It’s hard to beat burgers and beer for sun-season celebrations. But when you need to upgrade your backyard barbecue, you can’t go wrong with one of these refreshing punches. Here are three cocktail recipes you need to try right now.
10 oz mint-infused rye whiskey* 2 1⁄2 oz peach-tea-infused demerara syrup** 10 dashes Angostura bitters 10 dashes Peychaud’s bitters
Combine all ingredients in a large teapot or pitcher with ice and stir gently until it is chilled. Pour portion into a glass with ice. Garnish with a straw, a lemon wheel, and mint. Serves 5.
*MINT-INFUSED RYE 1⁄2 lb fresh mint leaves, stems removed 1 bottle (750ml) 100-proof rye whiskey, such as Rittenhouse
In a wire-mesh strainer, blanch mint in hot water for 5 seconds. Immediately remove and place in ice bath. Press remaining water from mint and, in a blender, combine the mint and rye. Let stand to infuse for one hour. Strain through a fine metal strainer before using.
**PEACH-TEA-INFUSED DEMERARA SYRUP 1 cup water 1⁄2 oz loose peach-flavored black tea 2 cups demerara or turbinado sugar
Bring water to a boil and remove from heat. Add to tea and infuse for exactly 5 minutes. Strain through a fine metal strainer, removing all of the tea leaves. While the water is still warm, add the sugar and stir until it has been completely incorporated before using.