Lekker: Maple Bourbon Pumpkin Cake

My last blog post was about the amazingly simple Salted Butter Apple Galette, which I love as an alternative to pie because I hate pie. SUE ME. In that pies are traditional for Thanksgiving dessert and my hatred of them does not take holidays, I opted to make this Maple Bourbon Pumpkin Cake.

I chose this because

1. bourbon and
2. because I didn't want a painfully sweet saccharine dessert.

This cake strikes the perfect balance between sweet (the glaze and the maple candied pecans) and boozy-spiced-fall-ness, and was a hit at my table. Try with vanilla ice cream.

I like to envision this method of decorating as all the pecans coming to worship at the pecan Altar of Candied Wonder in the middle.

It doesn't really matter which bourbon you decide to use. Maker's Mark is my do-or-die favourite, but I am poor now and cannot afford that so I was good ol' Jack for me. Most of it bakes off though, so honestly it doesn't make any difference.

So, let's get baking!

MAPLE BOURBON PUMPKIN CAKE
serves 8

WHAT YOU NEED

For the cake:

• 2 3/4 cups all purpose flour
• 1 T baking powder
• 1 t pumpkin pie spice
• 3/4 t salt
• 1 1/2 cups firmly packed dark brown sugar
• 1/3 cup unsalted butter, room temperature
• 2 eggs
• 1 t vanilla extract
• 1 cup cooked pumpkin (Use the tinned stuff like I did, since I had leftovers from making one of my all-time favourites: Pumpkin Soup.)
• 3/4 cup whole milk
• 1/3 cup bourbon of your choice

For the glaze:

• 2 cups confectioner's sugar, sifted after measuring
• 2 T half-and-half
• 1 T melted unsalted butter
• 1 1/2 T bourbon
• 1 t vanilla extract

For the maple glazed pecans:
Shocking that you would need pecans and maple syrup, right?

• 1/2 cup pecan halves
• 2 T pure maple syrup
• 1/2 t cinnamon

WHAT YOU DO

1.  First things first, in a small bowl mix together the pecans, maple syrup, and cinnamon really well. These babies are gonna soak in that goodness while you're mixing up the cake. Give it a stir every once in awhile to make sure the syrup gets into allllll the nooks & crannies.

2. Preheat your oven to 350 degrees F and grease two 8-inch round cake pans. (I suppose this cake could also be done in a Bundt pan or some other loaf pan, or as cupcakes, but I don't know the cooking times and what have you for that.)

In a medium sized mixing bowl whisk together the flour, baking powder, pumpkin pie spice, and salt. Whisk it well, since I'm saving you the hassle of actually sifting that flour separately to aerate it!

3. In another larger mixing bowl, beat the butter with an electric mixer until light yellow and fluffy. Add the brown sugar, and beat again until light and fluffy. Add the eggs and mix well. See: light and fluffy. (Get the picture?) Then add your pumpkin and vanilla. It might look a little grainy and weird after you add the pumpkin, but don't try to overbeat it just to get rid of that. It's fine.

4. With your mixer on low, add half the flour mixture to the wet batter. Mix well. Add the milk, and mix well. Add the other half of the flour, and ___ ____. Finally, dump in the bourbon and mix well-ish.

5. Pour the batter evenly into your pans, and bake at 350 for about 20-ish minutes or until a toothpick inserted in the center comes out clean. Remove the pans and set on top of wire cooling racks for about 10 minutes (this gives the cake time to contract from the sides of the pan) and then flip out onto the racks to finish cooling.

6. *While* those babies are cooling, and your oven is still at 350, it's time to do the pecans! Line a baking sheet with parchment paper, and dump your maple coated pecans on there. Bake for 5 minutes, then remove and toss, and bake for 5 minutes more. That's all it should take for them to go all nicely dark brown and smell amazing. Feel free to taste test one.

7. Since that only took 10 minutes and your cakes are probably still cooling, you can mix up your glaze now and give it time to set up.

Tangent: I have a love-hate relationship with glazes. They are easy because they literally involve just dumping everything together and stirring until smooth (so...do that), BUT. Since glazes have a more liquid consistency than frosting, you kind of just dribble it down over the top of the cake and hope that it will come dripping down the sides attractively. But if you want those attractive little drips, then you can't pour too much glaze on...WHICH MEANS THERE ISN'T ENOUGH GLAZEY GOODNESS ON THE DAMN CAKE! And I won't stand for that.

