Farmers Market Cocktail Recipe


I’m one of those people that go to the farmers’ market with nothing more than a handful of dollars and a culinary mind that’s ready for inspiration. A vegetable’s texture and bright color sets my mind racing. A ripe piece of fruit entices me with its soft skin and mouth-filling juices. Sweet or savory, I’m always amazed at what the market inspires in my kitchen.

This week at the market was all about the fruit. I filled my bags with cherries, juicy stone fruits and bright citrus. But it was boysenberries–glistening gems from Jimenez Farms‘–that inspired my imagination.

Not up for baking or jelly making, I set out to create a cocktail that celebrated the fruit’s delicate nature and its robust flavors. It took me a couple of tries, but I finally found the perfect ingredients to celebrate the fruit’s sweetness and savory flavors. After the last sip of juice I was fishing around the bottom of the glass for every delicious morsel of fruit.

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The Gemmy

½ tangerine (or sweet citrus), juiced
½ lemon, juiced
5 boysenberries
1 oz simple syrup
2 oz spiced rum (I prefer Barbancourt)
2 branches of thyme

In a cocktail mixer, muddle boysenberries and the leaves from one branch of thyme. Juice half a lemon and tangerine into the glass. Add the simple syrup and rum and then fill the glass with ice. Shake well and serve immediately. Garnish with the remaining branch of thyme.

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Brooke Burton nominated for best food writing

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Food Woolf Written by:

Brooke Burton is an Los Angeles-based restaurant professional and hospitality expert. She is a freelance food writer, speaker, and co-author of The Food Blog Code of Ethics.

3 Comments

  1. Jen
    June 16
    Reply

    This cocktail looks scrumptious!

  2. August 2
    Reply

    Where do you live that you get both tangerines and boysenberries at the Farmers’ Market at the same time? Tangerines seem to peak in early winter, while boysenberries are usually best mid-summer.

    • Food Woolf
      August 2
      Reply

      Thanks for asking! I live in Southern California, so I happen to be very lucky that way. Feel free to substitute ingredients with whatever is available in your neck of the woods. Oranges or lemons with a little more simple syrup can do the trick!

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