The Redding Land Trust’s upcoming Wine Talk | Meadow Walk at beautiful Jones Meadow celebrates the preservation of an unspoiled Redding landscape over the past fifty years. Old friends and new will enjoy passed hors d’oeuvres by Collyer Catering, specially chosen wine by Ancona’s, and the evening’s signature cocktail tasting -- a Meadow Mocktail -- with a late-summer sunset on the valley’s hilltop.
The open space party is set for this Saturday, August 27th from 4pm to sunset, or 7:30pm. Event sign-up is at www.reddingctlandtrust.org or through Eventbrite.com. The cost is only $90, half of which is tax deductible, and parking directions and other information are provided following registration.
Interested in the recipe for the signature drink? We can’t wait to share it with you before Saturday. The refreshing lavender-and-grapefruit spritzer is being offered as a cocktail as well. Enjoy!
The Meadow Mocktail
INGREDIENTS
LAVENDER SYRUP
1 cup sugar
1 cup water
1/4 cup dried lavender flowers
(we made our own, and also tried one from an organic lavender farm)
MOCKTAILS
1/2 cup basil leaves
2 tablespoons fresh lemon juice
11 ounces chilled fresh grapefruit juice
1/4 ounces bitters (we used homemade, but Angostura are good, too)
40 ounces chilled sparkling water
Ice
Basil leaves, grapefruit slices and/or lavender flowers, for garnish
HOW TO MAKE THIS RECIPE
MAKE THE LAVENDER SYRUP
Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat, cover and let steep for 2 hours. Strain the syrup through a fine sieve.
MAKE THE MOCKTAILS
In a mini food processor, pulse the basil with the lemon juice until minced. Scrape into a large pitcher. Stir in 11 ounces of the lavender syrup (any remaining syrup can be refrigerated for 2 weeks) and the grapefruit juice, the bitters and sparkling water. Strain into ice-filled glasses and garnish with basil.
NOTES
For a cocktail version, use wine, or 24 ounces sparkling water plus 16 ounces gin or vodka. Take 20 minutes to make, plus 2 hours for cooling. Serves 8.
(Recipe inspiration from Johanna Corman in Food & Wine, photo Con Poulus)