The Wednesday Tipple – Sea Breeze (with Bruschetta)

It’s hot outside and grapefruit are on special offer at the fruit stall. That’s more than a good enough reason to consider making a pitcher of cocktails.

Sea Breeze on the shore

Perhaps it’s the color – a gorgeous rosy pink. Perhaps it’s the name – evocative of beachy get-aways – but in the middle of a swelteringly hot week in the city, a fresh, sweet-sharp Sea-Breeze feels like a good idea.

Sea-Breeze (for 4-6  glasses)

1 part freshly squeezed grapefruit juice (1 ½ cups)
1 part cranberry juice (3 cups)
1 part vodka (1 ½ cups)

Mix in a jug and serve over ice.

And with your Sea-Breezes, something that can stand up to the acid of the juice – sea salt kettle chips would be perfect. Or if you feel like cooking how about;

Bruschetta with ricotta and artichokes

Ingredients

½ French stick
Jar / deli container of artichokes
1 cup of ricotta
1 lemon
Salt, pepper, olive oil

  • Cut the bread on the diagonal into thin slices
  • Brush one side with olive oil and sprinkle with salt
  • Bake in the oven at 400 for 5 minutes watching it to make sure it doesn’t burn (this depends on the thinness of the bread)
  • Mix the ricotta with the zest and the juice from the ½ the lemon season with a pinch of salt and pepper.
  • Spread the ricotta mixture on the bread and top with the artichokes – cut them lengthwise into halves or quarters if they are too chunky
  • Grind black pepper over the top and serve

Add a green salad with a squeeze of lemon and olive oil, and maybe some cheese and a handful of black olives and you’ve got yourself a dinner.

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