Pimm’s and Ginger Beer

Pimms-Ginger-Beer-copy

Pimm’s + Ginger Beer (from Set The Table Blog)

2 oz. ginger beer (60ml)

2 oz. Pimm’s No. 1 (60ml)

1/2 oz. lime juice (15ml)

4-5 large mint leaves, plus extra for garnish

Muddle the mint leaves and lime juice in the bottom of a cocktail shaker. Add the Pimm’s and stir to combine. Strain into a short glass filled with ice. Top with the ginger beer and stir lightly to combine. Garnish with mint leaves and/or a lime wedge. Serve and enjoy!

Pimms-Cocktail

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White Peach, Basil and Blueberry Mojito

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White Peach, Basil and Blueberry Mojito

– From: pineappleandcoconut

Ingredients
  • 4 Collins glasses
  • White Peach Infused light rum
  • White Peach simple Syrup
  • ⅔ cup Blueberries
  • 3-4 tbsp Basil, chiffonade
  • ½ white peach, diced
  • Club soda or sparkling water, cold
  • Ice
For the Infused Rum
  • 3 semi firm white peaches
  • 3 mason jars pint sized, with lids
  • Bacardi silver rum
For the Simple Syrup
  • 1 white peach
  • 1 cup sugar
  • 1 cup water
 
Instructions
For the Infused Rum
  1. Peel and cut the peaches in half and remove the pit. If they are hard to peel, blanch in simmering water for 30 seconds, then place immediately into an ice bath. The skin should remove easily then. Dice into 1” chunks and place one peach in each mason jar. Fill with light or silver rum to the top. Screw on the lid and lightly swirl the jar around. Keep in refrigerator for at least a week to infuse with peach flavor. Shake the jars gently once a day. Keep chilled until ready to use.
For the white peach simple syrup
  1. Peel and slice the peach in half, remove the pit. Dice into 1” chunks. Place the peach chunks in a saucepan with the sugar and water and bring to a boil, stirring to dissolve the sugar. Lower the temperature and simmer for 10-15 min until the mixture starts to thicken, stirring occasionally and mashing the peaches against the side of the pan. Turn off the heat and let cool for1-2 hours. Strain into a jar, such as a mason jar and keep refrigerated until use. Will keep 2 weeks in refrigerator
For the drinks
  1. Strain the peach infused rum into a measuring cup. In the Collins glasses divide the basil and blueberries. Add in 2 tbsp of the white peach simple syrup to each glass and gently muddle the blueberries and basil. Don’t smash too much.. Add ice, and 2-3 ounces of the peach infused rum and top with club soda or sparkling water. Top with a few pieces of diced peach and serve immediately.
 
 

 

Santa’s Little Helper

Santa's Little Helper

Santa’s Little Helper – Aunt Peaches
Soak two cinnamon sticks, some whole cloves, and a bunch of whole cranberries in good bourbon (it’s Christmas, you can splurge) overnight. The next day, fill a glass with ice. Do three parts infused bourbon, one part triple sec, and fill the glass with 7-Up or some other lemon-lime soda. Garnish with boozy cranberries.

From Aunt Peaches, klick on picture to get to the original post

Ginger-Mint Juleps with Fresh Pineappl

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Just came home from my after-work and saw this cocktail recipe, wish a drank this tonight!

Ginger-Mint Juleps with Fresh Pineappl

Makes 1 cocktail, recipe + pic from the kitchn

8 – 10 mint leaves
2 heaping tablespoons chopped pineapple
2 tablespoons ginger syrup
2 ounces (1/4 cup) Kentucky bourbon, such as Maker’s Mark
3 tablespoons pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish

Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors. 

Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first but mellows as the ice melts. Add more pineapple you want it sweeter.

 

Persimmon Mojitos

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Serves 1

Persimmon Syrup:

  • Flesh of one ripe persimmon, seeds and skin removed
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 pinch cinnamon, ginger, nutmeg, and cloves
  • 1 tablespoon vanilla extract
  1. Combine persimmon flesh, brown sugar, water, and spices in a small saucepan over medium heat and bring to a boil. Allow to simmer about 5 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
  2. Once cooled, purée syrup mixture and strain into a bottle to remove any bits of flesh that haven’t broken down (syrup will be on the thicker side — that is okay, you just don’t want any stringy flesh or bits of skin that may have gotten into the mixture).
Persimmon Mojito

  • 3-5 mint leaves
  • 1 pinch lime zest
  • 1 ounce lime juice
  • 2 ounces persimmon syrup
  • 1 ounce rum (I used a lightly spiced rum, but a white rum also works well here)
  • 2 ounces club soda (optional)
  1. Muddle mint leaves and lime zest in the bottom of a glass. Add lime juice, persimmon syrup, and rum. Give it all a quick stir, add a few ice cubes and club soda if desired. Top with a sprig of mint and serve.