Garden cocktails, 2018 edition

Summer produce is now at its peak in the DC region. Local farm stands are overflowing with corn and melons and tomatoes and squash and all varieties of stone fruit. So I turned to this bounteous harvest for inspiration for my most recent cocktail party. A light sangria perfumed with white peaches. Thai basil, lemongrass, and hot peppers harvested from my own garden for an Asian-flavored gin and tonic. A tequila-based thirst quencher made with watermelon. And grilled peaches to sweeten a whiskey sour. For snacks, I whipped up some salsa and guacamole, and set out a platter of veggies with buttermilk dressing for dipping. What could be easier?

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White peach sangria

• 1 bottle cava (I used Jaume Serra Cristalino Brut)
• ¼ cup brandy (I used Pierre Ferrand 1840 Original Cognac)
• 3 white peaches, cubed
• 2 Tbsp. sugar
• juice of 1 lemon
• pitcher, long-handled spoon, wine glass, ice

Steps

• mix peaches, sugar, and lemon juice in pitcher
• macerate for 5-10 minutes
• add brandy and cava and stir briefly
• pour into glass over ice
• top with 1-2 spoonfuls of peach cubes

Pharaoh Cooler (adapted from The Dead Rabbit in NYC)

• 1 ½ oz. tequila blanco (I used Siete Leguas)
• 1 oz. fresh watermelon juice
• ¾ oz. grenadine (I used homemade)
• ½ oz. lime juice
• 4 drops rose flower water
• seltzer
• cocktail shaker, Hawthorne strainer, bar spoon, Collins glass, ice

Steps

• combine all ingredients except seltzer in shaker
• half-fill with ice and shake until well chilled
• strain into ice-filled glass
• top with seltzer and stir briefly

Thai Gin & Tonic

• 2 oz. gin, London-dry style (I used Bombay Sapphire)
• juice of ½ lime
• 3-4 leaves Thai basil, plus 2-3 for garnish
• 1 slice cucumber
• 1 small piece lemongrass
• 1 small slice of bird’s eye pepper, plus 1 for garnish (can substitute serrano)
• tonic water (I used Fever-Tree Indian)
• shaker, muddler, Hawthorne strainer, bar spoon, Collins glass, ice

Steps

• combine all ingredients except gin and tonic and garnishes in shaker
• muddle well and add gin
• half-fill with ice and stir until well chilled
• strain into ice-filled glass
• fill with tonic and stir briefly
• top with garnishes

Gentleman Caller

• 2 oz. bourbon or rye (I used Bulleit 95 Rye)
• ½ grilled peach (see below)
• juice of ½ lemon
• ½ oz. simple syrup
• 3-4 mint leaves, plus 2-3 for garnish
• 2 dashes orange bitters (I used homemade)
• shaker, muddler, Hawthorne strainer, fine-mesh strainer, bar spoon, rocks glass, ice

Steps

• halve peach, remove pit, sprinkle with a pinch of sugar, and grill on both sides until soft and lightly charred
• combine syrup and mint in shaker and muddle
• add peach and muddle again
• add remaining ingredients except garnish
• half-fill with ice and stir until well chilled
• double strain into glass over ice and garnish