T-shirts get covered with long sleeves.
The garden's about done for the year:
A few greens left on scraggly vines.
Summer's winding down, falling into rest.
Hints of smoke in the air, the gains soon to be spent.
Everything gets busy again,
Except for these moments.
1 oz bourbon (I used Wild Turkey 101)
1 oz Applejack
1/2 tsp demerara sugar
3 dashes Dr. Adam Elmegirab's Dandelion and Burdock bitters
1-2 wedges fresh grilled or pan-fried green tomato
Muddle green tomato wedge(s) with demerara sugar, bitters.
Add bourbon and applejack, stir with ice. Double-strain into a serving glass over large cube.
Garnish with an extra tomato wedge, skewered and lightly drizzled with molasses.
- The tomato I used was slightly larger than a golfball, so I used a couple quarters. Obviously, your mileage may vary, size-wise. As always with green tomatoes, don't mistake green heirlooms for immature tomatoes: immature greens will be firm and not soft to the touch.
- Since I don't have a grill or hibachi, I did a simple pan-fry à la this recipe. A bit of sugar/salt should help the flavor better emerge either way you cook them.
- Beyond that? This is just a simple, down-home recipe. Grab whatever bourbon you like, doesn't have to be fancy. I used D&B bitters because I felt that fit, but any kind of spicy/aromatic/citrus bitters would work here as well.
- The green tomato's interesting for the "green apple" flavor it imparts. There's a fair amount of tanginess among the ingredients, but they all flow together.