My backyard is full of tasty plums! Inspired by the Peach Lemonade Punch, I created a Plum Fizz that also used the tarragon and Meyer lemons from the garden (as well as the Nolet’s I received).
You could easily use another basil and/or lime instead, and it would pair well with the plum and gin. It’s refreshing and summery …
Plum Tarragon Fizz
1 ripe plum, pitted and sliced (reserve 2-3 slices)
3 large sprigs of tarragon (reserve 1 sprig)
1 1/2 ounces gin
1 ounce simple syrup
2 Meyer lemon slices
Muddle the sliced plum and tarragon in a cocktail shaker. Add ice, gin and simple syrup then shake. Strain into a glass filled with ice cubes and reserved plum slices. Top off with seltzer and garnish with lemon and tarragon sprigs.
Nolet’s is one of my favorite gins. The lovely floral notes go perfectly with summer fruit, so I took them up on their offer to send me a bottle so I could create my own summer punch. As inspiration, they gave me this peachy recipe. Sounds like it would be great for a big barbecue.
I’m thinking my recipe will use plums from my backyard, but in the mean time here’s another stonefruit-and-gin combo to try!
Peach Lemonade Punch
750 ml Gin
2.25 L Lemonade
375 ml Elderflower liqueur
2 bags frozen peaches or 3-4 peaches (pitted nad sliced)
Mix all ingredients in a pitcher or jar and stir. Serve over ice and garnish with a peach slice.
The Hendrick’s Gin Cucumber Basil Smash
Summer has announced itself very loudly around these parts. While I’m not into the heat, I am into summer cocktails. My cucumber plant is already producing. Time for a cucumber cocktail!
Gin Cucumber Basil Smash
Created by Hendrick’s National Brand Ambassador, Jim Ryan
1 1/2 ounces gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
One small bunch of basil (3-5 leaves)
3-5 cucumber wheels
In a mixing glass, muddle basil, cucumber and simple syrup. Add gin, lemon juice and ice. Shake well and fine strain into an iced double rocks glass. Garnish with a bunch of basil and a cucumber wheel.
Hendrick’s Gin sent me this delicious recipe. I don’t share brand recipes often … but when I do, it’s because I like them!
I wasn’t provided with any product or compensation for posting
Horse & Carriage from Saveur
What punch should you make for your holiday party? Here is my official endorsement: Horse & Carriage! I made this last week and it was a hit. Gin, elderflower and champagne are an obvious (to me) combination, but what really made this punch stand out was the chamomile tea. It added complexity and sophistication to what otherwise could have been a bit of a one-note concoction. I wish I had made a double batch! (It went fast.)
I modified the recipe a bit from Saveur’s to include more sparkling wine. I think this is a big improvement on the flavor, with the added benefit of making a larger amount of punch. It didn’t taste very balanced the original way, in my humble opinion.
Horse & Carriage (modified)
4 tablespoons citrus sugar (recipe below)
6 ounces fresh lemon juice
6 ounces gin
3 ounces St. Germain elderflower liqueur
3 ounces triple sec
10 ounces cold chamomile tea
8 oz. sparkling wine
Lemon and orange wheels, pomegranate seeds for garnish and ice block (instructions below) Continue reading
It’s fall … even though the weather where I am doesn’t quite feel like it yet. To get a little of that autumnal atmosphere into my life, I mixed up an apple cocktail. It’s simple to make, but has a lot of complex flavors going on. The floral notes in the gin really went well with honey. Come on, fall! I’m ready for you!
It’s no secret Nolet’s is one of my favorite gins, so I was more than happy to try this recipe when they sent it to me. I just used plain old clover honey (like the kind that comes in a squeezy bear), but this would be excellent with some blackberry honey or orange honey.
2 ounces gin
1 ounce fresh apple juice
1/2 ounce fresh lime juice
1/2 ounce honey
Shake all ingredients over ice, and then strain over fresh ice into a rocks glass. Garnish with apple slice.
Recipe by Theo Lieberman, Milk & Honey (NYC)
Photo by Alice Gao