For dinner we were making a sandwich that had whiskey peach jam so I decided to make a cocktail incorporating peaches. It’s summer on a porch that isn’t so friggin hot….peachy, herbal, fizzy.
Two cocktails:
6 oz of Gin
1 peach (pitted and sliced)
2 limes
2 sprigs of rosemary
Simple syrup or sugar (to taste)
Seltzer
Juice the limes and add to glass with peach slices and rosemary. Muddle and then add your Gin and simple syrup. Give it a good shake until combined and top with seltzer and ice.
The herbs really make this dish with that touch of zing from coarse grain mustard and the juiciness from the roasting make this dish stand out despite how easy it is.
Roasted 420 Chicken
Ingredients: 2 chicken breasts 1 tbs ea Rosemary, Thyme, Sage, Lemon verbena 2 cups chicken stock 1/2 lemon squeezed 1 tsp Slap yo Mama seasoning (order on amazon) or use cayenne or Tabasco 1 tbs coarse grain mustard
Marinated 420 Chicken
Directions: 1. 1 Day in advance of cooking …trim chicken breast to your satisfaction and place it into a ziplock bag, add everything but the herbs with a pinch or two of salt. 2. Day of cooking… chop herbs and add to bag while you work on your other sides. 3. 50 mins before your’e ready to eat add a dash of olive oil and all the ingredients into a baking dish (just big enough for the chicken) 4. Roast at 400 for 40-50 mins until juices run clear and chicken is done.
