Around the Farm Table host and local dairy farmer Inga Wits

Dairy farming, cocktails and parties – the three great loves of my life. I caught the bug for entertaining early on and haven't stopped yet. Here at the farm, we mark the changing of the seasons by switching our cocktails. No need to look at a calendar, I know it's spring when I feel like front porch sitting with a Pimm’s Cup. Summer starts off with the first gin and tonic of the season (because how could it not?), but as the garden grows and the berries ripen, we start to get a little more creative with our cocktails. They say there's an art to entertaining. We probably all have an artist inside us somewhere, so gather up your friends, pour some libations, and head outside to celebrate summer! Look to your garden or your local farmers market for inspiration for a signature cocktail to serve at your next gathering. Here are a few of of my favorites! – Around the Farm Table host and local dairy farmer Inga Witscher

Spicy Heirloom Bloody Marys

I like to order my heirloom tomatoes from Seed Savers Exchange.

Ingredients

2 heirloom tomatoes, quartered
2 ounces Midwestern vodka
1 tablespoon basil, julienned
1/2 clove garlic, minced
1 1/2 teaspoons Worcestershire sauce
2 teaspoons pickle juice
1 teaspoon prepared horseradish
1 teaspoon Sriracha
Pinch of sugar
Salt & pepper to taste
Kosher salt for the rim of the glass

Instructions

1. Wet the rim of two glasses, dip wet rims in kosher salt to coat the rims. Set aside.
2. Squeeze the quartered tomatoes through a ricer to extract the juice.
3. Fill the glasses with ice then add the tomato juice and the remaining ingredients. Stir well to incorporate all the ingredients.
4. Garnish with cherry tomatoes, pickles, and what ever else you can think of!

Blackberry Basil Bellini

Pairs nicely with brunch or enjoy on a sunny afternoon. Look for blackberries in late summer. Makes 2 cocktails.

Ingredients

1/2 cup fresh blackberries
1 ounce basil simple syrup (see below)
1/2 ounce lime juice
Prosecco, Cava, or other sparkling wine

Instructions

Muddle the berries, simple syrup, and lime juice in the bottom of a cocktail shaker. Add ice and shake like crazy for about a minute. Strain mixture evenly into two fluted glasses. Top of with the sparkling wine. Garnish with basil leaves and a lime wedge.

Basil Simple Syrup

Ingredients

1 cup water
1/2 cup sugar
10 large basil leaves

Instructions

Bring water and sugar to a simmer in a pan set over medium high heat. Dissolve sugar. Remove from heat and add the basil leaves. Steep for a half hour, discard basil and chill.

Cherry Cow Cocktail

Ingredients

3/4 pound pitted sour cherries
1/2 cup sugar
Gin
Ice
Soda water

Instructions

1. Heat the cherries in a sauce pan over medium heat. Add the sugar, stir to dissolve. Smash the cherries a bit during the cooking process to release some of their juices. When the sugar has dissolved, set the cherry mixture to the side to cool.
2. Fill a tall glass with ice cubes, add a heaping spoonful of the cherry mixture to the glass.
3. Now add 2 ounces of gin and top it off with club soda. Stir to combine.

Rhubarb Rosemary Cocktail

Great for entertaining larger groups in early summer. Serves about 8 people.

Ingredients

1 1/2 cups vodka
1 cup strawberries, green tops removed
3 cups rhubarb, sliced 1/4 inch thick
1/3 cup of sugar
5 ounces of lemon juice (about 5 or 6 lemons)
1 1/4 cups of water
1 cup rosemary simple syrup (see right)

Instructions

Place all the ingredients except for the vodka in the bowl of a food processor. Process until smooth. Strain mixture into a bowl or pitcher, pushing on the mush with a wooden spoon to get all the liquid out. Discard mush. Chill for at least an hour. Add 1 cup of rosemary simple syrup and the vodka to the strawberry rhubarb mixture. Serve in glasses filled with lots of ice.

Rosemary Simple Syrup

Ingredients

3 tablespoons sugar
1 cup water
5 large sprigs of rosemary

Instructions

Bring the water and sugar to a simmer. Remove from heat and add rosemary. Let the rosemary steep for a half hour. Discard rosemary and chill. (Makes about a 1 cup.)

PHOTOS COURTESY OF AROUND THE FARM TABLE