So what you should do is schmear a decent amount on the inside of your two 8-inch layers as a filling, and *then* content yourself with dribbling the glaze over the top. If you want to put something else or nothing at all in the middle, then here's what I suggest: do one layer of slow glaze dribbling. Stop. Leave it alone for about 15 minutes, giving it time to set up. Then come back and do a second layer. It still won't give you a ton of glaze on the sides, but there's more on the top and whatever, I suppose that works.

8. I honestly don't even remember where we were now. Oh right, okay so you made the glaze. Once the cakes are cool, stack them on a cake plate and glaze accordingly as discussed/ranted about above. Decorate with the pecans as you wish. Done!

It would have been nice if I had remembered to take a photo of the *inside* once we had cut a slice, but no. Of course not. FOR THE RECORD, though, it's a lovely dusty dark orange.

Recipe originally inspired by this one by Bakerella.

Liquor: The Classic Gin Martini

My tastes tend to skew towards savory rather than sweet (how many dessert recipes have you seen here?) but lately that's been refined very specifically to acidic tastes: pickles, mustard, vinegars, and olives. Olives, olives, OLIVES!

Right now I think I have about six different jars sitting in my fridge because I'm obsessed with trying everything new and delicious and wonderful that I can get my hands on. The only ones I haven't liked so far are the bleu cheese stuffed ones, which was a terrible disappointment to my cheese loving soul. However, those ones sit in a juice that is thick and syrupy, almost slimy, and I don't know if it's because of the cheese or what, but it's gross, and you should keep it the hell away from me and my martini.

Martini! Yes, truly my FAVOURITE way to enjoy some olives. What's that? You already know how to make a classic martini? 

 Yes, I did just make that specifically for this purpose. I am Batman.

Usually you know I let you guys do whateverthehell you want, but on this I say no. Vodka martinis are great, and popular, and this and that and the other thing, but a traditional martini is made with gin and I will not hear another damn thing about it.

NOW, there is considerable debate as to whether a martini should be shaken or stirred. A traditional gin martini should be stirred, not shaken, as according to my research shaking can "bruise the gin".

I don't know about this. My gin has never complained.  But after all my caterwauling about traditional and "classic" this and that, I have to say I like my martinis absolutely ice cold and that just can't be accomplished by stirring.

ALSO it's how James Bond orders his martinis and if you can't take advice from James Bond then I guess we're all screwed. I read somewhere once a theory that James Bond was so sophisticated that he would have known that stirring is the more common way to serve a gin martini, but that in his wisdom of being a spy and in charge of poisons/guns/motor vehicles, he always limited himself to one martini, and had it shaken so that more of the ice would melt, thus diluting the drink a bit more. This logic makes complete sense to me and lines up pretty well with what we see in the movies. He also drank vodka martinis, which are ALWAYS served shaken, not stirred, so maybe the dude just got confused. Whatever.

Besides, how else do you expect him to close the deal with [insert Bond girl here] if he has more than one drink? 

It's unfortunate that I don't own proper martini glasses, as the stem is necessary to keep the drink cold as we discussed in Boozing on a Budget. It's also regrettable that I wound up with small ice slivers in this martini. What can I say, my strainer was in the dishwasher!

CLASSIC GIN MARTINI
makes 1, preferably for James Bond

WHAT YOU NEED

• 2.5 ounces gin (We are led to believe in 1953s Casino Royale that Bond drinks Gordon's gin. I used my current experimental favourite, Plymouth, because I am not fancy enough to have two bottles of gin in my house at once.)
• 0.5 ounces dry white vermouth (Martini & Rossi is the most common brand)
• 1 or 3 olives, to garnish

The olives are obviously what started this whole post, but a classic martini can also be served with a twist of lemon peel instead. Why either one or three? Because two looks just weirdly symmetrical, and an even number of olives is supposed to be bad luck.

WHAT YOU DO

1. Combine the gin and vermouth in a cocktail shaker over lots of ice and shake for 30 seconds.

2. Strain (double strain with a second finer strainer to catch any ice shards that might be left) into a martini glass and serve with three olives.

If you want to try your hand at making a a proper classic gin martini, instead of shaking in the shaker simply stir gently until combined and proceed to step 2. By all means have at it, but if James Bond can break tradition and enjoy an ice cold martini then so can I.

If I am feeling extra debaucherous (possibly not a word) I like to make it a dirty martini by adding half an ounce of olive juice, right from the jar to the gin and vermouth before you shake. Enjoy, you dirty little birds!

