But before we get to the recipes, I just want to say a massive thank you to everyone who raced to their buzzers last time and booked in for Cocktail Hour with Hanna & Adeena. We sold out to subscribers in under 4 hours – a record! We are so grateful for your support and so excited about welcoming you to a fun filled evening together.
Tarragon Vinaigrette & A Grilled Asparagus Side of Dreams
Say hello to your dressing of the Summer. Simple, bright in both colour and flavour and silky smooth. Do not reserve this tarragon vinaigrette only for salads, it’s a fantastic dressing for roasted veg, a leftover chicken salad or on grilled fish.
I ate a towering kohlrabi salad smothered in this rich tarragon deliciousness at Barbur in Tel Aviv a few months ago and brazenly asked the chefs how they made the dressing. They generously shared that they added blanched and blitzed herbs to their vinaigrette and then sieved everything before blitzing again to achieve the pure green colour and texture.
I came home and immediately got to work on the no blanch, no sieve, domestic kitchen version. And here we have it. A blender is necessary here to achieve the perfect Kermit hue. It’s worth the extra piece of washing up.
Since returning, I’ve shamelessly poured this dressing on literally every dish. I’m seeing out the asparagus season like this, with grilled spears swimming in tarragon vinaigrette and topped off with a swipe of lemon zest and a forkful or two of pickled onions. I hope you do too.
Summer Water
It’s been a second since I shared a cocktail recipe and here’s the ultimate Summer Sundowner, AKA Summer Water.
Just close your eyes for a minute and imagine sitting on a deck, sounds of the ocean waves crashing on the sand, the sun warming your bones, music gently playing in the background, a drink in hand. The first sip of this Summer Water will instantly transport you right to that place. A refreshing, delicately elegant spritz with a dangerously drinkable quality, this is your perfect sundowner for longer days, wherever you are (beach views not necessary).
I spent many hours on the roof deck of the Surfrider in the first years after they opened. A space created by the genius of Emma and Matt Goodwin, where every detail of the experience, even before you walked through the door, was considered and executed with such understated chic excellence. The roof of the Surfrider in many ways informed how I live this chapter of my life – the people, the design, the pace, the details and of course how to welcome people into a space.
Like everything that this dream team created and curated, the cocktails on the roof deck were sublime. Summer Water was one of my favourites, the perfect refreshing cooler after a surf or long walk on the beach and an ideal companion as the sun slowly set. Emma kindly shared the recipe with me so that you and I can pretend we are overlooking the Malibu Pier. Although I must say, this cocktail, in all it’s pink, fruit adorned glory, really does translate to anywhere with it’s slightly floral and gentle hit of citrus sparkle.
Brined Roasted Almonds
Every cocktail needs a companion nibble. And these are the best nuts you have ever had. Ever. A strong statement I know, but I stand by it with confidence. Brined, so the salt is in the almonds and not on your fingers, roasted until golden and crispy, and completely and utterly more-ish. Honestly, these super special easy to make almonds blow all the others out of the water.
More than just a cocktail sidekick, these are a pantry staple, welcome snack and a perfect hit of salad, gremolata or pesto crunch.
This literally life changing recipe is originally from Six Seasons by Josh Mcfadden, one of my all time favourites in the cookbook collection. I am excited for these to hit your ovens.
Before I Go…..
Thank you as always for being here and cooking along with me. This community makes my heart sing. Have a wonderful weekend and enjoy the sunshine and Summer Water.
xxx