Has there ever been a better time for drinking with chickens? With so many of us working at home, social distancing and worrying about the state of the world and our 401(k), now seems like the perfect time for a homemade craft cocktail.
And here to help is Los Angeles blogger Kate E. Richards, whose backyard chicken-tending and “free range” cocktail recipes are chronicled in her new book, “Drinking With Chickens.”
In the entertaining introduction to her book, Richards writes: “Really, I’m just a girl, standing in front of you, holding a cocktail while her ankles get pecked, asking you to ignore the fact that none of this makes a damned bit of sense.”
Read more about the author, her chickens and her cocktails online at DrinkingwithChickens.com.
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ORANGE BLOSSOM SLUSH
Have you ever stood beneath a blossoming citrus tree, breathed in that heady fragrance and wished you could bottle it up? We’re going to do that and mix it with some frozy (yes, I said frozy) white wine. Do you have to have actual orange blossoms to make this cocktail? Nope. Not in the slightest. Is it extra cool if you have them and use them to make a glorious simple syrup? Why, yes; yes, it is. But you will get by just fine without.
Makes 4 servings. Excerpted from “Drinking With Chickens: Free-Range Cocktails for the Happiest Hour” by Kate E. Richards. Available from Running Press, an imprint of Hachette Book Group Inc.
1 1/2 (750-ml) bottles dry white wine, such as sauvignon blanc, frozen in standard ice cube trays (fills about 3 trays)
1/2 (750-ml) bottle dry wine (the leftover from your 2 bottles), chilled
4 ounces Orange Blossom Syrup (recipe follows)
2 ounces elderflower liqueur, such as St-Germain
Garnish: organic citrus blossoms or other edible blooms
Freeze the wine into cubes ahead of time, allowing at least 4 hours to fully freeze.
Place wine ice cubes, chilled wine, Orange Blossom Syrup, and elderflower liqueur in a blender and blend until smooth.
Divvy up mixture among four chilled coupe glasses.
Garnish with orange blossoms or other edible blooms.
Orange Blossom Syrup
Makes 3/4 cup
1/2 cup water
1/2 cup granulated sugar
1/3 cup organic orange (or other citrus) blossoms, petals only, or 1 tablespoon orange blossom water
Combine water and sugar in a small saucepan over medium-high heat. Bring just to a boil, lower heat, add either orange blossom petals or orange blossom water, and simmer for 5 minutes. Remove from heat and set aside to cool.
Strain away petals from mixture (if applicable) and store in an airtight container in the fridge for up to 2 weeks.
