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Published on 10/10/08
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STRAWBERRY FIELDS FOREVER All that patience has paid off—they’re weeks later than usual, but strawberries are finally here. Mick Klug Farms of St. Joseph, Michigan, has plenty of the delinquent strawberries, which are so delicious you should buy an extra pint to eat on the way home from the farmers’ market. Use what you do make it home with to modify the classic pisco sour, but be prepared to wait just a bit more before you can enjoy it. In a glass container, add one pint of cleaned strawberries to one liter of pisco (a South American brandy, and price does reflect quality). Refrigerate for three days, remove strawberries and rebottle the pisco. In a cocktail shaker, add 2.5oz of the strawberry-infused pisco, 1oz of lemon or lime juice, 1oz simple syrup and one egg white. Shake very hard with ice for 20 seconds to emulsify egg and ensure a great texture, then strain into a cocktail glass. Top with a drizzle of bitters; Angostura are classic but orange bitters add a nice touch. Mick Klug Farms’ strawberries are $3 a pint at Green City Market (1750 N Clark St; Wed, Sat 7am–1:30pm).
Each week Peter Vestinos, head mixologist at Sepia, hits a different farmers’ market for inspiration to concoct summer libations. For a downloadable PDF of our farmers’ market planner click here.
