The wild, wet weather of May is finally behind us, and we’re looking hopefully to June for some sunny skies — perfect for sipping your favorite adult beverages on the deck, patio, boat, or wherever late spring/early summer finds you.
This month we’ve selected a Kölsch-style Ale that is not only smooth and flavorful but supports a good cause, a refreshing Spanish white wine, and a ready-to-drink peach cocktail to help you ease you into the summer months.
June Beer, Wine, and Liquor of the Month
Rising Tide’s Striper Season is our June Beer of the Month. This 4.5% Kölsch-style Ale is a collaboration between Rising Tide and Oxbow Brewing. Sales of Striper Season help support the American Saltwater Guide’s Association, the nation’s leading striped bass conservation group. It’s simple: drink beer, save fish. It’s win-win. 16 oz 4-pack cans are available for $12.99.
Our June Wine of the Month is Rippa Dorii Verdejo. From the high-altitude vineyards of Rueda, Spain, this classic Verdejo shows off the varietal’s hallmark vibrancy and texture. Aromas of white peach, lemon zest, and a subtle herbal note lead to a palate that’s crisp yet creamy, with beautifully balanced acidity. Sustainably farmed and estate-grown, it’s a versatile white that’s perfect with just about anything fresh off the grill or garden. Bottles are available for only $10.99.
Penelope Peach Old Fashioned is the Liquor of the Month for June. This ready-to-drink cocktail is crafted with straight bourbon and rye whiskey, peach bitters, and farm-sourced 100% pure maple syrup. Pick up a bottle to enjoy for only $29.99.
Cocktail of the Month
While the Penelope Peach Old Fashioned is perfect on its own, it’s also excellent as a base to experiment with creating other tasty drinks, like our June cocktail recipe.
Peach Smoked Boulevardier
Ingredients:
- 2 oz Penelope Peach Old Fashioned
- 0.75 oz sweet vermouth
- 0.5 oz Campari (or Aperol for a lighter touch)
- Orange peel or peach slice for garnish
Instructions:
Add the Penelope Peach Old Fashioned, sweet vermouth, and Campari into a mixing glass with ice. Stir until well chilled, then strain into a rocks glass over a large ice cube. Garnish with an expressed orange peel or peach slice. If you want to get fancy, try smoking the glass beforehand.
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