It’s pretty much a “yes” for me, if someone invites me over for a cocktail party, but when a group of over 50 bloggers gets together to celebrate the peak of summer and toast its bounty, I’m ALL IN. This is year two of #DRINKTHESUMMER, a virtual sipping soirée, hosting by Sherrie of With Food + Love, and I’m bringing a Tiki-inspired, sparkling pineapple shrub mocktail to the party.
Even though I’ve spied a few, fallen yellow leaves in the backyard and have been enjoying the recent cooler mornings, I’m holding onto summer, as much as I possibly can. Especially the seasonal cocktails, fruit-packed popsicles, and salads on repeat. Our tomatoes are chiming in with me, since many of them on the vine are still green. It seems we’re all trying to soak up a little extra sunshine and warmth.
I’ll take all that I can get.
Last week, I led my first cocktail workshop at my favorite kitchenware shop here in Denver, Hazel & Dewey. I was excitedly nervous, and, of course, had a ton of last-minute, loose ends to tie the day-of, but it went well and actually ended up selling out at 20 attendees! My sister-in-law showed up with an entire pack of her girlfriends, and a couple of my fellow blogger friends came out for the night, as well.
The hit of the night was the Pimm’s Cup we all made with seasonal fruit shrubs. Most of the attendees hadn’t tasted a shrub before, so it was an eye-opening experience for them to try these tart, concentrated, fruit-based “drinking vinegars.” I’ve talked about shrubs here on the site before, so if you need an introduction to one of my favorite cocktail additions, this post is a great place to start.