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
½ oz peach-infused bourbon, or regular bourbon if you don’t have it*
1oz amaretto
¾ oz fresh-squeezed Meyer lemon juice or regular lemon juice if you can’t find Meyer lemons
¼ tsp raw honey (If you use regular lemon juice, add in another ¼ tsp honey)
½ oz egg white, preferably from farm-fresh eggs, optional**
Meyer (or regular) lemon twist for garnish, optional
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.
