It never ceases to amaze me how hanging around with people with ‘above average creativity’ tends to yield opportunities one might miss otherwise.
Fly fishers who fish on their own (and by that I’m thinking more of fishing ‘un-guided’ or ‘un-mentored’ ) and those who fish for non-traditional | non-trout species (Singlebarbed a great example here) by nature have to be pretty effectively observant and creative types if they’re ever going to figure out the bankside challenge de jour and catch fish.
Of course that makes for some fishless outings, maybe even part of a season as you’re figuring things out, but those lessons learned as you’re standing in the middle of a hatch you can’t match or a pod of rising fish you can’t interest in a single offering are eventually priceless.
In stark contrast, you may have the time of your life having your hardworking guide rig your gear, select your flies, pour your wine at lunch and position the boat perfectly so your unpracticed cast can reach the slot – but you’re likely not going to learn a hell of a lot that day or more importantly exercise much if any creativity muscle along the way.
So when Jake and I shared with chef Libby that we were kicking around the idea of opening a small hard cider brewery I wasn’t surprised at all when her uber-creative foodie brain kicked in and this recipe showed up a few hours later – Libby’s Chimayo Cooler.
While at first glance you might think of this as a fall beverage – and it certainly is – with the first summer crop apples about to hit the stands here in Washington state Libby said we should get the press out and give this one a try.
She can’t remember where she sourced the recipe and she explained she clearly favors a more tart cider, throwing in some Granny Smiths or Macintosh along with her favorite Honeycrisp, Fuji and Pink Lady sweet reds.
She promises this one is astoundingly refreshing on a hot summer day. ‘Nuff said.
3/4 cup good tequila (100% blue agave tequila plata)
1/2 cup fresh, unfiltered apple cider
2 tbsp. fresh lime juice
2 tbsp. creme de cassis (black current liqueur)
Fresh apple wedges (tart Granny Smiths are nice here)
Ice
Shake. Half-fill a cocktail shaker with ice; add the tequila, apple cider, lime juice and creme de cassis. Shake until very cold.
Strain. Strain over fresh ice into four cocktail classes. Garnish with a crisp, cold apple slice and serve right now.
Enjoy.
