Instructional &
Informational Posts
It’s cocktail o’clock here at tuja! Souped-up sips and healthy(er) libations are in your near future as Kris Osborne shows you how to make cocktails that are both good and good for you.
With long summer days quickly coming to an end, the transition to cozying up with wooly sweaters and giving in to heartier cravings for belly-warming eats and drinks comes more naturally.
Preserving produce by freezing, drying, infusing, fermenting, and canning allows us to carry a little bit of summer into the cold days, which can be a welcome treat when carrots and potatoes have overstayed their welcome. Not to mention that locally and seasonally sourced foods are arguably the tastiest. (Who wants to eat a hard, imported peach in the middle of winter?)
Infusing alcohol with your favourite fruit, vegetables, herbs and spices is one way to carry the season over, but it’s also a super-charged way to up your cocktail game. Sweet peaches balance the nuttiness of the amaretto and give some nutritional prowess to plain-Jane bourbon.
So pucker up, because you’re going to be sweet on this peach sour.
The Peachy Keen
Place all of the ingredients in a cocktail shaker with several cubes of ice. Shake until cold and frothy, about 15-30 seconds. Strain into a stemmed glass and garnish with a lemon twist.
Serve immediately.
*If you don’t have fresh peaches, frozen will also work. And if you don’t like peaches (gasp!), the drink is still stellar with a regular, good-quality bourbon.
**Do not add the egg white if you have a compromised immune system.
