The weather last Saturday in San Francisco was perfection. It was 80 degrees without a cloud in the sky, and we really only get three days a year just like it. We’d planned to have some friends over for dinner and so Jordan and I devised a summery feast to match the lovely weather, including this delightful cocktail. However, this feasting could only happen after some quality beach time with the Willow Pillow. Right here, photographic proof that our dog has adapted smoothly to the California lifestyle—she will even fall asleep in the sand, surrounded by enthusiastic (albeit pale) beach-goers.
Like I said, perfection.
This recipe is adapted from David Tanis’ book The Heart of the Artichoke. It is actually an Italian digestif, typically made with grappa and served along with your check in restaurants. We decided to make it with gin, having no familiarity with grappa, and served it before the meal.
Berry Aperitif, adapted from The Heart of the Artichoke by David Tanis
1 cup mixed berries (We used blackberries and raspberries)
2 T sugar
2 cups gin
Put the berries in a large measuring cup. Sprinkle them with sugar and mush them sightly with your hands. Add the gin. Let refrigerate for several hours. Serve cold in small glasses, making sure to get a spoonful of berries in each glass. I also think this would be great mixed into other cocktails or topped off with club soda.