ROUSES_Summer2023_Magazine Pages-Web

BEE’S KNEES Makes 1 cocktail The classic cocktail is made with a dry gin like Beefeater, Tanqueray or Bombay Sapphire, but for a less juniper-y drink, try Hendrick’s, which is made with juniper (all gins contain juniper) but also has infusions of cucumber and rose along with 11 other botanicals. WHAT YOU WILL NEED: 2 ounces gin ¾ ounce fresh lemon juice ¾ ounce Honey Syrup (recipe follows) Peel from 1 lemon, for serving HOW TO PREP: Combine all ingredients in a cocktail shaker half-filled with ice. Shake until chilled, about 10 to 15 seconds. Strain into a chilled cocktail glass. Express the oils of a lemon peel over the drink and drop into glass. HONEY SYRUP Makes enough for 4 drinks Great for lemonade and sweet tea, and to use in place of simple syrup in cocktails. HOW TO PREP: Combine the honey and hot water in a sealed container. Shake until completely integrated. Let cool before using in beverages and recipes. HONEY STRAWBERRY TEA COOLER Makes 4 servings Recipe courtesy of the National Honey Board WHAT YOU WILL NEED: 1 pint fresh strawberries, stemmed and cleaned WHAT YOU WILL NEED: 2 ounces honey 2 ounces hot water

½ cup apple cider vinegar ½ cup ice water

1 6-ounce can frozen orange juice concentrate 2 cups brewed green tea, cooled

HOW TO PREP: Spread half the chopped onion over the bottom of a large bowl. Cover with separated lumps of crab claw meat

HOW TO PREP: In a blender or food processor, combine strawberries, water and honey; process until smooth. Add orange juice concen trate, and process until well blended. Stir into cooled tea over ice.

and then the remaining onion. Season with salt and pepper. Add the oil and vinegar.

Strain the ice through a sieve to remove the ice cubes, then add the well-chilled water to the salad. Cover and refrigerate for at least 2 hours and up to 12 hours. Toss lightly, then taste and adjust for additional seasoning with salt and pepper, if needed, before serving.

WEST INDIES SALAD Makes 4-6 servings

Alabama restaurateur William “Bill” Bayley created the exotic-sounding West Indies salad — layers of onions and crabmeat soaked in oil and vinegar — in 1947. You can order versions of this delicious salad today at restaurants throughout Lower Alabama. WHAT YOU WILL NEED: 1 medium onion, finely chopped 1 pound fresh crab claw meat, picked through for shells and cartilage Salt and freshly ground pepper, to taste ½ cup vegetable oil

FRIED EGGPLANT STICKS Makes 4 servings

WHAT YOU WILL NEED: 2 medium eggplants

½ cup water ¼ cup honey

52 ROUSES SUMMER 2023