One of our favorite things about summer is all the delicious produce. If we’re being honest, we have to admit that we can go a little bonkers at the farmers market, and then end up with too many things all going ripe at once. This is what I refer to as “Avocado Panic”. We’ve all been there; you get a bag of rock hard avos, patiently wait for them to ripen, and then all of a sudden HOLY LITERAL GUACAMOLE WHAT DO I DO WITH ALL THESE DANG AVOCADOS (answer: literally make guacamole). For non-guacamole related, fruit-ripening panic, we like to get a little creative...chop up those extra ripened goodies, toss ‘em in the freezer, and you’re halfway done with making a frosty summer cocktail.
* Pro farmer’s market produce tip: Ask the vendor if they have any “seconds”, bruised or “ugly” fruit that you can buy for cheap...sometimes they just give them away! Today we’re going the ugly route by using items from our Imperfect Produce box. Not only does this delivery service save us a schlep to the market, it also cuts down on the 20 million pounds of “ugly” produce that farmers are unable to sell to large retail stores and are destined to become food waste in a landfill.
Frozen Fuzzy Navel:
A slushy-frozen version of this peach classic cocktail? We’ll take ours poolside, please! Chopped up frozen peaches are the star of this frosty fella...
1 - 12 oz. can frozen orange juice concentrate, softened
2 cups frozen peaches
1 cup vodka
1 cup peach schnapps, like DeKuyper
1/2 c. orange liquor, like Grand Marnier
Sliced peaches, for garnish
1/2 cup ice cubes
In a blender, pulse orange juice concentrate. Add frozen peaches, vodka, schnapps, orange liquor and ice and blend until smooth.
Pour into glasses and garnish with peach slices.
Peach Gin Fizz:
One way to save those peachy flavors? Make your extra fruit the base for a simple syrup that will last at least a month in your fridge. Got friends over and cocktail hour suddenly rolls around...you’ve got a drink that comes together easy, just add gin and club soda. We can’t wait to try versions of this with other stone fruits like nectarines and plums. Who knew something so simple (syrup) could be so dang tasty?
For the Simple Syrup
2 white peaches, sliced
1 cup water
1 cup sugar
For the Cocktail
3 Tbsp. peach simple syrup
1 oz. gin
A pinch of superfine sugar
Peach slices & blackberries for garnish
Place peaches, water and sugar in a pot over medium heat. Bring to a boil and let cook for 5 minutes until peaches are macerated. Reduce to low and let simmer until liquid is reduced by half (12 minutes or so).
Remove from heat and let cool. Once cool, strain through a fine mesh sieve. (Note: reserve the peaches if you'd like. They're like candy at this point. I may or may not have put them on vanilla ice cream when they were still warm. Good life decision.)
Allow to fully cool.
Store in the refrigerator.
To Assemble Cocktail
Pour simple syrup, gin, and ice into a shaker.
Shake vigorously to mix and chill.
Pour mixture into a glass over ice.
Top with club soda and garnish with a peach slice, maybe a few blackberries and a mint sprig...it’s summer ya’ll!