This is a lifestyle shoot that is inspired by Brooklyn Gin. Have you ever had Brooklyn Gin? No? Go get it. Right now. It’s the best gin I’ve ever had. To me, Brooklyn Gin means rooftop parties in the summer, making food with friends, and Brooklyn apartments that are so hot you have to sit on the kitchen floor because it’s the coolest place you can find.
Below you will find a recipe for Summer Kebabs with Basil Lemon Pesto developed by my super talented sister, Rachel. You will also see a recipe for Honeydew Cucumber Poptails (alcoholic, gin-based popsicles). These poptails are fun because they look like Fla-vor-ice. Remember Fla-vor-ice? Well, this is a grownup version that will get ya tipsy.
A HUGE thanks to my models and crew on this shoot. You guys were amazing. An even bigger thanks to my friend Rebecca (and her neighbors) for letting us shoot in her picturesque apartment. You rule, Rebecca.
Produced by Jane Qualey
Prop styling by Kelly Shea
Models: Lillian Rodriguez, Janet Kim, & Dominique Stroman
Production assistance by Yossy Arefi and Mirella Cheeseman
Fashion styling by Caroline Newton
Hair Styling by Andrita Renee
Makeup by Christie Lee
You can see behind the scene pics of the shoot on Instagram.
I’m going on a road trip from Portland to Seattle to Vancouver, BC for the rest of the month. I won’t be blogging until September but you can follow my adventures on Instagram and Twitter. =) Any sightseeing suggestions are welcome!
Till next time! xx
Summer Kebab with Basil Lemon Pesto
- 6 medium figs, halved
- 10 – 12 large crimini mushrooms, halved
- 1 pound of firm tofu, evenly cubed
- 2 medium squash, cut into half moon wedges
- 10-12 cherry tomatoes
- Basil Lemon Pesto, recipe follows
Bamboo kebab skewers – soaking the skewars in water before hand helps them not burn during the cooking process.
Wash veggies. Put the cut veggies and tofu on the skewers. Place the loaded skewers on cookie sheet–liberally season with Kosher salt and freshly cracked pepper.
The grill is best, but you can also use the broiler.
To grill: Place loaded skewers over medium-high heat. Grill on all sides until slightly browned. It can be helpful to oil the griddle first, prevents sticking.
To broil: Place loaded skewers on a cooking rack in a high-walled pan or cookie sheet. Place on the middle rack in the oven on high broil. The kebabs will give off water as they cook. Cook on both sides for 10 minutes or so, until lightly browned.
To serve, brush the pesto on the kebabs. Add Kosher salt and freshly cracked pepper to taste. Enjoy immediately - with a cold gin & tonic.
Basil Lemon Pesto
- 2 tablespoons pinenuts
- 2-3 tablespoons freshly squeezed lemon juice
- 2 cloves of garlic
- 3 cups of fresh basil
- 1/4 cup olive oil
- Kosher salt and freshly cracked pepper to taste
Put the basil in a big plastic bag, sealed–air removed. Place on the countertop, and gently pound the bag until the leaves are bruised this helps to release the flavor.A food processor works best for the pesto–and is as easy as pie. Add all the ingredients into the food processor and pulse until smooth. Salt and pepper to taste.
You will need to purchase some 1″ tubing to make the poptails.
Honeydew Cucumber Poptail
- 1/2 cup Brooklyn Gin
- 1.5 cup fresh honeydew juice
- 1 cup fresh cucumber juice
- 1 handful of bluberries
1. Mix everything together except the blueberries.
2. Cut a 15″ strip of the tubing and tie a knot on one end of it.
3. Using a funnel, pour the liquid into the tubing until it is halfway full.
4. Put 5 fresh blueberries in the tubing.
5. Fill the remainder of the tube with the liquid, leaving about 2″ at the top. Tie a knot at the top of it.
6. Stick in the freezer.
7. Repeat until the liquid is gone.