Are you ready for the long weekend? I’m not only ready for a long weekend, I’m ready for summer vacation. The kids are out of school in a week and I am counting down the days. It’s been a rough year for all of us. With one child enduring a killer school work load and another child enduring the highs and lows of senior year, I feel like we could all use a moment to sit down, catch our breaths, and enjoy a good cocktail (the kids will have to settle for some lemonade). Thanks to Fleming’s Steakhouse, I now have a new cocktail recipe to enjoy. They were kind enough to share the recipe for their popular cocktail, the Blueberry Lemon Drop, after I attended a tasting at their Houston Town & Country location a few weeks ago.
Members of the Houston Food Blogger Collective were invited to try some dishes from the chef’s table menu, a menu that will change with the seasons and highlight the dishes of Chef Phuc Luu. After everyone settled in with a glass of wine, lunch started with an appetizer of bacon wrapped grilled tenderloin medallions with horseradish cream sauce on toast points. Bacon wrapped anything is always a winner for me and these were no exception. The tenderloin was perfectly tender and the horseradish cream was a nice contrast.
Next came the blackened red snapper with seared scallops, served on a bed of vegetables and topped with a Cajun caper beurre blanc. It’s a delicious option for those not wanting steak.
Then they brought out the 35 ounce prime tomahawk steak with mixed mushrooms and rosemary demi-glaze. This is a serious cut of meat for the serious steak lover. It was delicious and I probably ate way more of it than I should have.
That didn’t stop me from enjoying dessert though. After all, carrot cake and chocolate lava cake were available (and they were definitely worth the indulgence). The lava cake is served flaming which makes for a spectacular presentation.
Whether you’re looking for a place to meet friends for some drinks and appetizers or wanting a date night dinner, Fleming’s Steakhouse will take good care of you. Because sometimes a cocktail tastes even better when someone else makes it for you.
Note: I was invited to attend a tasting at the restaurant as a member of the Houston Food Blogger Collective. All food and drink were provided by Fleming’s Steakhouse. As always, all opinions are my own. Thank you for supporting the companies that help make Taming of the Spoon possible.
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PinIngredients
- 10 fresh blueberries plus more for garnish
- 1 ounce fresh lemon juice
- 1 ounce simple syrup (see Notes)
- 2 ounces vodka
Instructions
- In a cocktail shaker, muddle blueberries until they are broken up. Add lemon juice, simple syrup, and vodka. Fill the shaker with ice, cover, and then shake until the shaker frosts up. Double strain cocktail into a sugar rimmed martini glass. Garnish with extra blueberries.
Notes
Make simple syrup by stirring equal parts sugar and water together. Gently heat the mixture over low heat and stirring until all the sugar is dissolved. Cool before using.
Recipe courtesy of Fleming’s Prime Steakhouse.
Mine turned out great except it’s not that colorful, how do we get the color?
★★★★
I haven’t made this cocktail in awhile but I don’t remember doing anything special to get the bright color. I know our local blueberries were in season and the skins would be have been really deep blue in color. I think the darker the skins the more color the final drink will be. Sorry, I can’t be of more help.