Plum Tarragon Fizz
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
Seltzer
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.
Summer Party Punch: Peach Lemonade Punch
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.
DIY Peach Liqueur
Summer fruit! If you’re lucky enough to have too many peaches (or have some in the freezer), then here’s a DIY liqueur project that will allow you to add a little summer to your cocktails even after the season’s over.
DIY Peach Liqueur
1 cup vodka
2 peaches, pitted and chopped
3 inch piece of lemon zest
3/4 cup sugar
3/4 cup water
Steep vodka, peach, and lemon zest for 2 days. Taste. If the peach flavor is too weak, steep for another day. Strain and filter mixture through through two layers of cheesecloth, pressing down to extract liquid.
Make simple syrup by heating sugar and water for about five minutes. Once cooled, mix simple syrup with the peach infusion. Let rest for a minimum of one day.