Here is a cocktail worthy of any special autumn celebration! When working with clients as a caterer I really try to listen to what needs and tastes they have and create delicious and personal offerings that reflect them to their guests! Such was the opportunity to create a signature cocktail for this weekends wedding of Jessica Mackinder and Patrick Renfro, Jr. I wanted to capture the abundance of the fall harvest with warmth of their love.
I first met Jessica when I was a novice columnist for the Studio City Sun. She was beloved niece and the pride and joy of my publisher, Judy Proffer, and just started working as an intern. It was my first public appearance for the paper and she was assigned to me to make sure I had everything I needed. She was such a breath of fresh air! New to L.A, she was so excited and enthusiastic. I could immediately tell why Judy was crazy about her! A while later, when she told me that she met someone very special I must admit that my protective guard went up and I was certain that no man could exist who was worthy of her. Then I met Patrick . One look at the sparkle in his eyes told me the love he felt for Jessica. I knew that this relationship was destined for a lifetime.
I am so honored to be catering this wedding and being a part of this awesome couple’s lives. I really wanted to create a cocktail reflective of their special and loving relationship.
Congratulations to you both as you enter in o the place of no longer one, not quite two, but that magical, mystical place in between.
Enjoy this cocktail with your friends and family as you honor all of the love in your life! Cheers!
Jessica and Patrick’s Autumn Wedding Figtini
2 cups Fig Tea (see recipe below)
1 teaspoon ginger simple syrup (see recipe below)
2 ounces vodka
Rim two martini glasses with cinnamon sugar and place a soaked fig in each glass. In a shaker full of ice vigorously shake the Fig Tea, Simple syrup and vodka. Strain into the martini glasses and garnish with fresh mint!
For the Fig Tea
6 cups water
6 tablespoons ginger julienned
1-teaspoon ground cinnamon
12 dried Calimyrna figs
Place in a large glass jar and let brew on the counter over night. Then let it sit up to two weeks in the refrigerator. Can be used for the Figtini or just sipped as a tea! Strain into glasses full of ice and toss in one fig per glass. Makes 6 cups.
Ginger Simple Syrup
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
2 cups water
Remove the outer peel of the lemon with a vegetable peeler being careful not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the ginger-lemon mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat and simmer partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 2 months. Makes 2 cups.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.net and http://magpieminipie.vpweb.com. Her Sweet and Savory Cookbook is available through AMAZON .