Eat, Play, Love
As August comes to a close, I am generally a bit downhearted about cooler temperatures, schedules, and sending my kids off to school a whole year older. The return of college football has usually lifted my spirits but in the last few years, I have also started looking forward to watching the US Open. Finally, a Grand Slam I can watch where I don’t have to wake up at 4am (not that I ever do that) or avoid my phone notifications, in fear of ruining the match I recorded the night before. This drink is the signature cocktail of the event, and is perfect on a warm September day.
Honey Deuce
The original recipe called for making an entire batch of fresh squeezed lemonade to use in the drink. After following the recipe exactly, I realized it was quite a lot of work for 3oz of lemonade. Store bought is of course always an option, but cocktails really are better with fresh squeezed juice, so I improvised. This recipe can also be made as a batch if you are planning on hosting a US Open party.
1.5 oz. Vodka (Grey Goose sponsors the drink)
1/2 oz Chambord (or another raspberry liquor)
1 oz fresh squeezed lemon juice
1/2 oz simple syrup (add more if needed, up to 1oz.)
1 oz water
Honeydew for garnish
Add all ingredients to a shaker. Use a melon baller to scoop the honeydew garnishes. Add ice to a lowball glass and serve. Makes one drink
Batch Recipe (serves 6)
The water ratio will be slightly different here to account for not having to shake the drink. Mix all ingredients together and chill until guests arrive. Serve over ice.
9 oz of vodka
3 oz raspberry liquor
6 oz. Lemon juice (about 3-5 lemons)
3-6 oz. Simple syrup
9 oz. Water
Heirloom Tomato, Burrata and Watermelon Salad
Courtesy of Chef Ed Brown from Aces Restaurant at the US Open
Serves 4
This salad comes together in a zip and pairs well with crab cakes, grilled fish or chicken
2 cups heirloom tomatoes, cut in wedges
8oz Burata (2x4oz)
1 tsp Maldon salt
1 cup yellow watermelon (I couldn’t find this so used all red)
1 cup red watermelon
3 TBSP extra virgin olive oil
2 TBSP good balsamic vinegar
Black pepper to taste
Basil or mint for garnish
- Cut your tomatoes in wedges, keeping the natural shape of the tomato. This can vary in number depending on the size of your tomato.
- Cut watermelon in one inch cubes.
- Toss watermelon and tomatoes carefully in sea salt, vinegar and olive oil.
- Divide carefully into 4 bowls
- Cut each burrata in half and lay on top of tomatoes so that the creamy inside is upright.
- Garnish with basil or mint