Dec 18, 2014

San Diego Sunshine in a glass – Searsucker’s Peter Rabbit

I love citrus and typically have a bit of it...

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I love citrus and typically have a bit of it every day. Even if my refrigerator isn’t full I’ll usually have a couple of lemons or limes to add with cooking (including my go-to weeknight chicken recipe ), to add to michelada or for juicing for a cocktail.

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I recently was invited to Searsucker in downtown San Diego to try a bit of food and drink and a popular cocktail the Peter Rabbit was recommended. I’m familiar with the restaurant as a fan of Top Chef and the restaurant is helmed by chef Brian Malarkey. I love Pimm’s but haven’t had it lately and rarely outside of the classic Pimm’s Cup.

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The combination of basil with the lemon provides for an incredibly refreshing drink that puts you in the mood for the food (and people-watching) to come. You should definitely try the shrimp and grits if you make it to the restaurant.

The restaurant generously shared the accompanying photos and the recipe listed below. It’d be a great addition to any holiday party or New Year’s celebration. Cheers!

Peter Rabbit
makes one cocktail

[Simple Syrup]
3 cups sugar

3 cups water
Pinch salt
[Basil-Lemon]
1 tablespoon fresh basil leaves
1 cup freshly squeezed lemon juice
2 ounces Pimm’s
Pickled carrot
Fresh basil leaf

[how to do it]
1. Make the simple syrup: In a pot on medium heat, whisk the ingredients until all the sugar is dissolved. Let cool.

2. Make the basil-lemon: Combine the ingredients in a blender and blend on high for 1 minute. Strain to remove any solids.

3. In a shaker, combine the Pimm’s with 1 ounce of basil-lemon, and 1 ounce of simple syrup over ice. Shake, and strain into a rocks glass with ice. Garnish with a pickled carrot and basil leaf.

 

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tagged drink, brian malarkey, cocktail, details, downtown san diego, drink...