I’m on a serious mission to “eat the Summer”. Local produce is abundant (and almost overwhelming) at the moment. And I want to taste it all. I want to fill my belly with heirloom tomatoes, cucumbers, blueberries and everything in between. In hopes that when Old Man Winter arrives, I’ll be able to retain some warm memories of the sweet, juicy flavors that this season has to offer.
But why should we just “eat the Summer” when we could also drink it? Farm-to-glass is just as important as farm-to-table. And that’s exactly what today’s post is all about. Welcome to the 2016 addition of #drinkthesummer! A crazy awesome round-up of bloggers bringing their best seasonally-inspired cocktail and mocktail recipes to the internet. I hope you’re thirsty!
I couldn’t think of a better recipe for #drinkthesummer than something that was actually created with the heat of the Summer sun. So I made a sun tea with fresh peaches, lemon and a little maple syrup. And I made damn sure to use the ripest, juiciest peaches that I could find for maximum peach flavor. I highly suggest you try and do the same.
Sun tea is all about patience. You’ll want to let your tea brew in direct sunlight for 4-6 hours. And then give it some time in your refrigerator to chill before serving. So be sure to start your journey early in the day if you want to enjoy these Peach Sun Tea and Bourbon Cocktails as an evening sipper.
If you prefer, you can certainly serve this as a non-alcohol beverage. But the splash of bourbon and peach brandy is a nice addition, in my humble opinion. I hope you try it out.
You can find links to all the other bloggers recipes on Sherrie’s blog right here. There are over 50 amazing recipes being contributed this year. Hooray! And I want to send out a big thank you to Sherrie for organizing the event and bringing us all together to #drinkthesummer!
I’m pretty excited about the internet this week. Mostly because of tacos.
But also because of nachos, enchiladas, guacamole, margaritas and basically all of the other amazing recipes that go along with Cinco de Mayo. It’s one of my favorite “eating days” of the year (it might even have a leg up on Thanksgiving!), and I know that a lot of my food blogging friends share in my excitement. I can’t wait to see all the creative, drool-worthy Mexican-themed dishes coming down the pipeline this week. I think I’m going to need a second stomach.
I’m kicking things off this week with these Rhubarb-Raspberry Margaritas. Because it’s Monday and I think we need a little boost. The kind of boost that can only come from a shot of tequila delivered in a fruity, perfectly pink cocktail with a tongue tingling salty-sweet rim. Am I right?
You’ll almost always find rhubarb and strawberries paired together in recipes. Their complimentary tart and sweet flavors play off each other perfectly. And it’s a duo that I love using in everything from baked goods to frozen treats. But for this cocktail, I opted to use raspberries to provide the “sweet angle” instead of strawberries. The results are equally (if not even more!) appealing. And it’s got me now thinking about other ways in which I can combine rhubarb and raspberries in the future.
Oh and let’s talk briefly about the vanilla-scented, salty-sweet rim. It’s da bomb. Seriously. Don’t skip this part. It takes these margaritas to a whole new level of awesome. And it only requires a couple of extra minutes of work. Totally worth it.
I really didn’t need any convincing to create a margarita recipe for Cinco de Mayo. But when Kate from Hola Jalapeño announced that she was hosting an entire #margaritaweek on her site, I jumped at the chance to participate. Check out her blog roll here, where she’ll be posting the links to the margarita recipes from the other participating bloggers all week long. You’ll find lots of cocktail inspiration for Cinco de Mayo. And for all the warm, sunny months to come!