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 SmashIngredients:2 oz. Bourbon1 oz. Lemon juice1 oz. Thyme Simple syrup or plain simple syrup1 Ripe peachFresh Ice2 Sprigs fresh thyme, one stripped of leavesThyme Simple Syrup:½ cup sugar½ cup waterA few sprigs of thymeInstructions: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 MuleIngredients:1 12 oz ginger beer1 juiced lime6 slices of jalapeño seeded (approximately 1 jalapeño)1 tablespoon of chopped cilantro8 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 LimeadeIngredients:•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).