I am on a David Tanis kick. I loved his platter of figs, and the first cookbook I bought after our travels, is heart of the artichoke. I made two of Tanis' recipes already today and have the fixings for another for tonight's dinner. I so appreciate that many of the dishes are super simple and quick to toss together. Tanis is great company in the kitchen.Paul and I have been intrigued by the idea of making our own spirits, ciders, and beers. We have yet to take the plunge and brew our own, but I thought I'd get my toes wet by trying Tanis' Digestivo with Fresh Berries.
I think serving this berry digestif to dinner party guests would be a fun end to a meal. Or why not take a large jam jar full of the rosy concoction as a hostess gift, next time you are invited to eat at someone else's table.
INGREDIENTS from David Tanis' heart of the artichoke
(printable recipe)
- 1 cup fresh berries (Tanis suggests a mix of raspberries and blackberries)
- 2 tablespoons sugar
- 2 cups of vodka or grappa
Place washed berries in a bowl with 2 tablespoons of sugar. Crush the berries and sugar between your fingers to combine. Pour vodka (or grappa) over the sugar/berry mixture. Stir. Cover and refrigerate for at least a few hours before serving.
Serve the digestif in small glasses. Use a spoon or small ladle to scoop some of the crushed berries into each glass. I would serve the digestif with tiny spoons so that everyone can scoop up the boozy berries. Why waste such deliciousness?
By the way... we also mixed the berry vodka with a little tonic for a delightful cocktail. Yum!
