“Delicious Beverage.” One of those idiosyncratic sayings in our household. Always said with a snickering smile and a bit of love. And its use is reserved for those drinks we really love.
Every once in a while, all the neighbors in our cul-de-sac pull the grills into the circle and have a little gathering. A couple years ago, at one of these occasions, a neighbor boy from down the street joined the festivities. A cute 10 year old, skater/surfer kid. Blond, freckled, nicely tan, and with a permanent state of dishevel.
Evidently no one told him it was BYOB, cause after piling up a plate of burgers, dogs, and chips, he comes up to us, with the most innocent of voices, “Excuse me, where are the beverages?”
That proper tone coming from such a minion almost had us rolling. Too-damn-cute. Being we only had alcoholic beverages on hand, we replied, “Back at your house!” Can’t let ‘em start mooching the hooch.
Although we regularly write on this here blog, we are wise enough not to regard ourselves writers. We reserve that term for the talented word craftsmen and women who actually know what they are doing with a sentence. Especially since we are lucky to consider ourselves friends with several exceptionally good writers.
One of such friend holds a special place in our hearts. Amy Scattergood- Author. Poet. Journalist. Editor. Culinary Bad-Ass. She can write about boiling water and make it seem fascinating. She’s also the reason I almost always carry a knife in my pocket, but that is another story all together.
There are certain food terms Amy has seen a few hundred times too many in her position as food editor for LA Weekly. You know, “tasty” “yummy” and of course, “delicious.”
The Final Act.
One of our rarer citruses in the garden (at least rare in the U.S.), and certainly one of the most exceptional, is our Kalamansi tree. Sort of like a super floral, heavenly, round shaped kumquat, the kalamansi is one of the citrus most people visiting our garden have never experienced. Unless they are Filipino or Vietnamese. Then they just get all giddy and we have to watch them for the rest of the evening to make sure they don’t pick the tree bare.
Like most of the citrus we grow, our favorite use of these little orbs is for beverages. Occasionally in a cocktail, if we happen to have sugar cane, a little kalamansi squeezed into the fresh sugar cane juice is absolutely divine.
But one of the best ways we’ve found to highlight the kalamansi is to simply make a kalamansi-ade. Fresh kalamansi juice. Simple syrup. Water. Quite a delicious beverage.
Yield: 4 drinks
Total Time: 2 minutes
We always have a batch of simple syrup made up. Takes only about 5 minutes to do, keeps exceptionally well, and is always useful. If you want to get fancy substitute some of the sugar's weight with palm sugar, or crush some fresh ginger and make a ginger simple syrup.
- 2 c (470ml) Water
- 1/3 c (80ml) Simple Syrup *recipe follows
- 1/4 c (60ml) fresh Kalamansi Juice
Simple Syrup Ingredients
- 2 c Water
- 1 lb Sugar
- Combine all ingredients together. Stir well. Serve over ice.
Simple Syrup Directions
- Combine water and sugar in a medium saucepan. Heat until sugar is completely dissolved. Set aside to cool. After cool, store in refrigerator until ready to use.
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