Muddled, grilled, poached, or fresh off the pit, there's more than one way to enjoy summer's fresh peaches.
A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.
Peach Lingo: Peaches are called freestone or clingstone, depending on how strongly the pit is attached. Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.
Yield: Serves 2
1/4 cup simple syrup*
1/4 cup lemon juice
1/2 cup chopped ripe peaches, divided
1/2 cup peach-flavored vodka
1/2 cup club soda
2 peach slices
1. Mix simple syrup, lemon juice, 1/4 cup peaches, and about 1/2 cup ice in a cocktail shaker or plastic cup. Using the end of a wooden spoon, muddle mixture until peaches start to break up. Pour in vodka, cover shaker with top (or the cup with plastic wrap), and
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Yield: Serves 4
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Yield: Serves 2
1 tablespoon sugar
1 cup crushed ice
6 tablespoons chilled lemon-flavored vodka (3 oz.; see notes)
2 tablespoons chilled lemon-flavored liqueur (1 oz.; see notes)
4 teaspoons lemon juice
2 thin strips (3 in. long) lemon peel
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1/4 cup natural crunchy peanut butter
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1 tablespoon reduced-sodium soy sauce
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1 cup coarsely shredded carrots
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Yield: Serves 4
2 tablespoons olive oil, divided
4 halibut fillets (about 4 oz. each)
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 fennel bulb, trimmed and cut into wedges
1 tablespoon ouzo or other anise-flavored liqueur
2 garlic cloves, finely chopped
1 can (14.5 oz.) diced or chopped tomatoes
1 can (14.5 oz.) chickpeas, drained and rinsed
2 tablespoons roughly chopped fresh oregano leaves
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