Who says all that fresh-from-the- farm summer bounty has to end up in the salad bowl?
I say swipe the best of the bushel and hit the bar. There’s no time like midsummer to refresh yourself with an organic, local, sustainable, cruelty-free cocktail.
(Bonus: According to the July/August Eating Well magazine, a recent study shows that the body absorbs antioxidants from fruits more easily when there’s alcohol in the mix.)
Here are a few of my favorite summertime drinks.
Fresh Colorado Peach Bellini
A lovely way to fade into a hot weekend morning, or cool down after a hot weekday afternoon. Makes one drink, but make extra and invite a friend.
Ingredients
1 ripe Colorado peach (any variety, although white peaches are the most traditional)
Champagne or other sparkling white wine (prosecco, cava, or an American or Australian sparkler)
Peach slice for garnish
Directions
Peel peach and remove stone. Place in blender with 2 ounces champagne. Blend until smooth.
Spoon 2-3 ounces peach puree into flute. Fill flute with champagne. Garnish with peach slice and serve on the front porch.
Cucumber Gimlet
Traditional gimlets are made with lime juice, but cucumber is one of the most refreshing flavors at the farmers market. Take advantage. Note: If you’re not a gin drinker, substitute your favorite vodka. This recipe makes one drink, but you’ll have some cucumber juice left over in case you need another.
Ingredients
1 large cucumber (preferably from your own garden), peeled and seeded
2 ounces gin
1 tablespoon fresh lemon juice
Cucumber round for garnish
Directions
Roughly chop cucumbers. Add to blender and puree until smooth. Strain through a fine-mesh sieve until all juice is released, about 1/2 hour. (Or longer. It helps to press down on the solids with a small bowl filled with beans.)
Fill bar glass halfway with ice. Add 2 ounces cucumber juice and 2 ounces gin, and lemon juice. Stir until beads of water appear on surface of the bar glass. Strain into chilled cocktail glass. Garnish with cucumber slice and serve in the backyard.
Frozen Mixed-Berry Swamp
Contrary to popular belief, blender drinks are not ideal for large group events. They’re best enjoyed in parties of four or less, so that everyone is served at once, you’re not tied to the blender making batch after batch, and your guests aren’t subjected to constant conversation-stunting noise. This recipe serves 4.
Ingredients
1/2 can frozen limeade
1/4 cup freshly picked mixed berries (blueberries, strawberries and/or blackberries)
8 ounces vodka
1/4 cup fresh mint leaves, picked from your backyard or windowbox
2 cups crushed ice
Fresh mint sprigs and lime rounds for garnish
Directions
Add frozen limeade, berries, vodka, mint leaves and crushed ice to blender. Blend until smooth but not liquefied, about 15 seconds with additional 3-5 second pulses if necessary.
Pour into highball glasses and garnish with mint sprigs and lime rounds. Serve poolside or under the pergola.
Dining critic Tucker Shaw can be reached at 303-954-1958 or at dining@denverpost.com.
Got a summer cocktail to share? Tell us about it in the comments section below:
