Summer Sweetness
makes 1 cocktail

1 small peach, sliced
1/2 oz fresh lime juice
1 oz gin
2 oz gingerale or ginger beer or soda

Muddle the peach—reserving 1 slice for garnish—along with the lime juice.

Add the gin, and fill the shaker with ice.

Shake for 10 seconds then strain into a cocktail glass.

Top with gingerale or soda!

The only thing edible in my garden right now is mint. And with the Kentucky Derby being a May thing, it only makes sense to add the julep to your May long weekend cocktail list.

mint julep

Ingredients

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

from Food Network, Recipe courtesy Bill Samuels

Here’s to you Japan.

2 ounces vodka
6 green tea bags or 3 tablespoons loose tea
1-½ ounces fresh-squeezed lime juice
1/2 ounce agave nectar
Lime, mint for garnish

Directions

1. Infuse a 750ml bottle of vodka with teabags (or drop a teabag in the 2 oz). This is a great morning activity. Let stand all day.
2. Mix all ingredients except garnishes in a cocktail shaker with ice and shake for 15 seconds. Strain into a martini glass.
3. Add lime zest, drop in a few mint leaves.

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California Condo Cocktail

Happy Friday! Next week on the blog… “on the road: Encinitas, California”.

California Condo Cocktail

1 oz gin
4 oz champagne
2 oz freshly squeezed tangerine juice
2 oz pineapple juice

via www.sailorjerry.com

Not for the dainty.

Shave & a Haircut

1 part rum
2 parts cola
3 parts stout

Combine the rum and cola and top off with the stout, serve in a highball glass.

It’s Friday and instead of ditching my computer for a festive evening, I’m face down in a mug of NeoCitran.

I have a feeling I’m not alone. ‘Tis the season after all.

Here’s a Holiday Happy Hour Horror recipe:

Ginger Tea
To make 4 cups of ginger tea, start with a 1 inch piece of ginger. Peel the ginger and grate it coarsely or slice thinly.
Bring 4 cups of water to a boil and add the ginger. Reduce the heat and simmer the tea for 15 to 20 minutes depending on the strength you like.
Pour off the tea, or strain if necessary. Sweeten it with a little honey, and a squeeze of lemon.