The Kitchn: Cool down with a peachy keen cocktail
6 ounces ginger beer (I used Reed’s Extra Ginger Brew)
1 1/2 cups ice, preferably crushed
Fresh mint sprigs, for garnish
Lime wheels, for garnish
In a blender, combine the bourbon, fresh peaches, lime juice and ginger beer. Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency. Pour the frozen peach bourbon mule into copper mugs, if you have them; otherwise, any cocktail glass will suffice. Garnish with fresh sprigs of mint and lime wheels.
Recipe notes: If peaches aren't in season, you can easily substitute frozen peaches. Just be aware that you may use a little less ice. I like to freeze seasonal fresh fruit when it's abundant and less expensive so that I can "eat in season" whenever I'd like.
If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
Take the time to pre-chill your ingredients so that the ice remains cold and doesn't quickly dilute the drink when you mix it.
(Jayme Henderson is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
