
Jul312010

Smitten Cocktail: The Roof Garden

For the past month, I've been drinking nothing but Pimm's Cups. (Wait. That sounds bad.)

I know these drinks are nothing new, and quite possibly passé to the more discerning imbiber, but I have only recently discovered them, and I love, love, love them. They are delicious and fruity and fancy, and they're the official drink of Wimbledon. What's not to love?

I've been on a recent quest to not drink such lame cocktails. I've always been a wine or beer or vodka tonic sort of drinker, and lest I make anything in my life easier instead of more complicated, I thought I'd branch out a bit. My husband said tonight, "You like a cocktail you have to work for."

This coming from a man who drinks PBR or Seven & Sevens 99.99% of the time.

We have a toddler-level shelf of cookbooks in our kitchen, and Benjamin likes to pull out the Food & Wine 2005 book of cocktails. I'm sure this is just because it's one of the smallest and most portable. So, tonight, while doing his usual laps around the kitchen, dining and living rooms, he made a pit stop at the cookbook shelf and yanked out the F&W cocktail book yet again.

It was just sort of laying on the living room floor, and as I was bemoaning our lack of lemonade (no Pimm's Cups for me tonight), Scott picked it up and found another recipe using Pimm's. I took the book from him to check it out, and I just happened to then open it to another page. That's when I found the recipe for the Roof Garden.

The Roof Garden is the creation of Grace in Los Angeles (a place, not a person), and it looked divine. After making it myself, I can attest to its diviness (divinity?). Not only did I have all of the ingredients on hand, but it uses fresh mint and lemon, which is a winning combination in my book as far as summertime libations go.

One thing I love about this book is that the editors have included a little story to accompany each recipe about the restaurant, the bartender or the drink itself. The story for the Roof Garden says the drink was so named because of its use of thyme and mint, which are two herbs that thive in urban rooftop gardens.

Roof Garden

15 mint leaves, plus 1 mint sprig for garnish

2 thyme sprigs

2 tsp. sugar

2 oz. vodka

1 oz. fresh lemon juice

1 oz. simple syrup *

1 to 2 oz. chilled club soda

* I make simple syrup with 1 part sugar to 1 part water. Mine is also infused with mint, but yours doesn't have to be. Just pour the water and the sugar into a saucepan, stir, and warm it on the stove until the sugar dissolves, then let it cool. I store mine in a jelly jar in the fridge. I don't know if this is the best way to make it, but it's how I do it.

In a cocktail shaker, muddle the mint and thyme with the sugar. Add the vodka, lemon juice, simple syrup and ice, and shake well. Strain into a highball glass over ice, top with club soda, and garnish with the mint sprig.

The first time I made the Roof Garden, I followed the recipe exactly, just so I'd know how it was supposed to taste. It was very, very tasty, but a little too sweet for me. I cut the sugar down to just 1 tsp. The amount of simple syrup stayed the same. I think the key ingredient here is the lemon juice. Don't skimp on that.

Another word of caution: Roof Gardens go down very easily, which can be good or bad, I suppose.

 

Recipe courtesy Grace, Los Angeles; Food & Wine Cocktails 2005