Here in northern California we’ve been blessed with a week of days where the temperature has been above 100° F and the nights really haven’t been that cool either. Bicycling to and from work in business attire in this sort of weather is as unpleasant as you imagine it to be. With this kind of weather I’ve been defaulting to simple cold water when it comes to drinks or perhaps a beer. It’s just too hot to enjoy cocktails.
Until, I got this month’s Bon Appetit magazine that had a small section dedicated to floats, that delicious combination of ice cream and soda, that contained tips on turning your float into a boozy float! This concoction, the Campari Peach Float, comes from the magazine but the article inspired me and things kind of got out of hand here as I started mixing liquors, sodas, and ice creams… Turns out its hard to go wrong when you’re mixing these three things!
Campari Peach Float
3 scoops peach ice cream/frozen yogurt
1 oz. Campari
Peach or nectarine slices (garnish)
Add three scoops of ice cream into a chilled glass. Fill glass with soda. Pour Campari over drink. Garnish with peach or nectarine slices.
A little slice of heaven! Fruity, sweet peach, sour grapefruit, and the herbal bitterness of the Campari all work together to create a delicious, cool treat. Now I’ve got to get back to figuring out what to mix this strawberry ice cream with… Oh, I know this pineapple vodka and maybe some cream soda…. Hrm…
D and I enjoyed the Mimosas so much last week that we wanted to try another cocktail that had champagne in it. The only other champagne cocktail I know of is a Black Velvet but D didn’t seem keen on mixing champagne with stout beer (I’ll have to work on her.) Out came the bar guide! After vetoing a few more cocktails we found the Bellini. Fresh peaches and champagne?! I don’t see how this could go wrong and we found the recipe at the perfect time as peach season is about to end! Continue reading “Cocktail of the Week: Bellini”
D had an idea for our next cocktail. One that surprised me, as D is not a fan of the primary ingredient of the drink: mint. She said she wanted to try these Mint Juleps she had seen in a recent issue of Bon Appetit. I protested; it didn’t make a lot of sense for me to make a drink she wasn’t going to want. She informed me that these mint juleps also had peach in them and so would taste better. Also, I was to make hers without any mint…
I tried to tell her then that it wasn’t a mint julep at that point. I don’t even think it was a julep of any kind. It was just peach and bourbon. She was insistent and since I like Mint Juleps I went ahead with the drink.
Peach Julep (serves 2)
1/4 cup Ginger syrup
1 ripe peach, peeled, sliced
4 sprigs mint plus more for garnish
4 oz bourbon
2 oz lemon juice
6 oz ginger beer
For each cocktail muddle 1/2 of the peach slices and 2 of the mint sprigs in a julep cup or double old fashioned glass (I just used my old cocktail glasses;) add 2 oz of bourbon, 1 oz of lemon juice, and 1/2 oz of ginger syrup. Fill glasses with crushed ice and add 2-3 oz of ginger beer. Garnish with mint sprig
These were really great! The only real problem was that I didn’t use enough ice. I like to think of Juleps as boozy snow cones and I just didn’t crush enough ice during the prep… The muddled peach and mint was tasted great and added a lot of flavor to the drink. D enjoyed hers as well but thought it was a little strong. This too could have been prevented with more ice.