Fall’s not quite here yet. Enjoy one last creative summer drink with these Peach Basil Arnold Palmer Cocktails.
Yesterday was the first day it actually began feeling like fall here in NY. Asheley happily fished out a jacket from our coat closet as we left to go to church (side note: she’s very very excited to have a coat closet in our new home… it was her top priority in our home search).
Hello 60° weather.
Being the stubborn person I am (and by stubborn I mean awesome), I’m sticking with t-shirts and shorts until September 23. That’s the official first day of fall. And yes, I had to look that up.
I know what’s coming. Pumpkin this. Apple that. And lots of raking leaves. Gosh I loathe raking. But I love apple cider. So I guess that cancels each other out.
Bottom line… we still have a few days left to sit back and enjoy summer. Drink in hand, of course. So put down that pumpkin beer and whip up a Peach Basil Arnold Palmer Cocktail.
Asheley and I went out for a little date night not too long ago. Kinda a big deal, considering most date nights for us consist of catching up on DVR’d television shows on the couch, trying not to fall asleep before we get through one episode.
And since we really wanted to go all out on our date night, we actually each ordered a cocktail with dinner. A cocktail. Just one. We’re not rolling in dough over here.
The thing tasted like glorious summer in a glass. And I figured, hey, I should try to make this at home instead of shelling out $12 a pop for ’em.
Now our date nights can consist of watching of DVR’d shows and sipping on cocktails. #marriedlife
- 3 ounces peach puree or peach nectar
- 1.5 ounces Sweet Tea Vodka
- 1 ounce lemon simple syrup (recipe below)
- 4 to 6 basil leaves
- Lemon slice, for garnish
- 1 cup sugar
- 1 cup water
- 1 lemon, zested
- ¼ cup plus 2 tablespoons lemon juice
- Muddle the basil and simple syrup together. Stir in peach puree/nectar and sweet tea vodka and add ice. Garnish with a lemon slice.
- Combine sugar, water, and lemon zest in a small saucepan. Bring to a boil over medium high heat, stirring frequently, until sugar is dissolved. Pour through a fine mesh sieve into a small bowl. Discard solids and allow syrup to cool completely. Stir in lemon juice and refrigerate for up to 1 month.