It is truly the dog days of summer around here, with upper-90s temperatures and tropical humidity competing for what’s left of my sanity.
This Tanqueray 10 Julep has been on heavy rotation at my house, and I suspect it will stay there for at least another few weeks — or at least until we get some break in the weather. Even a whiff of fall would help!
Tanqueray 10, to my taste, is a light, citrusy gin that’s easy on the herbal/botanical notes. It’s not my first choice for a martini, but I like it a lot in this kind of refreshing cooler. Perfect for patio sipping — that is, if your patio offers bearable temperatures at this point. (And if it does, I’m heading your way.)
Pairing: Spiced Candied Walnuts
These irresistible, perfectly crispy/spicy/sweet candied walnuts are straight out of At Home with Michael Chiarello: Easy Entertaining, but the recipe is also available online here. Like so many things that seem impossibly tasty, there’s frying involved. But it’s worth it — and you may as well make twice as many as you think you want. Trust me, they’ll disappear faster than you can imagine.
Recipe: Tanqueray 10 Julep
In a shaker, muddle about 5 medium-sized mint leaves with the juice and pulp (I used a reamer) of a half a lime. Add a dash of simple syrup, just a half-teaspoon or so, and a generous shot (1.5 to 2 ounces) of Tanqueray 10. Give it a good stir.
Fill a highball glass with ice, tip in the gin mixture and top-off with Pelegrino or club soda. Makes 1 drink.