Nectarine Mojito with Basil

Cocktail Friday is here! It’s been ages. There’s a big cocktail shaped hole in my heart. Or there was...until TODAY! The boys and I walked to the park this morning, played for about 15 minutes, and got rained on. So we booked it home, hopped in the car, and went to the grocery store. The moment we walked through the automatic doors, I was hit with the sweet scent of stone fruit from a gigantic display in the produce department. I picked up some perfect nectarines, followed by bright green basil, and knew I had to make something as soon as possible with my treasures. So, this nectarine basil mojito was born! It has no added sugar and a light, fresh flavor that is perfect for the dog days of summer when you think the heat might actually make you pass out.

I’m not a fan of super sugary cocktails, so this mojito makes me particularly happy. If you want it to be a little sweeter, you can add some maple syrup or agave when you muddle the ingredients in the glass. Also, if you have an issue with texture-y things in your drinks, feel free to make a purée out of your nectarines. Just peel, add to a blender with the basil rum, and give it a whirl until smooth. Then follow the recipe as written!

Cheers, friends! I hope everyone has something to look forward to this weekend.

Nectarine Mojito with Basil

makes 1 cocktail

• 1/3 of a very ripe nectarine, thinly sliced*
• 1 1/2 oz white rum (coconut rum is also tasty)
• 1 tablespoon lime juice
• 1 large basil leaf, julienned
• 3 mint leaves
• sparkling water
• crushed ice
• basil leaves, nectarine slices, and lime slice for garnish

In the bottom of a glass, muddle the nectarine slices with the rum, lime juice, mint and basil leaf (this is also where you would add any sweetener, if using).

Add ice to the glass, followed by a splash of sparkling water.

Garnish and serve!

*It is important that the nectarine is very ripe. This ensures as much flavor and sweetness as possible.

Red White & Blue Prosecco Sangria

Ah, Sangria. It's the perfect way to refresh on a hot afternoon and an ideal cocktail to serve to guests. I love how Sangria leaves room for creativity. Red wine, white wine, and even sparkling wines make the perfect base. From there, you just need to add something sweet along with some fruit. It all comes together perfectly every time. This Prosecco Sangria is quite possibly the most refreshing sangria everrrrrrr. Just throwing that out there.

This time of year, something light and bubbly fits perfectly into any celebration. Here, I've used white peaches, blueberries and strawberries. Instead of adding anything sugary, I simply smashed an entire peach with the small bit of bourbon the recipe calls for, then poured it through a strainer into a pitcher. This recipe makes enough for 4-6 people but it is very easy to double or triple if needed.

If you've got some extra Prosecco lying around but perhaps a different variety of fruit, give it a try and use this recipe as a guide. It is extremely adaptable!

And with that I wish you all a happy and safe 4th of July weekend!

Red, White & Blue Prosecco Sangria

Serves 4-6

Total time: 5 minutes

Ingredients

• 1 cup bourbon
• 1 lemon, juiced
• 5 ripe (but not too ripe) white peaches, 1 left whole, the rest peeled and thinly sliced
• 2 cups strawberries, quartered
• 1 cup blueberries
• 1 bottle Prosecco, thoroughly chilled

Instructions

1. Peel the peach that remained whole.
2. In a large bowl, combine the bourbon and the whole peach. Mash the peach with the bourbon and pour through a fine mesh strainer over a large pitcher, using a spatula to press all the liquid out.
3. Add the remaining peaches, the blueberries and strawberries to the pitcher with the peach bourbon.
4. Cover with plastic wrap and let sit for 2-3 hours.
5. Just before serving, pour the Prosecco and lemon juice into the pitcher and stir gently to combine.
6. Serve immediately.

Notes

The level of sweetness in the recipe relies on the sweetness of the peaches you're using. If you find they are not as sweet as you'd like, feel free to add a little maple syrup to the peach bourbon mixture (I like it for the flavor and how easy it is to mix into a drink vs. honey).

10 Summer Cocktail Recipes

Summer is in full swing which means BBQ parties, pool parties, impromptu cocktail parties and lots of reasons to try new cocktails recipes! To make summer cocktailing a little easier for you, I've put together a list of my 10  summer cocktail recipes from Set the Table. TEN cocktail recipes all in one place. Just for you. That's a good reason to say 'cheers'!

