anthro-5

It’s 5-O'Clock Somewhere:
Tipsy Peach Pops

Summer’s opening weekend calls for an extra-sunny toast, don’t you think… >

It’s 5-O'Clock Somewhere:
Tipsy Peach Pops

Summer’s opening weekend calls for an extra-sunny toast, don’t you think? A cocktail that thinks outside the glass, if you will. In the name of sea-scented breezes and palm-filtered rays, of morning glories and evening fireflies, join us in welcoming the fairest of weather with these bourbon-spiked, peachy-keen pops.

WHAT YOU’LL NEED
8 peaches, pitted and sliced
2 cups + 2/3 cup bourbon
2 tbsp. + ½ cup maple syrup
1 cup water
¼ - ½ cup sugar (to taste, depending on sweetness of peaches)
1-inch piece fresh ginger, peeled and sliced
Dash of cinnamon
2 cans coconut milk
1 tsp. vanilla extract


HOW TO MAKE IT…
Preheat oven to 350 degrees. 

In a saucepan, combine 2 cups bourbon, 2 tbsp. maple syrup, water, sugar and cinnamon. Bring to a boil, then reduce heat and allow mixture to simmer about 30 minutes; add ginger and simmer 10 more minutes. Remove from heat and let cool; remove ginger.

In a baking dish, arrange peaches in a single layer and pour the reduction over them. Bake for 40 minutes, turning peaches occasionally. Remove and let cool completely.

In a mixing bowl, whisk together coconut milk, vanilla and remaining bourbon and maple syrup.

In alternating layers, pour each mixture into ice pop molds and secure sticks. Freeze several hours (or overnight) and serve with a generous helping of fun-in-the-sun.





 

It’s 5-O’Clock Somewhere:
Your Best Sips, Shared

It’s no secret that we love to bring you a little something to tipple… >

It’s 5-O’Clock Somewhere:
Your Best Sips, Shared

It’s no secret that we love to bring you a little something to tipple on a weekly basis, but this month we’ve turned the tables—or is it the tumblers?—and asked you to show us your best summer sips. Show us you did, via the #Anthropologie hashtag on Instagram and boy, did they look tasty. We studiously combed through the lot of them (hard work, people!) to select four of our—or rather your—absolute must-makes, from figs with a bit of fizz to a sparkling peach sangria. Bonus: these beauties are already picture-perfect!


Fig and Lemon Fizz by @mydiaryofus

WHAT YOU’LL NEED
For the rosemary-honey simple syrup:
½ c. honey
½ c. water
1 -2 sprigs fresh rosemary

For the cocktail:
4 tbsp. fresh fig purée (1 c. fresh figs & 2 tbsp. water, blended until smooth)
2 oz. vodka
Juice from 1 lemon
2 oz. rosemary-honey simple syrup
Club soda

HOW TO MAKE IT…
To make the simple syrup, bring honey, water and rosemary to a boil, then turn off heat. Chill completely. 

In a cocktail shaker, combine fig purée, lemon juice, vodka and simple syrup and shake well. Fill two glasses with ice cubes and strain mixture over the ice. Top with club soda and garnish with lemon peel, rosemary sprigs and a fresh fig.


Tropical Thai Mojito by @modernvintagephotographer

WHAT YOU’LL NEED
1 handful fresh basil
2 tsp. sugar
1 nectarine, puréed
2 oz. coconut rum
Club soda

HOW TO MAKE IT…
Muddle the fresh basil and pour into a shaker with sugar and puréed nectarine. Add coconut rum and shake. Pour over ice, top with club soda and stir. Top with a pretty tropical paper parasol and enjoy.


Peach Sangria by @gypsysoulfood

WHAT YOU’LL NEED
4 oz. dry white wine, such as sauvignon blanc or Sancerre
½ oz. St. Germain
4 fresh peach slices (if unavailable, use frozen)
3-4 fresh sage leaves
Splash of sparkling water

HOW TO MAKE IT…
Combine the first four ingredients in a pitcher and stir gently. For optimal flavor, allow the drink to chill in the fridge for at least 2 hours. When ready to serve, pour each serving into a glass with ice and top with a splash of sparkling water.




White Wine Watermelon Sangria by @lucismorsels

WHAT YOU’LL NEED
2 c. watermelon juice (from roughly ¼ of a medium watermelon)
1 750 ml. bottle sauvignon blanc
1 c. sparkling water
6 tbsp. triple sec
2-3 c. watermelon (flesh and rind), chopped into small cubes

HOW TO MAKE IT…
To make the watermelon juice, cut fruit into small chunks (less than 1-inch in size) and strain through a fine mesh sieve, pushing to release excess juice. Discard leftover pulp.

Combine juice, wine, sparkling water, triple sec and chopped fruit in a large pitcher. Mix thoroughly. Refrigerate for at least 2 hours before serving.

