Saturday, June 14, 2008

Ramp Vodka in Bloody Marys and in Pasta Sauce

Ramp vodka seems desperately cool foodie, but its simple brilliance is beyond fads. It is truly darn good. And, why? You can read my reasoning here or you can partake in one of these options.

Bloody Mary: Add some mince horseradish and pickled ramps to tomato juice and ramp vodka and top with a pickle ramp. (We used a tonic that one of the farmers market growers sells, pictured here.)

Tomato Cream Sauce: Where the recipe calls for vodka, substitute ramp vodka. It adds extra complexity to the dish.

Dirty martini: Instead of garlic-stuff olive, use ramp vodka; and expect very little problem with the opposite sex.

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