Cocktail of the Week: Peach and Bourbon SEPTA Slushy

SEPTA Slushy

Cocktail of the Week: Peach and Bourbon SEPTA Slushy.

For everyone heading back to a working week of high temps and SEPTA delays. This slushy and spicy peach and bourbon concoction will help you to cool down and relax after that delayed, hot ride on the R5!

2oz Maker’s Mark or your favorite Bourbon
2 ½ cups Frozen Peaches
3 dashes Angostura Bitters
4oz Lemonade
3 ice cubes
Cardamom
Mint for garnish

Put Bourbon, Frozen Peaches, 3 dashes of bitters, Lemonade, Ice Cubes and dash of Cardamom in a blender. Puree or pulse until smooth. Spoon into a tall glass. Garnish with mint. Enjoy!

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Cocktail of the Week: Kentucky Mule

kentucky-muleCocktail of the Week:  Kentucky Mule

A delicious reason to break out my favorite copper mugs!  While specialty barware is not required, you will want to celebrate this southern sipper!

2oz Maker’s Mark or your favorite Kentucky Bourbon.
Ginger Beer  (4-6oz per cocktail)
Fresh Lime (one half per serving)
2 sprigs of Fresh Mint

You can make this drink right in your mug but to meld the Mint and Lime flavors, I prefer to mix in a shaker.  Place one sprig of Mint in a cocktail shaker and muddle with a muddler or the back of a spoon crushing the leaves to extract flavor.  Roll the Lime on your counter applying pressure to help break the juice capsules inside.  Slice the Lime in half through the middle.  Squeeze ½ of the Lime over the crushed Mint then drop it into your shaker.  Add enough ice to the shaker to fill your glass and top with Maker’s Mark or your choice of Bourbon.  Cover and shake hard.  The ice will help macerate the Lime and Mint further enhancing the flavor.   Pour everything into a copper mug or a chilled glass,  top with Ginger Beer, garnish with Mint.  Sip and enjoy!

What’s ginger beer?  Ginger Beer is a fermented beverage made from ginger.  Ginger Beer has a deeper flavor, cloudier appearance and frothier pour compared to its sweeter, bubblier carbonated cousin ginger ale.

Citrus Tip:  When using lemons, lime or other citrus juice in cocktails or cooking, try microwaving your fruit for 20 – 30 seconds before slicing to aid in bursting the juice capsules inside.

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Cocktail of the Week: a Malbec cocktail the New York Sour

NY Sour Malbec CocktailCocktail of the Week: a Malbec cocktail the New York Sour
The Philadelphia area has been turned upside down by the imminent and eminent visit of Pope Francis. While I jump on the bandwagon or should I say Popemobile, this week’s cocktail features another great product of Argentina – Malbec – heavenly to drink by the glass and a divine way to add a little spirit to your cocktails.

2oz Bourbon
1oz Lemon Juice
1oz Simple Syrup*
½oz Malbec

Fill a shaker with ice and top with Bourbon, Lemon Juice and Simple Syrup. Shake then strain as you pour over ice in a rocks glass. Carefully pour the Malbec over the back of a spoon so that the wine stays at the top of the glass. Amen!

* Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. Store in a tightly closed glass jar in the refrigerator for up to 4 weeks.
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Cocktail of the Week: Mint Julep

Mint Julep
While traditionalists might insist on Kentucky Bourbon some smooth Tennessee Whiskey makes a mighty fine drink!
2 Sprigs of Mint Leaves
2 oz Bourbon or Tennessee Whiskey
2 Tbsp Simple Syrup
Powdered Sugar
Crushed Ice
In the bottom of a julep glass or a rocks glass add 2 Tbsp Simple Syrup. Muddle(smash) one Sprig of Mint with a muddler or the back of a spoon in the Syrup. Fill the glass with crushed ice. Top with Whiskey and stir. Lightly dust the top with Powdered Sugar and add the final Sprig of Mint as garnish. Enjoy!

Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. Store in a tightly closed glass jar in the refrigerator for up to 4 weeks.

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