Page 47 - Middlesex Health & Life - Fall 2012 Issue

A garden party wouldn’t be complete without a refreshing drink. But
don’t expect the typical chilled glass of wine or beer from the likes
of caterer Laurence Craig. His farm-to-table dinner menu (see page
35)—
complete with libations—was inspired by his garden’s seasonal
bounty, featuring an abundance of chamomile. In this version of a
rum runner, he also included avocado, which adds color and makes
the drink creamy (using
healthy
fat).
JENNIFER VREELAND
CROWD
PLEASER
THIS TASTY CONCOCTION IS
PERFECT AS A COMPLEMENT
TO ANY DINNER PARTY—OR
ON ITS OWN AS AN APERITIF
LEFT AND TOP RIGHT:
Ingredients for Craig’s rum
runner include fresh
chamomile from his garden
and the dried version from
which he brewed the tea.
You can buy dried chamo-
mile from a health food store
or use store-bought tea
bags.
MIDDLE:
Fran, the
beloved (resin) pig, serves
up the refreshments. This
recipe easily serves six,
so you can spend your time
mingling, not mixing drinks.
BOTTOM:
Guests toast the
delightful evening.
MIDDLESEX
HEALTH
AND
LIFE
.
COM
|
FALL
2012
45
CHAMOMILE AVOCADO
RUM RUNNER
Makes 6 drinks
·
INGREDIENTS ·
DARK RUM · 8 oz.
LIME JUICE · from 2 fresh limes
RIPE AVOCADO ·
½
,
peeled
CHAMOMILE TEA
8
chamomile tea bags
brewed in 6 cups of boiling water
then cooled and strained
SIMPLE SYRUP · 1 cup
·
PREPARATION ·
Place all ingredients in a blender
with 1 cup ice.
Process on high speed until
very smooth.
Serve straight up or on the rocks.
LAURA MOSS
WINE + SPIRITS