Liquor: Grapefruit Rosemary Diamond Fizz

IIIIIIIIII have just discovered my new favourite morning drink! This is the MOST fun, because I think mimosas and Bloody Marys, while awesome, are totally played out. I get bored easily. When you're hosting a nice fancy brunch, you want to be able to offer something unique!

Alternatively this drink is classy and snazzy enough for an elegant evening dinner, perhaps with fish or a salad since it involves a light, dry prosecco. That's why it's called a diamond fizz instead of a regular gin fizz--prosecco/champagne trumps regular club soda or tonic water here. Cuz we fancy. Fancy doesn't have to cost an arm and a leg, though--I picked up a bottle of Penny Stamp Prosecco at my local World Market for $7. When it costs less than a bottle of wine, you don't have to wait for a special occasion to break out the bubbles. A Thursday will do. Thursdays are great. Thursdays are Friday Eve, the pre-weekend. DO IT!

Oh! And I have to share this COOLEST OF COOL gadget I also found at World Market, the Rabbit Champagne Sealer. This little doo-dad expands to fit champagne and wine bottles of pretty much any size so that it doesn't go flat in the fridge until your next opportunity to drink. And it really works! How cool is that!

I am such a simple child.

I've gotten so used to using garnishes on drinks as an accompaniment, but champagne based drinks really don't require it and the shape of the glass doesn't reeeeeally lend itself to such. So it doesn't LOOK terribly fancy, and my photography sucks, but trust me--it's light, bubbly, delicious, and not too sweet.

What You Need
makes 1 bubbly cocktail

1 tablespoon of our previously made rosemary simple syrup
2 ounces fresh squeezed grapefruit juice (I had some tucked away from my most recent batch of Grapefruit Crushes)
1 ounce gin
Champagne or Prosecco, to top off

What You Do
1. In a cocktail shaker filled with ice, shake the rosemary simple syrup, grapefruit juice, and gin together for 30 seconds until the mixer is frosty. Pour into a champagne flute and top off with prosecco or champagne.

Liquor: Cucumber Mint Gin

Back again with the booze! Yeeeaaahhhhh....I've been drinking my dinner most nights this week but also, ALSO! I'm moving back to Florida in three weeks and I need to eat my way out of the leftovers in the freezer, because evidently there is always some part of my mind that assumes that the zombie apocalypse is right around the corner, and god forbid I don't have enough gumbo and Italian Lemon Chicken and Orzo Soup on hand to get through it all.

In the meantime, I'm using GIN to get through all of THIS!

This past week my dearest Lilypad regaled me with a description of a drink she enjoyed in DC, something with cucumber and mint and gin. Since I have recently reignited my love affair with gin, I couldn't wait to reproduce it. I suppose this would be more apropos for all my Florida friends who are basking in the warmth of the sun and sand (SOON! Soon I will be with you, my people!) because it's light and utterly refreshing and delicious. Here, here it's just snow. Snow, snow, snow, and more forking snow, endless white bullshit. I'm back to being angry about winter.

In the meantime, mix this up and pretend you're relaxing on a warm porch swing somewhere in the South. That's what I'm doing. Cheers!

In correlation with yesterday's highly educational blog post on how to mix drinks when you are broke, this is a drink served without ice, and therefore SHOULD be in a stemmed glass. But, you can totally serve this with ice, if you want to. If it's actually warm enough to warrant a need for ice, where you are. (PS, GFY.)

Cucumber Mint Martini
serves 1

 What You Need
~3 inches cucumber, peeled and diced
2 fresh mint leaves
1/4 of a lime
2 ounces gin (I'm currently experimenting with Plymouth)
1 dash bitters (optional)
tonic water, to top off

What You Do
1. Throw your diced cucumber in the bottom of a cocktail shaker. Put the mint leaves in your hand, and clap. (This releases some of the fragrance and essential oils and also makes you look cool.) Add them to the shaker along with the juice of 1/4 of a lime, and the bitters. Muddle really really really well with a muddler or a wooden spoon. Add the gin and tons of ice and shake hard for 30 seconds. Strain into a cocktail glass and top off with tonic water (you'll want a bit of that sweetness to round it out.) Serve with a fresh cucumber garnish.

Lagniappe: Boozing On A Budget, Part 1

The actual FULL title of today's post is "Boozing on a Budget: Everything You Need to Have a Perfectly Well-Stocked Cocktail Bar to Get You Through The Week and Life in General" but that seemed a bit excessive.

