Besides my wine I enjoy an occasional fruit flavored drink, especially in the summer time. Even though it is winter in Michigan right now (the oranges are especially delicious this time of the year) I thought I would bring a touch of “sunshine” to everyone.
This cocktail comes from Susan Belsinger and Carolyn Dille, who were two of the first “herbalists” I came to enjoy way back in the 1980’s when we first moved to our 75 acre “farm”. I was all about gardening and growing herbs and lots of veggies. The kids like this beverage too – just leave out the rum! This recipe is 30 years old and I figured it was about time to include it in my blog. It first appeared in Gourmet Magazine in 1980.
Balmy Sunset Cocktail, Adapted
- 1-1/2cups unsweetened pineapple juice
- 1 cup freshly squeezed orange juice
- 3/4 cup dark rum (I used only 1/2 cup)
- 1-1/2 tsp. Grenadine
- few dashes of Angostura bitters (I used regular but Orange bitters would be good too)
- 4 lemon balm sprigs (I used 2 sprigs of mint and a slice of lemon)
- sparkling water or seltzer (optional)
- cherries to garnish
Muddle the lemon balm sprigs or rub them with your fingers to release their fragrance in a pitcher. As it is in the middle of winter I only had mint to use which I grow under lights. I also added a slice of lemon. Add the first five ingredients and allow to blend for 3 hours or overnight.
Remove the sprigs of lemon balm (mint and lemon slice). Rub the rims of four chilled glasses with a lemon balm leaf or use a lemon. Serve on the rocks and garnish with more lemon balm leaves (I added cherries) and a splash of sparkling water or seltzer if needed.
Recipe by cookingwithauntjuju.com
Linking to Fiesta Friday #208