Winter’s End Cocktails

Even though an end is not quite in sight, us (and most) New Englanders have just about had it with these bone chilling temps. We’ve decided to start celebrating the end of winter with some fruity cocktails to remind us that spring will come! These recipes are simple, beautiful, and perfect for a night in with friends!

{ Clockwise from top left  // White Peach Gin Fizz // Winter Champagne // Tequila Ruby Reds // Cucumber Rosemary Gin & Tonic }

// White Peach Gin Fizz

For the peach simple syrup:
1 white peach, cut into 1/2 inch thick slices
1/2 cup sugar
1/2 cup water

Macerate white peach slices in a small saucepan with the sugar and water. Once the peaches have been made relatively pulpy, bring the mixture to a boil over medium heat, then lower the heat to a simmer and allow to cook for 30 minutes. Remove it from the heat and allow to cool completely before straining the peach pulp out and reserving the syrup. Keep the syrup refrigerated until use.

For the cocktail:
1/2 cup Prairie Organic gin, chilled
3/4 cup club soda, chilled
3 tablespoons white peach simple syrup, chilled
pinch turbinado sugar
4 raspberries, for garnish
4 white peach slices, 2 for muddling & 2 for garnish

To make, muddle 2 of the peach slices in the bottom of the serving glass. Add the gin, club soda, 3 tablespoons of the simple syrup, and the turbinado sugar. Stir until blended. Garnish with the raspberries and float the remaining two peach slices on top of the drink to form a heart. Serve immediately.

// Winter Champagne

1 bottle of champaign

orange bitters

orange juice

orange peel and rosemary sprig (for garnish)

Pour champaign into glasses. Add 1 dash of orange bitters, a squeeze of orange juice and garnish with orange peel and rosemary.

// Tequila Ruby Reds

8 ounces tequila (preferably reposado)
3 cups ruby red grapefruit juice
4 teaspoons fresh lime juice

* optional a bit of simple syrup if the mix is too tart for your preference

In a pitcher, combine tequila, grapefruit juice, and fresh lime juice. To serve, divide among four glasses filled with ice.

// Cucumber Rosemary Gin & Tonic

1 cucumber
1 lime
3 sprigs rosemary
2 oz. Hendrick’s Gin
4 oz. tonic water

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.