September sneaks up so quickly, doesn’t it? And this summer
was such a gyp, with the rain and the schizophrenic temperatures — the warm
weather just scuttled on by, like a sneaky little bug. If you, like the
STUFF
staff, are desperate to cram in one last taste of summer before the
frost kills your plants (and your spirit), allow us to suggest cocktails
inspired by what may be the truest taste of summer: gazpacho.
“But … but … gazpacho
is a food!”
you may be sputtering to yourself. “It’s chunky! It’s made of
vegetables! How can it be a cocktail?”
A little trust, please. We wouldn’t dream of playing some sort of
sadistic practical joke on your taste buds, especially where booze is
concerned. We take our drinking very seriously.
Gazpacho, a chilled Spanish vegetable soup, is actually the
perfect base for light spirits. Traditionally made from raw tomatoes, onions,
herbs, and sometimes cucumber, the soup is similar to the base for a Bloody
Mary, and it goes terrifically with herbed vodkas. Cocktails incorporating
vegetables and herbs have become increasingly popular over the last few years,
so why not use gazpacho as a conduit for spirits? A delicious
conduit for spirits.
Case in point: the organic gazpacho martini ($12.50) at Prezza
(24 Fleet Street, Boston, 617.227.1577). This cool and refreshing
drink is an homage to the backyard garden party — Crop Organic Tomato and
Cucumber Vodkas are garnished with skewered tomato, cucumber, and pickled
onion. Crop spirits are artisanal and eco-conscious,
combining smooth flavor with that salt-of-the-earth sensibility best cultivated
by earthy-crunchy organic farmers. Crop knows their spirits and their
vegetables, which is why these vodkas make such a killer tip-of-the-hat to raw
summer soups.
The infusion wizards at Gargoyles on the Square (219
Elm Street, Somerville, 617.776.5300) are all about steeping their own fresh
flavors into premium spirits, creating the ultimate in customized boozing.
Their gazpacho martini ($9 for a six-ounce serving or $11.25 for a 10-ouncer)
is a customer favorite; it has made an encore appearance on the seasonal
cocktail menu after blowing the minds — and palates — of Davis Square diners
last year. Here, vodka is house-infused with poblano and bell peppers, tomato,
bay leaf, and onion and served straight up with a celery salt and Tabasco
garnish. A little kick, a little spice, and a whole lot of fresh vegetables,
just the way gazpacho should taste. On its own or paired with bar nibbles, this
drink is exactly what you need to take the edge off after a long day in a
stuffy cubicle.
The Bloody Martini ($13.50) at Meritage (70 Rowes Wharf,
Boston, 617.439.3995) is like the gorgeous bastard lovechild produced by a
drunken three-way between a Bloody Mary, a gazpacho martini, and a margarita —
a blend of house-made yellow-tomato water with Corzo tequila, fresh lemon, and
a squirt of sriracha hot sauce for kick. The spice, citrus, and mellow acidity
of the tomato marry perfectly with tequila, and if there’s one thing we love
when we’re getting sauced, it’s hot sauce.
Making gazpacho cocktails at home couldn’t be easier — if you’ve
got a blender, a shot glass, and a craving for veggies, you’ve got a
hand-crafted gazpacho cocktail. There’s an endless variety of flavored vodkas
out there, great for spiking some homemade vegetable juices and waters. One of
our favorites is Herb’s Aromatic Dill Leaf Infused Vodka, which is a little
tricky to come by, but it can be ordered at Charles Street Liquors (143
Charles Street, Boston, 617.523.5051). Start by making cucumber-tomato water:
in a blender, puree four chopped tomatoes with two peeled and chopped cucumbers
and a few healthy pinches of salt, to taste. Line a colander with cheesecloth,
set it over a big pan, and pour your fresh tomato goop in to let it strain. Don’t
squeeze! Just let it sit, preferably overnight, in the fridge. Voila —
cucumber-tomato water. Shake it with a shot of vodka and a ton of ice, pour,
and garnish with a few grape tomatoes.
If you’re not that crafty, foodie, or patient, and you just want
a quick gazpacho fix, try shaking tomato juice with Square One Cucumber vodka,
available at Brix Wine Shop (1284 Washington Street, Boston,
617.542.2749). Either way, you’ll be rewarded with a refreshing summery sip,
one last adieu to sunshine flavors before you have to switch to winter warmers.
