Rummy Lemonade with Peppermint Swizzle Sticks

I’m not a morning person. Case in point: Just a couple of minutes ago, I put some cream in a mug and poured in some nice strong coffee. My first cup of coffee for the morning. I grabbed it and meandered (okay, stumbled) over to the couch and set it down on the table… right next to the mug I had prepared for myself about 5 minutes previous and had promptly forgotten about.

Now I have two mugs of coffee to drink. Maybe this will actually be a good thing.

I’m sure my fogginess on this particular morning has nothing to do with drinking this delicious cocktail last night.

Rummy Lemonade with Peppermint Swizzle Stick

Rummy Lemonade with Peppermint Swizzle Sticks: An easy cocktail that’s a refreshing antidote for a hot summer day. And worth a little fogginess.

It’s great as a crisp, simple punch for a party, too. Just slice up a couple of lemons, throw in a few peppermint leaves, and add the punch to a beverage jar (like this one we received as a wedding present from Crate and Barrel and can’t wait to use!). Easy peasy.

About the peppermint “swizzle sticks” – just pick a big tall peppermint stem, strip off the bottom leaves, and stick it in your drink for a tasty swizzle stick that doubles as a garnish. Neat, right? (Notice the purplish color of my peppermint. This seems to be the variety of peppermint that’s happiest in its new yard. I kind of dig it, no pun intended.)

Rummy Lemonade with Peppermint Swizzle Stick

Here’s the recipe! Me, I’m off to do the coffee thing two-fisted this morning.

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Rummy Lemonade with Peppermint Swizzle Sticks

A refreshing antidote for a hot summer day. Serve individually or multiply the recipe to make it into a punch - just slice up a couple of lemons and throw in a few peppermint leaves to fancy it up.


Ingredients:


  • 2 1/2 cups lemonade (store-bought or homemade)

  • 2/3 cups light rum

  • 15 or so mint leaves, plus a couple of stems for the peppermint swizzle sticks


Directions:


  1. Stir together the lemonade, rum, and mint leaves.

  2. Pour into two large glasses filled with ice.

  3. Strip all but the uppermost leaves off of two stems of peppermint.

  4. Give it a good stir, then add the peppermint swizzle sticks and a straw.


Adapted from Bobby Flay's Rum Lemonade recipe on Food Network


// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.