DRINK } Sipping Summer Rickeys

The fine folks over at Mutiny recently whipped up a few summer-perfect spins on the Rickey (the official cocktail of DC), styled up with some pretty pieces from Salt & Sundry. Here are the gorgeous photos by Justin Gellerson to inspire your weekend drinking.

Check out Mutiny's full post for drink recipes and a little Rickey lore.

Bourbon Rickey with Mint

Gin Rickey with Royal Rose Strawberry Fennel Syrup


MAKE } Spicy Pickled Watermelon Rind

Tis the season to trot out one of my favorite summer recipes — and a mighty delicious way to turn trash into treasure.

Every now and then, I'll grant some watermelon rinds a reprieve from my Compost Cab bin and put it to good use.

Meet the pungent, sweet, tangy deliciousness that is spicy pickled watermelon rind. I think it was the ginger that really hooked me the first time I made it. No surprise there. Have I mentioned I like ginger? And the rind turns the most beautiful color, like amber jewels with a glowing translucency.

This is a quick pickle — no need for jar sterilizing and all that. Just eat it up in a few weeks and keep it covered in the fridge. I like it as a condiment on a cheese plate, with seafood, and grilled pork or chicken. You could even mince it up finer and use as a relish on sandwiches.

Spicy Pickled Watermelon Rind
adapted from Gourmet

1 medium to large watermelon
1 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
4-5 strips of lemon peel
1/4 cup minced peeled fresh ginger
2 tablespoons minced red chile (Fresno, Thai or other)
1/2 teaspoon whole mustard seed
1 teaspoon salt

To prepare the rind, remove the the pink watermelon flesh completely for another use. Cut rind crosswise into 2-inch-wide strips and remove the green peel with a knife or Y-shaped vegetable peeler and discard. Cut the remaining white rind into 1/2-inch cubes.

In a large heavy saucepan, bring rind and remaining ingredients to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes.

Allow the pickled rind to cool uncovered, and then chill in an airtight container in the fridge for up to one month.


DRINK } Hemingway Daiquiri

Last week, the Salt & Sundry team joined author Phil Greene and our friends at Mockingbird Hill to toast Ernest Hemingway's 115th birthday. Phil signed copies of his Hemingway cocktail companion "To Have and Have Another," and we sipped classic daiquiris. Mix one up this weekend: 

Hemingway Daiquiri 
courtesy of Phil Greene 

1 1/2 oz white rum 
1/2 oz lime juice 
1/3 oz grapefruit juice 
1 teaspoon maraschino liqueur 

Shake with ice and strain into a glass. 


GO } Movies At Angelika Pop-Up

I'm pretty excited to have Angelika Film Center on its way to being a Salt & Sundry neighbor at Union Market. (Here's the latest in case you missed it.) I finally got a chance to see a movie (Chef, very cute) at their pop-up theater, right beside Dolcezza's new factory. It's a small sneak peek of what's to come once the full theater is built.

You can check out the details for showtimes and such here. And plan to splurge at the snack bar. I'm a sucker for interesting concessions at the movies, and though I passed on the kale chips, classic popcorn, watermelon cotton candy and a local Port City Optimal Wit made a great treat.


EAT } Coffee Ice Cream Pairing

I've been a coffee ice cream fiend since I was little. Lately, I get my fix at our Salt & Sundry neighbors at Union Market: Trickling Springs coffee bean frappe (above) and Dolcezza's Mexican coffee gelato.
For a perfect summer ice cream pairing, drizzle with Spoonable's Salty Caramel sauce, available at Salt & Sundry, along with the other pretty things above.


DRINK } Bitter Barb

I'm in the midst of my annual infatuation with rhubarb. I've been snapping up the hot pink stalks to make rhubarb crisp, rhubarb quick jam and mini rhubarb puff tarts. We're also stocking Fee Brothers Rhubarb Bitters at Salt & Sundry, and for our weekly cocktail hour, we were recently sipping on these:

Bitter Barb
makes 1 drink

1.5 oz blanco tequila
.5 oz cocchi vermouth di torino
.25 oz agave nectar (or sugar cane syrup)
3 dashes Fee Bros rhubarb bitters

Stir well with ice and garnish with a grapefruit peel.

Thanks to Eamonn at Rappahannock Oyster Bar for the recipe!


MAKE } Baked Clams with Ginger

Here's a little hors d'oeuvre my husband made last night that was deliciously worth sharing. Think of it as an Asian spin on clams casino.

2 dozen clams
3 tablespoons ginger, minced
3 tablespoons garlic, minced
1 serrano or jalapeno pepper, minced
2 tablespoons Mae Ploy sweet chili sauce
bread crumbs
melted butter
lemon juice

Preheat the oven to 350 degrees. Mix the ginger, garlic, pepper and sweet chili sauce in a small bowl and set aside. 

Place the clams on a baking sheet and bake for about 2 minutes, or until they begin to open. Take them out of the oven and shuck them by removing the top shell and leaving the meat in the bottom shell. Spoon a small amount of the ginger mixture on top of each clam. Top with bread crumbs, chopped cilantro and drizzle with butter.

Turn the oven up to broil and cook the clams until the breadcrumbs begin to brown and the clams are cooked, about 5-7 minutes (depending on your broiler). Top with a squeeze of lemon and serve on the half shell.