Walk the farmers markets and enjoy a grand show of summer’s bountiful harvest. Leafy greens have reappeared along with all manner of beans and peas. Stone fruit, including peaches, nectarines, cherries, plums and pluots, are available in abundance. They are perfect to make fruit salad cocktails, a delicious way to celebrate summer’s bounty.
Sun-loving Spaniards created sangria, probably the best-known alcoholic-fruit beverage. The inspired combination of wine (tart), fruit (sweet and acidic) and spirit (sharp) creates an umami of flavors that delivers a satisfying punch.
Getting creative with fruit infusion
Infusing spirits is another way to complement the heady flavors of vodka, gin, tequila, scotch and bourbon. Taking a familiar spirit, say vodka, and layering on fresh-from-the-farm ingredients adds unexpected brightness.
Some enjoy an edgier infusion, using vegetables, herbs and greens such as cucumbers, rosemary, basil and lavender, and those are all good. But my palate prefers sweet to savory when it comes to cocktails.
Walking past farmers stalls and seeing mounds of Valencia oranges, pink grapefruit, tangerines, Blenheim apricots, doughnut peaches, Santa Rosa plums, white and yellow nectarines, and Bing cherries, I begin thinking about throwing a party and inviting friends to have my favorite cocktail that celebrates the season.
Choosing fruit flavors and textures for cocktails
Use any fruit you enjoy. The goal is to create a flavor-texture contrast that combines acidity with sweetness and soft with crunchy as in a mix of grapefruit, cherries, apples and peaches. Experiment and be bold when you choose fruit for your cocktail. Mangos, papayas, pineapples, guavas and persimmons are also good.
Adding a pinch of cayenne gives the cocktail an appetizing heat.
Peel and section all citrus, removing the peel, pith and membranes to create what are called suprêmes.
Stone fruit should be firm but ripe enough to eat. Do not use overly ripe fruit. Cut and discard any brown or damaged areas.
Getting the most flavor into your fruit salad cocktails
Stone fruit should be pitted, except for cherries. With peaches and nectarines, using a pairing knife, cut away the dark areas around the pit and discard.
Peeling the fruit is a matter of taste. Personally I prefer to peel apples, peaches, apricots and nectarines to maximize the flavor transmitted from the flesh of the fruit to the wine or spirit.
Cut all fruit into dime-sized pieces.
Because the fruit flavors dominate the cocktail, there is no need to use premium wines or spirits.
Using just the right timing and sweetener
Using sugar is a mater of taste. If the fruit is especially sweet, sugar may not be needed. Artificial sweeteners should not be used. Taste and decide at the end if the cocktail needs the added sweetness of sugar.
Red wine is preferred, but white wine can be used. Because the fruit adds sweetness, use a dry wine.
Add the fruit one hour before serving. Any longer and the fruit will turn unpleasantly soft.
Put an espresso spoon or other small spoon into the glass when serving the cocktail so the fruit can be eaten before, during or after consuming the wine or spirit.
More from Zester Daily:
Summer Fruit Salad Cocktails
Prep time: 30 minutes
Infusion time: 60 minutes
Total time: 90 minutes
Yield: 1 quart
1 (750 ml) bottle dry red wine (or white)
1/2 cup brandy or vodka
Juice of one lemon or two limes
Pinch cayenne (optional)
2 tangerines, washed
3 oranges, preferably Valencia, washed
1 large grapefruit (pink or white), washed
2 Fuji apples, washed, peeled, cut into quarter-sized cubes
2 nectarines or peaches, washed, pitted, peeled, cut into quarter sized cubes
12 Bing cherries, washed, stems and pits removed, quartered
1/4 cup white granulated sugar (optional)
1. In a large pitcher, mix together the wine, brandy, lemon juice and cayenne (optional). Cover and refrigerate.
2. Using a sharp knife, peel the tangerines, oranges and grapefruit, removing and discarding the peel and rind. Cut the sections free from the membrane. Hold the peeled citrus over a bowl to catch the juice. When all the sections have been removed, squeeze the membrane to capture the last bit of juice. Discard the membrane.
3. An hour before serving, cut up and add the orange and grapefruit suprêmes, citrus juices, apples, nectarines and cherries to the wine and spirit mixture. Stir well.
4. Taste and add sugar (optional) if needed. If sugar is added, stir well to dissolve.
5. Refrigerate and serve ice cold.
6. Use a ladle to fill glasses with a good amount of the fruit. Top off with the wine and spirit mixture. Place an espresso or small spoon in each glass.
Main photo: Fruit Salad Cocktails with espresso spoons. Credit: Copyright 2015 David Latt