Because sometimes you need booze in your smoothie.
On a toasty Friday afternoon at the beginning of the month, it was too hot and too end-of-the-week-y to focus, so I broke out the blender, tossed in some over-ripe peaches that had almost reached fermentation status on my counter along with some bourbon and ice and WHAMO! I stopped working.
And started sipping.
And the more I sipped, the more I realized, we’ve been doing this cocktail thing all wrong…
The slush is where it’s at. Sure, I can dig a hand-shaken super herb-infused overly pretentious cocktail just like any high-waisted jort toting hipster, but when in need of a booze cruise to get the weekend started? Slush for president.
This summer has been all about fresh fruity cocktails au natural. Using wine or booze and seasonal fruit along with a natural sweetner, such as agave, maple syrup, honey, or coconut palm syrup, “skinny,” or healthierish cocktails are super easy to make. Plus, using a natural liquid sweetner eliminates the need to make simple syrup, thus saving you time.
I was reading in this month’s edition of Bon Appetit that slushes (or slushies) are the rage in the cocktail world this year. Can’t say I was too surprised, because they’re so simple to make and there are as many flavor options as there are fruit.
I know this is going to come to you as a shocker, but…peach and bourbon mesh fabulously together. Making a slush using fresh ripe (like, drippy ripe) peaches, a splash of lime juice, the bourb, some ice, and pure maple syrup makes for a refreshing cocktail that happens to be lightning fast to prepare.
Options for recipe change-ups:
- Use spiced rum or whisky instead of bourbon
- Use lemon instead of lime
- Add a splash of ginger beer or sparkling water
- Add full-fat canned coconut milk to make it creamy
- Add ice cream to make it a boozy milkshake
Whatever you do, just be sure to pour with a heavy hand. Not that I’m trying to get you pickled (totally trying to pickle you). Enjoy these while listening to the new Bastille.