Let's talk about cocktails! We talk about them all the time here, don't we? I like to drink. I come from a family of Europeans raised in Latin America, and we have a GRAND old time with a great whiskey or aged rum. It's in my blood. No seriously, I'm pretty sure that at any given time there is a measurable amount of alcohol in my blood somehow, someway.

To my future employers: HAHAHA! I was just kidding about that last line, of course. Move along.

Now I do love a great wine, with my personal favourites being Pinot Noir and Sauvignon Blanc. Wine is my go-to when I am legitimately stressed out and just want to unwind after a long day.

But cocktails, with endless varieties of liquor and their myriad of accompanying bitters, mixers, garnishes, and infusions are an absolute PLAYGROUND for me. In fact, I've got some blackberry vodka infusing on my countertop as we speak that I hope to work into a tangerine spritzer cocktail.

The tragic problem with all of this is I have no money. Boo, hiss! LIQUOR COMPANIES, PLEASE SEND ME FREE ALCOHOL! I will selflessly undergo the arduous task of dreaming up a delicious cocktail and then write about it in this most winning fashion. #contentisking

Until that happens (or I marry for money, whichever comes first) here's how I manage to mix things up on a budget:

ESSENTIAL COCKTAILING EQUIPMENT

COCKTAIL SHAKER:
Whelp, I guess I fail at my own list because I don't even really have one of these. My roommate has a cheap stainless steel one that I suspect is some sort of "drinking governor" type device, because it will only let me make one drink before the metal contracts so much I can't pry the lid off to make a second one. I DO NOT APPRECIATE BEING JUDGED ON MY DRINKING HABITS BY AN INANIMATE OBJECT.

So I just use one of these water bottles! It's metal and it has a small opening that makes straining a breeze. Make do, bitches.

 I should probably try to upgrade soon...THIS ISN'T EVEN MINE. Why haven't my roommates kicked me out yet?

JIGGER:
A jigger is a metal double-ended shot glass that looks a bit like a wonky hourglass. It usually measures 2 ounces on one end and 1 ounce on the other. You can just use a regular shot glass, of course, but make sure you know exactly how much it measures. There's no real standard, so you could be pouring anywhere from 0.75 ounce to 2 ounces without realising it. For years I wondered why all my friends complained that my drinks were too strong--as it turns out, before I got a jigger I was using a Marine Corps stamped shot glass that was a deceptive 2 ounces instead of 1. Whoops.

(Marine Corps...should've known.) 

MUDDLER:
A muddler is a stainless steel or wooden rod with a textured plastic end used to mash/crush ingredients at the bottom of a glass to release oils, juices, and aromas. You might do this in an Old Fashioned. I don't have a muddler. I use a wooden spoon. *shrug*
 

Y-PEELER:
Basically a regular vegetable peeler, but with a handle shaped like a Y. This is used to take peels of citrus fruit, usually orange or lemon, as a garnish. You can use a paring knife instead, but I find a y-peeler to be much more controlled and precise (not to mention safer).

GLASSWARE:
This is an obvious one, but if you're really on a budget you probably only have two basic types of glasses: drinking glasses and wine glasses. If you're trendy, possibly Mason jars as well. I'm lucky to live with someone who owns a set of rocks glasses for my whiskey on the rocks, Old Fashioneds, and most of the cocktails you see on this blog. We recently acquired some stemless wine glasses that I've been using as a slightly more elegant option but I'm leaving both behind when I move next month.

It actually PAINS me a great deal that I don't have the correct set of glasses for all the drinks I want to make, because a truly classy, well-stocked cocktail bar would have the following:

• Champagne flutes: for any cocktail that involves champagne or prosecco. The tall, slim shape allows the bubbles to flow in long thin streams and keeps them concentrated for longer, avoiding disappointingly flat drinks. 
   
• Coupes: This is probably what you envision when you think of Gatsby! Coupes are said to be modeled on the shape of Marie Antoinette's breasts and are used to make a champagne tower at wedding receptions. (Has anyone ACTUALLY ever seen that though?) Coupes fell out of favour fairly quickly because the wide surface area makes the champers lose its carbonation more quickly.
   
• Martini glasses: Technically these are called "cocktail glasses" but have become known as martini glasses because of their most popular usage. These glasses are used to serve any cocktail that is meant to be enjoyed cold but not actually over ice, as the long stem keeps the heat of your hand away from the drink. I always feel just a little bit finicky when I drink that way (not to mention it's a test of grip strength and balance) but hell, it's better than a warm martini. Gross.
   
