A trip to The Viceroy in Palm Springs inspired today's cocktail. A refreshing and delicious peach mojito. While they're outstanding to sip while floating in The Viceroy's private pool, they're equally at home on a late afternoon lunch spread. Think an avocado and citrus salad to start...
Here's the recipe:
Here's the recipe:
Peach Mojito
approximately 10 servings
approximately 10 servings
Ingredients
3 cups peach nectar
1 t grated lime rind
1 cup fresh lime juice (roughly 4 large limes)
3/4 cup sugar
2 cups white rum
4 cups club soda, chilled
crushed ice
mint sprigs, for garnish
1 t grated lime rind
1 cup fresh lime juice (roughly 4 large limes)
3/4 cup sugar
2 cups white rum
4 cups club soda, chilled
crushed ice
mint sprigs, for garnish
Prep
Combine rind, lime juice, sugar and mint in a large pitcher and crush with a wooden muddler or back of a spoon. Add the peach nectar and rum and stir until the sugar dissolves. Serve over crushed ice and garnish with mint sprigs.
Combine rind, lime juice, sugar and mint in a large pitcher and crush with a wooden muddler or back of a spoon. Add the peach nectar and rum and stir until the sugar dissolves. Serve over crushed ice and garnish with mint sprigs.
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