Friend of Chi Wulff, catering genius and chef extraordinaire, hot babe, fly fisher and all around good gal Libby sent this cocktail recipe over last week suggesting it would be another great share for Thirsty Thursday.
…Here’s another good summer cocktail recipe for your Thirsty Thursday – the Redhead in Bed. Despite the almost suggestive name it’s pretty tame and would be perfect for a summer party on the deck; we’ll serve it at a big to-do we’re catering on the 4th with the appetizer course.
You need to let the strawberries macerate until they’ve produced visible juice, otherwise all you have to do is measure and puree this one to a successful end result. Don’t skip the Riesling dollop on top, it adds just the perfect hint of acidity to offset the strawberry sweetness.
And no, I have no idea where the name came from, one of my bartenders taught us this one three or four years ago….
Load up on the strawberries, you’ll be wanting to make a second batch of these.
3 pounds fresh strawberries, hulled and halved
2/3 cup sugar
Scant 2/3 cup citrus vodka
1/4 fresh lime juice
Ice
2/3 cup chilled Riesling
Macerate the strawberries. Dump the prepped strawberries into a bowl and gently stir in the sugar; let stand for 20 minutes, stirring a couple of times, until the strawberries release their juices.
Blend a half at a time. Now take half the macerated strawberries and their juices, along with half the vodka, lime juice and 1 cup of ice (for each blend) and puree; pour the elixir into a pitcher. Repeat with the remaining ingredients and another cup of ice; add to the pitcher.
Serve it up. Fill 10 collins glasses with ice, about halfway, and pour the cocktail over the ice. Now top with about tablespoon of the chilled Riesling and go to it.
Enjoy.