Whether you're hosting an Independence Day bash or just need some cocktail ideas in your back pocket for last minute gatherings, this list has you covered. 

1. Meyer Lemonade with Roasted Strawberries. Because how could you not love this vodka-spiked beauty?

2. Summer Sipper. Orangey, basily, gin-y. Those are all valid words on Fridays.

3. Campari Basil Mojito. Vibrant red with bursts of basil leaves.

4. Sweet & Spicy Thai Pineapple Cocktail.Sweet pineapple with a little heat from some red pepper. Classic Thai flavors transformed into a beautiful cocktail.

5. Pimm's & Ginger Beer. The classic herbal flavor of Pimm's is kicked up a notch with spicy ginger beer. Cool and refreshing.

6. Basil Gin Fizz.  This is one of the most pinned cocktail recipes on the site. A classic gin fizz is given a summery lift with fresh basil leaves and a hint of honey.

7. Prosecco Float with Raspberry-Thyme Sorbet. This cocktail is perfect for a last minute get together. Just have a bottle or two of prosecco on hand in the fridge and a pint of my raspberry-thyme sorbet in the freezer and you've got everything you need!

8. Boozy Creamsicle Shake. A childhood classic made for adults. This Creamsicle Shake (which can be made boozy or not) is a great way to cap off a fun day at the lake.

9. The Smokey Spicy Lemon. This cocktail is based on a favorite recipe of mine from way back in the day on Tokyo Terrace: The Spicy Lemon. This pretty cocktail is sweet, sour, and has a hint of smokey spice from chipotle powder.

10. Pineapple-Coconut Mojito. This refreshing twist on a mojito is all things summer. Fresh pineapple, coconut rum, and zingy mint leaves make this a must-make for summer!

There you have it! Ten perfect summer cocktails.

Have a safe, fun, sunburn-free summer!

Cocktail Friday: Spiked Lemonade

My sister, Rebecca (who also blogs here), will be taking the reigns on Fridays for a while and I am SO excited about it! Armed with her trusty iPhone and lots of Happy Hour experience, I know she will be bringing some great stuff to Set the Table! This spiked lemonade is perfect for summer, which officially starts tomorrow.

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It's been stormy in the Midwest this week. In Minneapolis, the Mississippi is getting a little too mighty. Minnehaha Creek is rolling up and up and up into the backyards of South Minneapolis and strong winds have knocked down trees and caused power outages almost every other day.

We've heard the power is out at home. I'm in Chicago for a few days though and here, the power is definitely ON.

Generally, I don't mind when the power goes out for a little while. It's not like we live in a loud place (we're basically in the country). Still, there is the tug of the iPhone, the hum of the appliances, and the lure of the television. But when the power goes out? Quiet. Quiet like you never knew it was so loud in the first place. Nothing beeps or blinks or hums and time stretches out like taffy. It's a mini wake up call.

Lemons to Lemonade | Set the Table

This weeks cocktail is a version of lemonade that will make you rethink how you make lemonade forever. I promise.

The ingredients are the same but instead of juicing the lemons, you use the entire fruit. The lemons are chopped and puréed and the sugar is added through a filtering process that is a little labor intensive but ultimately makes a beautiful, soft, smooth, and almost 'milky' drink.

Spiked Lemonade | Set the Table

I stored the leftovers in a pitcher in the refrigerator for a few days and it kept perfectly - just the thing for a summer party.

Spiked Lemonade

Yield: Makes about 5 cocktails

This intensely lemony spiked lemonade is perfect to make for summer parties. The recipe has been barely adapted from The Guardian (here) and the amounts have been halved. Double it for a large group. The lemonade keeps well in the refrigerator if you'd like to make it ahead of time.

Ingredients

• 4 unwaxed organic lemons, cut into small pieces (see photo above)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 cup gin
• Fresh sage leaves for garnish

Instructions

1. In a blender or food processor, pulse the lemons and 2 tablespoons sugar until pureed.
2. Pour the puree into a strainer set over a pitcher and let the liquid run through.
3. Transfer the remaining pulp back to the blender and add another 2 tablespoons of sugar along with the water. Pulse a few times and strain again.
4. Repeat this process until the you have used all the sugar.
5. Throw the remaining pulp away. Add the gin to the pitcher and stir to combine.
6. Pour into ice filled glasses and garnish with a fresh sage leaf.