• Rocks glasses: I call them "rocks glasses" because that's what I grew up hearing, but they're also called lowballs or Old Fashioned glasses after their most famous (and delicious!) contents. It's a short tumbler with a thick base often used to serve drinks "on the rocks" or any that involve muddling. A solid, crystal clear rocks glass cradling an ice sphere with a bit of Maker's Mark floating around it is a damn beautiful sight!
   
• Collins glass: A tall slim glass, the Collins glass is used for "sipping" drinks that are served with ice, like Long Island Iced Teas or anything else you'd imagine someone in the South drinking on the porch on a balmy summer evening.

There are also several other odds and ends for a nicely stocked bar like a strainer, a citrus squeezer, matches or a lighter to ignite citrus peels and their essential oils, a set of tongs to match an ice bucket, etc.  Ain't nobody got time (or space) for that, though.

In the absence of a rich Saudi husband, I plan to hit up some thrift stores (or my father's house--heads up Dad!) to find unique "solos" of all of those to build up my hodge-podge collection, but lemme tell you--a Carlos O'Brien tastes just as delicious in a rocks glass as it does out of a wine glass or a Mason jar or a coffee mug. I'm just saying. It's nice to be able to enjoy a cocktail in the most perfect, refined way possible, but don't let yourself get so hung up on the details that you no longer enjoy it. :)

Liquor: Rosemary Gin Rickey

Two cocktails in a row, woot woot! Yeeeaaaaaah buddy, I've been breaking out of my wine-only rut and am back to experimenting with the cocktail shaker. I think I got stuck in between ginger flavours and tequila for awhile, so I'm excited to have something new to present to you: a Rosemary Gin Rickey, from photographer Elizabeth Morrow. You can find the original recipe here.

Rosemary is a tricky ingredient, for me. It can be overwhelming at times, a strange combination of woody and floral fragrance and taste. I was intrigued to give this a try, and let me tell you, I am a full-on fan. The rosemary simple syrup is just subtle enough to that you only get a TASTE of rosemary, and the garnish of fresh rosemary provides the perfect whiff as you sip. As I noted before with the Pimm's Cup, in many cases, a cocktail garnish is NOT optional!!! A garnish serves the very important purpose of stimulating your sense of smell, which is of course closely tied to your sense of taste and part of the whole experience of a cocktail. A garnish is a complement to the drink. USE IT. 

Serve like so for effect, but of course, drop that baby tree into your drink before taking your first sip. I can't believe I actually have to tell people that, but there you go.

First, you must make the Rosemary Simple Syrup.

What You Need

makes 1 cup of simple syrup; scale as necessary

1 cup white granulated sugar

1 cup filtered water

4 sprigs fresh rosemary

What You Do

1. Making any simple syrup has the same (simple, hah) process: combine 1 part filtered water to 1 part sugar (usually white granulated) plus your flavouirng agent. You may recall we've used one before with before with the smashing Lemon Ginger Martini, with the original recipe being explained in the Carlos O'Brien. So all you do here is combine the ingredients in a small pot and bring to a boil over medium heat, stirring often to make sure the sugar doesn't burn or stick to the bottom of the pan. Let it boil for 1 minute such that the sugar is completely dissolved, then cover and remove from the heat. Let steep for 30 minutes, drain out the rosemary sprigs, and store in the fridge in an airtight container.

I absolutely adored the light, baby-spring-green colour the simple syrup wound up having (not evident in the photo above, unfortunately). You also eat with your eyes, after all! Onwards we go.

Rosemary Gin Rickey
makes 1 drink

What You Need
1 ounce rosemary simple syrup
1 ounce freshly squeezed lime juice
1.5 ounces gin
club soda (I always prefer tonic water) to top off
spring of rosemary + white granulated sugar for garnish

What You Do
1. In a cocktail shaker over lots of ice, combine the first three ingredients. Shake for 30 seconds until the shaker is frosty. Pour into a highball glass over ice and top off with bubbles to your desired strength. Moisten a sprig of rosemary with water and roll around in some white sugar to give it that pretty, frosted look.

Oh, and hint hint--this would be a fantastically complementary pre-dinner cocktail for that Short Rib Ragu.

