Georgia on My Mind (adapted slightly from this month’s Food & Wine recipe)
1/3 cup lightly packed mint leaves, plus small sprigs for garnish
12 ounces bourbon
4 ounces peach schnapps
4 ounces fresh lemon juice
2 ounces pure maple syrup
24 ounces chilled apricot or peach ale (we used Dogfish Head’s Aprihop)
In a pitcher, combine all ingredients except ale, ice, and mint sprigs for garnish. Stir until the maple syrup is dissolved and then refrigerate until chilled, about 1 hour.
Add the apricot ale to the pitcher and stir well. Pour into 8 ice-filled glasses and garnish with mint sprigs.
Note: this mixture doesn’t keep well in the fridge after the ale has been added, so if you plan to make ahead, don’t mix that in until the last second.
Recommended for: when you need a lazy summer evening cocktail with a hint of fruitiness.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking!