Food for Thought: Cocktail Hour SEATTLE, WA (KPLU) - Between the dark and the daylight, When the night is beginning to lower, Comes a pause in the day's occupations, That is known as the... cocktail hour -- the topic discussed by Seattle Times food writer Nancy Leson and KPLU's Dick Stein on today's Food for Thought.

Clear Conscience (serves one)

• 1/4 large tangerine or 1 large orange wedge
• 6 thin slices cucumber
• 1 fresh lemon verbena leaf (or substitute lemon thyme, lemon balm or kaffir lime leaf)
• 3 ounces fresh lemon-lime sour (see recipe below)
• 2 ounces chilled soda water

For garnishing: sprig of fresh lemon verbena leaf and/or paper-thin slice of cucumber

Squeeze the tangerine (or orange wedge) into a cocktail shaker and drop in. Add the cucumber and lemon verbena and press with a muddler to release their flavors. Fill the shaker with ice. Measure in the sour. Cap and shake vigorously. Add the soda, then strain into a large martini glass. Garnish as desired.

Fresh Lemon-Lime Sour (makes two cups)

• 1/2 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 1 cup simple syrup (see recipe below)

In a medium container or pitcher with a lid, combine the ingredients. Cover and keep refrigerated for up to two weeks.

Simple Syrup (makes three cups)

• 2 cups water
• 2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute, then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipes from "Sips & Apps" (Chronicle Books) by Kathy Casey


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