Liquor: The Dirty Drunk Girl Scout

I'm not exactly sure what to call this drink. Most of you will recognise it as the Dirty Girl Scout, but that involves Creme de Menthe and Bailey's Irish Cream, neither of which I happened to have on Sunday. What's a girl to do when she's determined to drink her dessert? Improvise! (Drunkenness is the mother of invention, right? That's how the saying goes?) That's why THIS little recipe calls for similar but different ingredients and I get to switch up the title. Figures that it becomes even more inappropriate that way, but whatever.

Beware: this drink is SWEET, much sweeter than I will ever be. These days I just want my Maker's Mark on the rocks, but when you're craving dessert and are fresh out of Thin Mints or anything else that's minty and chocolately and indulgent and delicious...well, this kind of thing happens. Join me, ladies. Your PMS will thank me later.

It's almost like a grown up milkshake? That's awesome. If you want to be fancy you can garnish with a sprig of mint, which I also, sadly, did not have on hand. Foodie problems yo.

What You Need
makes 1 cocktail

2 ounces vodka
1.5 ounces white chocolate liqueur  (I used Godiva)
1 ounce peppermint schnapps (I used what I had leftover from Christmas, but I was told by my buddy Monkey Boy to definitely try it with Rumple Minze next time for an extra kick. Meow.)
1 ounce Kahlua

What You Do

1. Easy, peasy, pudding & pie. Shake all in a cocktail shaker over ice for 30 seconds and serve, again over ice. Garnish with fresh mint if you wish, or a cookie on the side if you are REALLY suffering.


You may notice that's not your average ice cube floating there. In fact, a few weeks ago the folks over at Arctic Chill asked me if they could send me some free stuff to test , and of course the only sane answer to that question is "HELL YES!" They sent me a four-pack of these badass Ice Ball Makers and I've been messing around with them ever since. They're round, BPA-free (or so they say; I couldn't find mention of this anywhere on the box...something to think about, Arctic Chill!) silicon moulds that look like this:

 

All you do is connect the two pieces together and fill with water. Water expands as it freezes, of course, so the two pieces separate a bit but nothing crazy, and out easily pops an ice ball like this:

They melt so much slower than regular ice cubes, making them perfect for drinks on the rocks (my roommate Bear raves over these for his whiskey on the rocks) or drinks you want to keep cold without diluting terribly, just like the Dirty Girl Scout. No one likes watery cream drinks. At $20 for a 4-pack from Amazon I think they're definitely a worthy investment for your liquor cabinet. I'm going to be experimenting with them in the spring, filling them with water that's been boiled and cooled to yield a clear ice ball instead of a murky one, and possibly studding them with frozen fruit or edible flowers. You know, girly shit.

Cheers!

Liquor: Lemon Ginger Martini

So I have this really pathetic little game going on with myself right now, where I give myself a blue star (literally just a star scribbled in blue ink) on my wall calendar for every day I don't drink this month. There's no incentive for doing this; I've not promised myself anything, am not rewarding myself in any way, and have not been commanded to do so by any sort of rehabilitation programme. I have no idea why I play these games with myself.

Today is February 19, and I have 7 blue stars.

Don't you judge me. It's largely because of this drink! The Lemon Ginger Martini.

Easy-peasey lemon-squeezy.

This drink recipe comes entirely from my friend Lilypad, who is just so tres chic it's no surprise at all that she would come up with such a sophisticated drink. I love it because it's not too sweet, and so refreshing I know this is going to become my signature summer drink. With over a foot of snow piled up outside, clearly I am already pretending it is summer! I think it's about time I switch back to liquor from wine and beer, too, in trying to make smarter caloric decisions--so you can expect cocktail recipes to pop up more often, especially "skinny" ones. Cos summer IS coming. Thank god.

Lemon Ginger Martini
makes 1 martini

What You Need
2 ounces gin (BECAUSE YES, ACTUAL TRUE MARTINIS ARE MADE WITH GIN, NOT WITH VODKA) As you can see I used Tanqueray, but usually Bombay Sapphire is my go-to. Lilypad, because she maintains only the most exquisite taste, likes Junipero, which I must say I quite like.
1 ounce freshly squeezed and strained lemon juice (I forbid you to bastardise this simple deliciousness with the bottled stuff!)
0.5 ounce (or 1 ounce if you like things sweeter) ginger simple syrup, recipe here

What You Do
1. Did I or did I not say easy-peasey lemon-squeezy? Shake all over ice in a cocktail shaker for 30 seconds and strain into a martini glass. Garnish with a lemon slice.