SPIKED POMEGRANATE MINT LEMONADE

Serving a signature cocktail for any event is always a fun idea. I made this spiked lemonade for a staycation we took to Leiper’s Fork, Tennessee. We booked the most adorable cabin, called Storybook Cottage, for the night and invited a handful of friends to join us for dinner by the fire. I premade enchiladas (recipe on page 145), key lime pie, and this spiked lemonade. It’s incredibly simple to put together and is the perfect light, refreshing cocktail for spring and summer.

½ cup fresh mint, packed

1 cup sugar

8 cups water, divided

Juice of 6 lemons

2 cups vodka

Ice cubes

Pomegranate juice (optional)

Fresh lemon slices and fresh mint for

garnish

Makes 8 to 10 servings

1. To make the mint-infused simple syrup, roughly tear or chop mint leaves in half. Combine the sugar, 1 cup of the water, and the mint leaves in a saucepan over a medium heat, stirring gently and constantly until the sugar is dissolved. Remove the syrup from the heat and let it cool completely. Using a fine mesh strainer, strain the mint leaves out of the simple syrup and transfer it to a sterilized airtight container. Use the syrup immediately, or store it in the refrigerator for up to 1 month.

2. To make the drink, in a pitcher or drink dispenser, combine the syrup, the remaining 7 cups of water, lemon juice, vodka, and ice, and stir to combine. Add a splash of pomegranate juice, if using, and garnish with lemon slices and fresh mint.

MAKE IT AHEAD: Make the mint-infused simple syrup, and store it in the refrigerator for up to one month. Slice and juice the lemons a day in advance, and make the lemonade just before guests arrive.