Thursday, August 16, 2012
A ginger-peach Old Fashioned, ready to jump down my eager throat.
Today’s cocktail selection is my very own Ginger-Peach Old Fashioned, combining two flavors that work especially well together: the velvety sweetness of peach with the warm, sharp bite of ginger.
To make this tasty little fellow, you’ll need to do a little advance prep. Both the peach-infused rye whiskey and the ginger liqueur take about three days... so be sure to plan ahead.
Take a handful of dried peaches - make sure you use peaches that have not been treated with sulfur dioxide - and stick ’em in a clean quart jar. Add about a fifth of rye whiskey and let the whole mess marinate for about three or four days on the kitchen counter. Strain and store in a clean bottle. You can even eat the (hic!) peaches. Bourbon more to your taste? All right, then - use bourbon instead.
Ginger-Peach Old Fashioned
2 oz peach-infused rye whiskey
1 oz DIY ginger liqueur (recipe here)
3 dashes Fee Brothers orange bitters
Add ingredients to cocktail shaker with ice. Stir and strain into chilled cocktail glass. Garnish with maraschino cherry or orange twist.