Black and Blue Goose

 

With the arrival of June, we thought it only appropriate to celebrate the season with a refreshing tribute to berries.

 

Start by filling ¼ of a glass beverage dispenser with sliced berries and blackberries, then gently mash the berries just enough to pop each one.  Add 1 teaspoon of lemon juice, to help brighten the flavors and keep it fresh.  Fill the rest of the beverage dispenser with Grey Goose Vodka.  Store the container for about a week, shaking gently every other day.  Filter the berry infusion through a sieve and pour the liquid back into the dispenser.  Finish the infusion with new fresh berries for an attractive display.

 

3 ounces berry infused Grey Goose

1 large strawberry sliced

4 blueberries

2 blackberries

1 ounce club soda

1 ounce rosemary honeysuckle syrup or simple syrup

 

Muddle and strain into chilled martini glass.  Garnish with fresh berries skewered through a rosemary twig.  Enjoy!

 

For the rosemary honeysuckle syrup take 2 cups of sugar added to 2 cups of boiling water.  Stir until the sugar is dissolved.  Add 1 large sprig of rosemary and a handful of honeysuckles.  Let steep overnight. 

 

 

Chef Hastings will be in New York City the weekend of June 11^th for the Big Apple Barbecue Block Party.  This event is held at Madison Square Park.  He will do a cooking demo on "A Side of Something Special: BBQ-Friendly Side Dishes".  His dishes are Creamy Field Pea Salad, Celery Root Slaw with Arepa Cake and Grilled Corn with Roasted Pepper Butter.  The funds raised from this event will benefit the programming and maintenance of Madison Square Park.