I think the best part about moving to the Midwest, and I’ve written about this before, is the ability to have a house with a outdoor space and a garden and a grill and a patio set and all of those adult things we never got to do/have while living in our city apartment. Last night we officially kicked-off our backyard barbecue season with some grilled veggie fajitas and some grilled garlic scapes and some great guacamole and beer and really, really good company.
And while though there are still some days where I feel totally displaced and lonely here in the Midwest – the connections and friendships we’ve made here in St. Louis in such a short time are real and meaningful and vital. There’s something about the genuinity of Midwestern people that I can get down with. So if you’re a STL local and you’ve reached out to say hello, thank you, I really mean it!
I’m in the mood this season to roll out a bunch of summer cocktails. Mostly ones infused with ingredients from my garden, starting with this Basil Infused Collins you guys! This collins cocktail is sponsored by the awesome folks over at Sonoma Syrups, and they were kind enough to send me a giant box of syrups to sample. Out of their massive syrup collection, I sampled the White Ginger, amazing in sparkling water! The Vanilla Bean, and it’s best in iced coffee! The Mint, put this in your lemonade, obviously. The Pomegranate, mix this into a balsamic reduction and drizzle over berries. And a splash of the Lavender makes a mellow summer sangria. But for this recipe I ended up going with the Classic simple syrup because it’s so versatile.