Ginger Ale: We tried this with club soda and it wasn’t nearly as sweet (obviously), but we mostly missed the ginger flavor. If you use another syrup that isn’t IKEA’s, I would recommend adding a little at a time to make sure it won’t overpower the peach (one of the biggest problems we had). IKEA’s concentrate is more like fresh blueberry than artificial, so try to avoid anything to artificially flavored. The Simply peach juice we use had that artificial peach taste you find in most teas, and I think that’s why it worked better than something that was 100% or mostly peach juice.īlueberry: We used IKEA’s blueberry concentrate (love the stuff in cocktails), but I think any blueberry syrup (including a homemade blueberry simple syrup) would taste great. I think this could be made with peach syrup and taste pretty good (just mix it with the ginger ale and whiskey beforehand to maintain the cool gradient). We tried this with peach nectar from Jumex, but it didn’t have a strong enough peach taste. Also, it made the ginger ale bubble like crazy and created a head (like a beer) at the top (I didn’t think it was very cute). We also pureed the peach with the peach juice and whiskey, and it got very pulpy and turned sort of brownish. Peach: We tried this recipe with some peach lightly smashed (like a sangria with big pieces of fruit), but the peach kind of stuck all over the straw and was irritating (could do this and just not have a straw, or fight it out, your call). I would only prepare them a few days ahead of time with canned peaches as fresh peaches will brown. You could make these a few days ahead of time and store them in the fridge, but you may get little blueberry stains on the peach after too long.
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