mocktail

Saturday is the 140th Running of the Kentucky Derby. All three of my kids are smitten with horses but especially my son, George. Everything is horses! Of all my kids’s obsessions Legos, Wii, Princesses, the horses are my favorite. I love that he has such an interest in such a beautiful animal. We love reading books, and pretending to be jockeys and watching Secretariat over and over again. It must be in our blood. My great grandfather before leaving Ireland for Chicago was a blacksmith.

Since I know we will be glued to the TV on Saturday for coverage of the race, this THIRSTY THURSDAY I thought I should learn how to make some Mint Juleps.

Also, because I cannot do anything traditionally, I made a change as a nod to my Irish roots and used made them with Irish Whiskey instead. In addition, I decided to make a NON ALCOHOLIC version so the kids and and anyone who is refraining from alcohol can join in on the fun!

Irish Mint Julep (makes one cocktail)
2 TBS simple syrup (in a sauce pan over low heat mix equal parts sugar and water and stir until sugar is completely dissolved and cool. Keep on hand for you cocktails for the day.)
1 shot (2 oz) Jameson Irish Whiskey
5 fresh Mint sprigs
1/2 cup crushed iced

In large glass muddle together mint and simple syrup. Pour this mixture over a small glass filled with ice and top off with Jameson. Garnish with another sprig of mint.

Virgin Julep Tea
6 oz Sweet Tea (CLICK HERE for my recipe, you may also steep mint leaves with tea for extra boost of mint flavor)
5 fresh mint sprigs
Sparkling Water or Club Soda
1/2 cup crushed ice

In a large glass muddle together mint and crushed ice. Pour in tea and and stir. Top off with a few ounces of sparkling water or club soda for some fizz and garnish with mint.

Now, time to decide which hat to wear!

This #ThirstyThursday was organized with Red Envelope as part of their #redBar project.

If Juleps are not your thing, but beverages are, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

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‘Tis the season of brunch! If you want my honest opinion, it is always time for brunch, but with Easter almost here and the weather making it easier for us to dine al fresco, brunch is where its at. This week for THIRSTY THURSDAY, I thought I would tackle my favorite brunch cocktail (next to mimosas and bloody mary’s): PEACH BELLINIS. I also thought it would be nice to have two options for guests, so I made both an alcoholic version or a non alcoholic version.

For the non-alcholoic version I used peach nectar, which I must say was not easy to find. If you are having trouble finding it, there several juices at the supermarket such as peach mango or peach berry that would work just as well.

Virgin Peach Bellinis (makes 2 large bell inis)
1 1/2 cups frozen peaches
1/2 cup peach nectar or juice
1 can lemon lime soda
(you can add more ice to blender to make it more of a slush consistency)

In a blender, add peaches, nectar, soda, and ice. Blend until smooth and poor into glasses with a straw. I used Mason jars. Serve with straws immediately.

For the Traditional Peach Bellinis I thought it would be nice to add an additional kick, so I added some Peach Vodka, which can be easily found. Go figure.

Traditional Peach Bellinis (makes 1 cocktail)
2 oz chilled Absolut Peach vodka
2 oz chilled peach nectar
4 oz chilled sparkling wine
Sliced or frozen peaches for garnish

In a champagne or wine glass, add vodka and peach nectar. Using a small straw or stirring stick mix the vodka and nectar. Top with chilled sparkling wine. Serve immediately.

If peaches are not your thing, but beverages are, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

Tag

Thirsty Thursday: Two Kinds of Juleps

Thirsty Thursday: Peach Bellini (With and Without Alcohol)