Meet my friend, Mr. Tom Collins
A little gin tasting at Saint Lawrence Spirits in Clayton, NY and then it's cocktail time back at Maple Rock!
Tom Collins Cocktail
Yield: 1 cocktail
2 oz. gin
3/4 oz. lemon juice
1/2 oz. simple syrup
Fill a glass with ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add ice, cover and shake. Strain into chilled glass. Garnish with a lemon twist if desired.
Smoked Salmon Sushi Balls
To make seasoned rice:
2 c. sushi or short grain rice
2 c. water, plus extra for rinsing
2 Tbsp. rice vinegar
2 Tbsp. sugar
1 Tbsp. salt
Place water in a mixing bowl and cover with cool water. Swirl rice in water, pour off and repeat 2-3 times or until water is clear. Place rice and two cups water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce heat to lowest setting and cover. Cook for 15 minutes. Remove from heat and let stand, covered for 10 minutes.
Combine rice vinegar, sugar and salt in a small bowl; microwave for 30-45 seconds. Transfer rice to a large mixing bowl and add vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using.
To make sushi balls:
3 T. peeled and minced ginger
3 T. minced shiso leaves (substitute mint)
3 T. toasted sesame seeds
3 c. cooked and seasoned sushi rice (recipe below)
6 oz. smoked salmon, cut into 1 in. pieces
In bowl, gently combine ginger, minced shiso, sesame seeds and rice. Cut a large piece of plastic wrap and place a small piece of salmon in the center of the plastic wrap. Place a scoop of rice on top of the salmon. Gather up plastic wrap and form the rice into a ball by twisting the ends of the wrap. Unwrap and place on serving dish. Repeat with remaining salmon and rice.
*To keep rice from sticking to your hands, place water in a small bowl and dip hands as needed.