Thirsty Thursday August 16th

Dog days of summer are wearing thin.  Come in and sample a couple of refreshing summer cocktails Thursday August 16th from 5:30-7pm.  This event is FREE.  Learn how to use the produce you’ve grown in your gardens and make fun cocktails out of them.   We will be serving up:

Peach Bourbon Thyme Smash

Ingredients:

2 oz. Bourbon
1 oz. Lemon juice
1 oz. Thyme Simple syrup or plain simple syrup
1 Ripe peach
Fresh Ice
2 Sprigs fresh thyme, one stripped of leaves

Thyme Simple Syrup:
½ cup sugar
½ cup water
A few sprigs of thyme

Instructions:
In a martini shaker add bourbon, lemon juice and simple syrup. Cut peach in half remove pit and squeeze smashing the peach in your hand over the martini shaker. Any peach pieces that fall in is fine.
Shake vigorously to infuse ingredients.
Fill a low ball glass with fresh ice and pour in bourbon mix.
Garnish with fresh thyme and a peach wedge {optional}

Thyme Simple Syrup:
In a small saucepan combine the sugar, water and thyme.
Once it boils, remove from heat and let cool completely.
Remove thyme and transfer to a container and chill in the fridge until ready to use.

Spicy Cilantro Moscow Mule
Ingredients:
1 12 oz ginger beer
1 juiced lime
6 slices of jalapeño seeded (approximately 1 jalapeño)
1 tablespoon of chopped cilantro
8 oz of vodka (1 cup)

Instructions:
Fill two (20 ounce) copper mugs with ice.
In a small pitcher, muddle the chopped cilantro with the 1 juiced lime and 6 jalapeño slices.
Pour the vodka and ginger beer in, mixing well.
Pour the drink mixture equally into the copper mugs.
Garnish with a fresh sprig of cilantro and remaining jalapeño slices.
Lime/Lemongrass Limeade
Ingredients:
•1 cup white sugar
•1 cup water
•⅓ cup lime leaves (about 20 leaves)
•¼ cup chopped lemongrass stalk
•1 cup lime juice (for me, this was about 7 limes)
•3 cups cold water + 1 cup ice
•Lime wheels for garnish (optional)

Instructions:
Combine the sugar, 1 cup of water, lime leaves, and lemongrass in a saucepan over medium heat. Allow the simple syrup to steep for 10 minutes. Strain the leaves and lemongrass pieces from the liquid. Let cool for 10 minutes.
Combine the cooled syrup with 3 cups cold water and 1 cup of ice. Stir in the lime juice. Serve over ice with lime wheels (if desired).