It's not the artsiest of photos, and I left the salad dressing in the middle of it, but hey - you gotta see the pinkness of that pink drink!
Ed has been really into making cocktails lately, mostly thanks to Grand Ten's awesome liqueurs and good spirits. This one was absolutely perfect for a hot summer night, just the right balance of sweet and tart and only mildly alcoholic. Not sure what to call it... how about just Pink Drink.
Equal parts (~3/4 oz)
- Craneberry (Grand Ten product)
- Angelica (Grand Ten product)
- Campari
A dash of grenadine
Several ice cubes
Fill the glass with cold Rose wine
Delicious.
The pizza was also worth mentioning. The crust was the NYT no-knead bread recipe, with one of the three cups of flour a white whole wheat. We determined that this recipe functions just fine as pizza dough, but is not perfect. It's loose and gloopy, rather than stretchy and handle-able, and serves better as actual bread. But, it was perfectly functional for our pizza last night!
The toppings were where it's at, though. We parboiled a potato, and slowly caramelized a leek in butter, and soaked some old mushrooms in white wine and then cooked for a while in more butter. Then we drizzled olive oil all over the crust, sprinkled on a whole bunch of fresh sage, and added those toppings, plus a whole bunch of very delicious ricotta cheese (from Purity Cheese, found at Russos, not that water mass-produced crap). Overall, delicious combination of flavors.
