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Moscow Peach Punch

moscow_peach_punch

Recipe & Photos by Kristy Gardner - SheEats.ca

I had every intention of canning peaches last summer, hoarding them away and saving them for the cooler months when I’d need a little bit of Okanagan sunshine. In season, they’re glorious: juicy, sweet, delicious.

Moscow Peach PunchThe problem (if I could call it a problem) is that I’ve taken to drinking them. In copious amounts. With vodka, large handfuls of backyard fresh herbs, and long days with good friends.

. . . Will peaches make it to the cellar (aka the back of my closet) this year? Maybe. It depends on how often you come over for a refreshing glass of Moscow peach punch.

This cocktail is the playful child of a Moscow mule and a mojito. Loaded with fresh seasonal fruit, organic herbs, and ginger beer, it’s crisp, not too sweet, and loaded with everything that makes summer in BC worth experiencing.

 

MOSCOW PEACH PUNCH

Serves 4

  • 6 ripe peaches (nectarines work too), pitted and roughly chopped
  • juice of 3–4 lemons
  • 2 Tbsp organic cane sugar
  • 1 cup water
  • handful of fresh mint, stemmed
  • 4 oz “Claire” 750 vodka from Deep Cove Brewers and Distillers
  • 4 cups (non-alcoholic) ginger beer
  • ice
  • peach slices and mint, to garnish

Place the chopped peaches, lemon juice, sugar, and water in a medium pot. Bring to a boil over medium heat and simmer, stirring often, until the peaches begin to break down (about 10 minutes). Purée until smooth, then refrigerate until cool. In a large pitcher, gently muddle the mint. Add 2 cups peach puree, vodka, ginger beer, lots of ice, and stir. Serve with extra peach slices and mint. Enjoy the sweet taste of summer.

Freelance writer and photographer Kristy Gardner has a penchant for locally grown organic food, seasonal cocktails, carbs, bad 80s films, bourbon, and pigs. Find her at SheEats.ca
 
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