It’s 5-O'Clock Somewhere:
Minted Bourbon Sun Tea

More than any other beverage, tea tends to be served up with a ritual. From… >

It’s 5-O'Clock Somewhere:
Minted Bourbon Sun Tea

More than any other beverage, tea tends to be served up with a ritual. From high tea to grandmom’s tea, from fine china to your worn-and-weathered mug, there’s a quiet reverence and time-tested comfort. One of our favorite warm-weather preparations is sun tea, a summer-steeped treat that we’ve found is even lovelier with a splash of bourbon and a hint of mint. Pinkies up!

WHAT YOU’LL NEED
4 oz. sun-brewed black tea, unsweetened
1 oz. bourbon
2 tbsp. orange juice
1 tsp. lemon juice
1 tsp. agave or honey
Fresh mint

HOW TO MAKE IT…
Stir together tea, bourbon, juices and agave. Pour into an ice-filled tumbler (we love our gold-scrolled Palace Trellis Glasses) and serve with fresh torn mint.





 

It’s 5-O'Clock Somewhere:
The Ginger-Blackberry Smash

Maureen Christian Petrosky is our kind of hostess. After realizing that no… >


It’s 5-O'Clock Somewhere:
The Ginger-Blackberry Smash

Maureen Christian Petrosky is our kind of hostess. After realizing that no one joins book clubs for the books (it’s OK – we’re all friends here), she decided to get real and put the cocktails and conversation at center stage. A collection of spirited recipes to inspire shamelessly spirited gatherings, her latest book, The Cocktail Club, is a must-drink best-sipper. Join us in welcoming the weekend with this very-berry beauty, featuring a (spoiler alert!) spicy ginger plot twist.

WHAT YOU’LL NEED
1 cup sugar
1 four-inch piece fresh ginger, peeled and sliced
2 teaspoons coarse salt
1 teaspoon ground ginger
1 lime wedge
1/4 cup silver tequila
1 ounce freshly squeezed lime juice
3 fresh blackberries
1 thin slice crystallized ginger 

HOW TO MAKE IT…
In a small saucepan, combine the sugar and fresh ginger with 1 cup of water. Bring to a simmer over medium-high heat and stir until sugar is dissolved. Let the ginger steep over low heat for about 20 minutes, or longer if you want your cocktail spicier. Strain the syrup into a container and let cool completely.

On a shallow plate, combine the salt and ground ginger. Use the lime wedge to moisten the rim of a glass and dip it lightly into the mixture. In a shaker filled with ice, add the tequila, 1 ounce of the ginger-flavored simple syrup, and the lime juice; shake until chilled. Lightly muddle the blackberries in the bottom of a glass, then add ice. Strain the shaker into the glass and garnish with a sliver of crystallized ginger.

Photo credit: Thayer Allyson Gowdy





 

It’s 5-O'Clock Somewhere:
The Minted Marrakesh

While in Tangier, we struck up quite the relationship with mint tea. Perfumed… >

It’s 5-O'Clock Somewhere:
The Minted Marrakesh

While in Tangier, we struck up quite the relationship with mint tea. Perfumed with fragrant orange blossoms, it’s an all-day indulgence that’s central to kicking back and catching up in Morocco. Now that we’re stateside, we’ve borrowed the refreshing flavors for a concoction that’s a little more suited to capping off the workweek. Spiked with gin and orange liqueur, this zippy, citrusy cocktail is just what Friday ordered.

WHAT YOU’LL NEED

1 oz. orange liqueur 
1 oz. gin
1 oz. pineapple juice
Orange slice
Mint sprig
Soda water

HOW TO MAKE IT…

Combine the orange liqueur, gin and pineapple juice in a glass with ice (we went with our cheery Color Pop Juice Glass). Add the mint and orange slice (after giving it a good squeeze). Stir until chilled and fragrant, then top off with soda water.

It’s 5-O'Clock Somewhere:
The Trusty Bay Breeze

Come Friday, we find ourselves longing for simpler times. Before calendars… >


It’s 5-O'Clock Somewhere:
The Trusty Bay Breeze

Come Friday, we find ourselves longing for simpler times. Before calendars synched and phones had IQs. Before “mixologist” was a word and muddling was a mandate. Enter the Bay Breeze, a seemingly gone—but certainly not forgotten—retro cocktail that more than lives up to its refreshing name. We’re shaking up a batch (it’s a cinch—can we make you one?) and giving our e-mail the weekend off. Monday, take your time.

WHAT YOU’LL NEED
2 parts rum
5 parts cranberry juice
2 parts pineapple juice
lime wedges for garnish


HOW TO MAKE IT…
Combine ingredients in a cocktail shaker with ice. Strain into an ice-filled glass (we love our Cumulus Small Wine Glass), garnish with a lime wedge and kick up your feet.