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Farmers' market cocktails
FRUIT COCKTAIL Sangria is to the bartender as a jam session is to the musician: a no-holds-barred, anything-goes experience, and Peter Klein of Seedling Farms rocks all stone fruit. The farmer from South Haven, Michigan, will have enough large peaches, Italian varieties of plums, and four types of apricots to last the rest of the summer. These sweet, juicy local fruits will all play well in a pitcher of cool summer sangria. Sangrias are a matter of personal taste, but you should follow some basic rules: Select a light, fruitier wine of decent quality, slice the fruit into large pieces and allow it to soak in the wine for 24 to 48 hours. For each bottle of wine, add one cup of brandy (ideally fruit brandy), keep sugar to a minimum (1 or 2 tablespoons), and add some sparkling wine or soda for a light fizz. The rest is up to you. Seedling fruit is $5 a pint or two for $9 at the Wicker Park farmers’ market (1425 N Damen Ave, Sundays 7am–2pm).
Each week, Peter Vestinos, head mixologist at Sepia, hits a different farmers’ market for inspired summer cocktail ideas and ingredients. Download TOC’s 2008 Farmers’ Market Planner
