Pretty Peachin’ Good Cocktail!

You can’t really drink more local than with local friends at their local home with food and cocktails infused with local ingredients. Hectic schedules and crazy obligations don’t leave us much time to catch up with friends during the week. We are instantly overjoyed when we get the invite to visit Natalie and Clay Crawford’s house for their famous early lunch, which leads to dinner, which leads to after dinner drinks … you get the idea. Reminiscing on those times fills our minds with the smell of homemade creations filling the kitchen, the sound of (usually) happy children giggling throughout the house, and the clanking of glasses as we cheers to good times with even better company. Our crowd-pleasing cocktail creation features reserved syrup from homemade peach jam made with peaches bought at the Forsyth Farmer’s Market, fresh ginger, and a house favorite – bourbon. Here’s to sharing the passion of food and drink with the ones you love!

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Pretty Peachin’ Good Cocktail

Buy It!

Peach Jam & Reserved Syrup

4 pounds of fresh peaches, 2-4 peaches per jar
3 cups of sugar
2 tablespoons lemon juice
3 tablespoons chopped ginger
1/2 cup water
dash of lemon rind and seeds from lemon

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Pretty Peachin’ Good Cocktail (for single serving)

1 1/2 ounce bourbon
1 1/2 tablespoons peach syrup
1 teaspoon sugar
1 teaspoon chopped ginger
4 ounces Goslings Ginger Beer
Fresh Mint to garnish

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Make It!

Peach Jam and Reserved Syrup

Begin by washing canning jars and bands in hot, soapy water. Rinse and place jars inside a large pot filled with water, bring to boil. Boil jars for 15 minutes to sterilize. Place lids and bands in warm water, do not boil. Leave until ready to use. Meanwhile, rinse the peaches under cool running water. Place whole fresh peaches in a pot of boiling water for 2 minutes. Remove and place in a sink with cold ice water. Peel peaches, remove the pit, slice in half, then into quarters. Slice each quarter into 2 or 3 chunks. Place cut peaches in bowl and toss with lemon juice. Place in food processor and pulse into small bits but do not liquefy. Place a medium size pot on the stove and set to medium heat. Add water, then sugar, ginger, and lemon rind with seeds (pressed through a strainer into mixture) and stir until sugar is dissolved. Add peach pulp and continue to stir until it thickens. As it thickens, stir frequently to prevent sticking and burning. When done, ladle the extra liquid (reserved syrup) from the top and place in a squeeze bottle and reserve for the peach cocktail. Continue the canning process by spooning the rest of the mixture into the jars, leaving 1/4 inch head space. Remove air bubbles, wipe rim, add lid and band and tighten. Process the jars for 10 minutes in a large boiling water pot or according to the time for your altitude. Remove jars from the pot and place on folded towel for 24 hours in a draft free location. Wait for the awesome sound of *ping* and the jars have set! NOTE – This is just a quick canning lesson so be sure to consult our extensive canning post coming soon!

Pretty Peachin’ Good Cocktail

In a cocktail shaker, muddle 1 teaspoon of sugar with chopped ginger. Add ice, bourbon, peach syrup, and ginger beer. Shake well and pour into preferred glass. Garnish with fresh mint and sip until your heart’s content!

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