Hi guys, hope you're thirsty cause today's all about drinking dranks, #DRINKTHESUMMER. Yup, today, two of the loveliest ladies, Sherrie of With Food + Love and Renee of Will Frolic for Food are hosting an awesome boozy, blogger bash. They've gathered a bunch of my favorite bloggers together to share a summer cocktail, mocktail, or any other form of liquid refreshment with all of you, uh huh, I'm gonna say it again, it's freakin' hot and that means it's time to break out the ice.
I picked up some peaches and blueberries and went ahead and gave one of my favorites, the Kentucky mule, a summer twist! I think mules were made for summer cause they're borderline boozy snow cones packed with ginger-lime goodness, guaranteed to cool you down in an instant. What's better is that they're typically served in the raddest copper mugs, that you can totally press against your forehead, arms, etc. for added cooling benefits.
If you aren't familiar with a mule, there are two main types: Moscow, which is made with vodka, and Kentucky, made with bourbon. Both get some fresh lime juice, a generous splash of ginger beer, and a whole lotta ice. Clearly, both scream summer. But, I wanted to summer the mule up even more so I added two of my favorite fruits of summer: peaches and blueberries!!
This drink was actually dreamed up while sipping on a Moscow with friends who were in town visiting, and my friend Jenni's boyfriend, who just so happens to be an awesome bartender and I, verbally freestyled this drink together (thanks Collin!). We decided on fresh blueberry juice but definitely peach simple syrup, to impart all those summer flavors without clouding the drink (mules should be clear not cloudy).
I cooked up an easy, peach simple syrup, by bringing the sugar and water to a boil with the peaches, then allowing it simmer for a bit to really bring out those vibrant, fragrant peach notes. An ounce of syrup and half an ounce of blueberry juice are all you need to throw your summer mule vibes into overdrive.
And with that, I give you the rest of the #DRINKTHESUMMER crew!
With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushie i am a food blog | Thyme Gin and Tonics Hummingbird High | Thyme Lemonade Brooklyn Supper | Bloody Maria Cocktails Cake Over Steak | Blackberry Bourbon Cocktail Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers Dunk & Crumble | Ginger Peach Whiskey Smash Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail Feed Me Phoebe | Pimm's Cup Cocktail with Fresh Ginger, Lime and Tarragon Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail my name is yeh | Nutella Egg Cream Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint Beard and Bonnet | Pineapple and Cilantro Moscow Mule The Pancake Princess | Strawberry Balsamic Shrubs Edible Perspective | Rosé Slushies Vegetarian 'Ventures | Sparkling Peppered Plum Blush The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer Tending the Table | Plum Spritzer with Ginger and Kafir Lime Appeasing a Food Geek | Sugar Plum Margarita She Eats | Fizzy Lime and Blackberry Shrub holly & flora | Pimm's Cup with Blackberry and Lemon Zest Shrub Salt & Wind | Watermelon Aperol Spritzes Vigor and Sage | Peachy Tomato Basil Gin and Tonic The Pig & Quill | Raspberry Basil Gingerade Fizz Hungry Girl por Vida | Peanut Butter and Berry Smoothie A Brown Table | Fig and Bourbon Summer Smash The Clever Carrot | 5 Minute White Peach Margaritas Cookie and Kate | Watermelon White Sangria le jus d'orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail Chocolate + Marrow | Raspberry Thyme Smash The Bojon Gourmet | Basil Pluot Pimm's Cup Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea what's cooking good looking | Watermelon Basil Colada
Berry Peachy Kentucky Mules
Serves 1, although recipe is easily doubled, tripled, etc.
PEACH SIMPLE SYRUP
- 3 small peaches (or 2 large peaches) pitted and cut into 1/2" wedges
- 1 c. granulated sugar
- 1 c. filtered water
- Crushed ice
- 2 1/2 oz. (good) bourbon
- 1 oz. peach simple syrup
- 1/2 oz. blueberry juice
- 1/2 oz. fresh lime juice
- 3 1/2 oz. ginger beer
- Fresh blueberries, peach slices, and lime wheels, for garnish
- Small saucepan
- Wooden spoon
- Fine mesh sieve
- Copper mugs
- Citrus juicer
- Bar spoon
PEACH SIMPLE SYRUP
- Combine peaches, granulated sugar, and filtered water in a small saucepan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, or until peaches are fork tender. Let cool, to room temperature.
- Strain syrup through a fine mesh strainer. Transfer syrup to a bottle with lid to store in fridge until ready to use. (Peach solids can be used to top ice cream, blended in smoothies etc.)
- Peach simple syrup can be stored in fridge for up to two weeks.
- Fill a copper mug halfway full with crushed ice.
- Add bourbon, peach simple syrup, blueberry juice, fresh lime juice, and ginger beer, then give it a quick stir with a bar spoon.
- Top with ice, filling the mug to the top, then add blueberry, peach, and lime garnishes.
- Serve and enjoy!