What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Archive for June 13th, 2009
Just as quince gets described as apple’s tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.
But apricots are good for cooking in a way that peaches aren’t, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you’re bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself.