Pimm’s Punch, a spring and summer cocktail.
It’s a gin and juice party!
Thank you 1915 Bolthouse Farms™ for sponsoring this post.
Missouri is like a thousand degrees right now. It actually feels like I’m living inside of an oven. The temps have been at nearly 100 degrees for 14 days and counting, with no break on the horizon anytime soon. And although I live for all four seasons, hot and cold and everything in between I’m certainly looking forward to my trip up north to Minnesota in a few days. You know, for a little cool down. Even if the high there will be in the 80s, that will certainly provide some reprieve.
This summer I want to bring all the chill – swim at the pool, putz in the garden, grill vegetables, eat vegetables and drink a plethora of refreshing cocktails. Which leads me to – #DRINKTHESUMMER! Last summer, Renee and I organized a group of 38 bloggers who came together on one day to celebrate the seasonal bounty in a very boozy way. This year I want #drinkthesummer to be even bigger and better, and anyone that has a blog can participate.
If you want in, drop your info into this form and I’ll be in touch with details!
So today we’re giving the classic gin and juice cocktail an elevated and healthier spin with 1915 Bolthouse Farms organic, cold-pressed juice. 1915 is an ultra-premium line of beverages made with simple organic ingredients, and available at grocery retailers nationwide. The gin and juice recipe is pretty easy. Pour some gin over ice, mix in the cold-pressed juice, and then top it off with all the fresh fruit and herbs that you can.
I think the best part about moving to the Midwest, and I’ve written about this before, is the ability to have a house with a outdoor space and a garden and a grill and a patio set and all of those adult things we never got to do/have while living in our city apartment. Last night we officially kicked-off our backyard barbecue season with some grilled veggie fajitas and some grilled garlic scapes and some great guacamole and beer and really, really good company.
And while though there are still some days where I feel totally displaced and lonely here in the Midwest – the connections and friendships we’ve made here in St. Louis in such a short time are real and meaningful and vital. There’s something about the genuinity of Midwestern people that I can get down with. So if you’re a STL local and you’ve reached out to say hello, thank you, I really mean it!
I’m in the mood this season to roll out a bunch of summer cocktails. Mostly ones infused with ingredients from my garden, starting with this Basil Infused Collins you guys! This collins cocktail is sponsored by the awesome folks over at Sonoma Syrups, and they were kind enough to send me a giant box of syrups to sample. Out of their massive syrup collection, I sampled the White Ginger, amazing in sparkling water! The Vanilla Bean, and it’s best in iced coffee! The Mint, put this in your lemonade, obviously. The Pomegranate, mix this into a balsamic reduction and drizzle over berries. And a splash of the Lavender makes a mellow summer sangria. But for this recipe I ended up going with the Classic simple syrup because it’s so versatile.