Birds were chirping, snow was melting, the sun was shining, and it was warm. Last weekend, New York City hosted a beautiful two days that felt like an oasis amidst all the persistent, and seemingly never-ending, wintry weather (oh hey, back so soon?). It wasn’t warm enough for sandals and beachy thoughts, nor could we think about wearing slips as dresses, but it did give us an almost forgotten urge to get up + out of our apartments and experience the city that we’d been feeling a bit at odds with (ain’t nobody got time for slush). Weekends like this remind us why we’re here in the first place. Both residents and tourists alike were out + about, rejoicing in the early spring weather and hoping that it’s an indication of what’s to come.
We’re keeping spring thoughts in mind while lounging (if only in our mind) in one Zinke’s Daisy Jumper and drinking greyhounds.
The Salted Tarragon Greyhound
Grapefruit tarragon infused vodka*
Freshly squeezed ruby red grapefruit juice
Flaky sea salt or kosher salt
Ruby red grapefruit wedges for garnish
*Grapefruit Tarragon Infused Vodka
750 ml good quality vodka
2 sprigs fresh tarragon
Cut grapefruit in half and slice halves into ½ inch thick slices. Place slices into a large, airtight jar. Add the vodka, seal the jar and let steep for 6 days in a cool, dark spot. On day 4, add tarragon sprigs, reseal the jar and shake
Fill a short glass to the top with ice. Pour in the grapefruit tarragon infused vodka 1/3 of the way. Fill the remaining 2/3 with grapefruit juice. Transfer liquids and ice to a cocktail shaker. Add a pinch of flaky sea salt and agave nectar to taste. Shake until well chilled. Pour into glass + garnish with a grapefruit wedge.
Recipe courtesy of Kitchen Konfidence.