September 14, 2012
In Florida we have another thirty days to continue to feel the full brunt of the summer heat, and on an afternoon after my markets, a beautiful cocktail such as this one always hits the spot. I put together this post to celebrate the anniversary of The Friday Cocktail with Barbara of Creative Culinary. Not only does Barbara have a fabulous blog, but her full time busniess is building and providing web support over at Kinetic Webs. Barbara is having a big celebration today over at Creative Culinary and if you follow that link, you will see a huge line-up of brilliant cocktails from all over the blogosphere!
I hope that you will enjoy this drink, it uses my Peach Bourbon Jam as the sweetner instead of sugar and also uses my most favorite ginger beer in the whole world which is Bundaberg.
2 Shots Bourbon
10 Lemon Verbena Leaves
1 Stalk Lemongrass
2 Tbsp Peach Bourbon Jam
1 12.7 oz Bottle Bundaburg Ginger Beer
For garnish: Lemon slices and Lemon Verbena Leaves
1. Take the Lemon Verbena Leaves and Lemongrass and pound out just a touch with the back of your wooden spoon to bring out the flavors.
2. In a mixing cup, add 2 shots bourbon, 2 tbsp peach jam, juice of the lemon and your bottle of ginger beer.
3. Ready your two glasses, build the glass up in layers, add crushed ice, bruised lemongrass and verbena, crushed ice and more leaves.
4. Pour your cocktail mixture over the ice and garnish.
Fabulous cocktail for a hot summer afternoon by the pool!