BEAT THE DOG DAYS OF SUMMER: FROZEN PEACH OLD FASHIONED

Summer isn’t summer without a glass of refreshing cocktail that accompanies you when you’re sitting on your porch and chatting with your friends. Irrespective of whether you’re a mint julep lover or fond of basil margarita, I’d highly recommend you to try this oh-so-summery drink. Served ice-cold in a Highball glass, this frozen peach old fashioned is the sipper you have been looking for.

You must be wondering what’s so unique about this Old Fashioned. Personally, I love the flavour of sweet, juicy peaches mixed with sweet peach sorbet and bourbon, my favourite is Smooth Ambler. Although this recipe is best when prepared with frozen peaches from the previous year's farmers' market, you can pick up a bag of frozen peaches from your local grocery store to simplify the process.

I add peach nectar as it brings out the juicy flavour of peaches while orange bitters enhance the richness of the bourbon. In case you’re still thinking if you should make this, let me tell you that it takes just 10 minutes to prepare this seasonal delight.

Ingredients

  • 2 cups of frozen peach slices, slightly thawed
  • 1 cup of bourbon
  • 1 cup of peach nectar
  • 1 cup of softened peach sorbet
  • 1 tsp. of orange bitters
  • A pinch of kosher salt
  • 1 to 3 tbsps. granulated sugar
  • Fresh mint sprigs and peach slices for garnishing

The Process

Pulse together frozen peach slices, bourbon, peach nectar and peach sorbet in a blender until combined. Once done, add the orange bitters and kosher salt and process until smooth. Then, add the sugar and stir well. Serve immediately.

Pretty simple? So, the next time you are craving for a glass of summer cocktail, try muddling up a quick batch of Frozen Peach Old Fashioned cocktail.


We Hear There is Trouble in Paradise

There was Trouble in Paradise when Herbert Marshall and Miriam Hopkins were seen romancing each other in the 1930s romcom. Mischief-makers Gaston Monescu and Lily, the respective male and female leads, were cons masquerading as members of royal families.In recent times, San Francisco’s Tosca Café saw some trouble in their culinary paradise—the bar was facing eviction issues. Sean Penn came to the rescue and brought in celebrity chefs, Ken Friedman and April Bloomfield to revive the place. Isaac Shumway improvised the bar. He devised a cocktail menu that has a balanced mix of the old and the new. Trouble in Paradise is a bridge between the two. It is essentially an aperitif-style cocktail. Black peppercorn, basil, and Campari cleanses and opens up your palate right before a meal. Mix your own Trouble in ParadiseMake the Honey SyrupTake a cup of hot water and half a cup of honey. Stir them until they are well combined. Let it cool. Then store it in an airtight container.Make the Black Pepper TinctureTake 180mls of Everclear. Add 60gms of whole black peppercorns. Let it soak for 4 days. Strain it twice in those 4 days. Store it in an airtight container.Mix your cocktailCombine 30mls of Wild Turkey, 30mls of Campari, 22 mls of lemon juice, 22 mls of grapefruit juice, 15 mls of the Honey Syrup, 3-5 basil leaves and 2 dashes of Black Pepper Tincture in a cocktail shaker. Add ice chunks and shake well. Take an old fashioned glass, add a few ice cubes, and your cocktail. Serve with fresh basil leaves.Enjoy!

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Shrove Tuesday or not, we all love pancakes. A tempting any-time-of-the-day breakfast, a hearty treat and just plain indulgence! The following recipe though, comes with a twist. Add some chutzpah to regular pancakes with a splash of whisky, which in turn will definitely jazz up your day. Shrove Tuesday or Pancake Day, is the Tuesday preceding Ash Wednesday of the Easter season, and honoured across most Commonwealth countries. In France, the day is celebrated as Mardis Gras which translates as “Fat Tuesday.” Indeed, this is yet another perfect excuse to indulge without too much guilt!

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Country ham and bourbon make a great pairing for everal reaon. Certain commonalitie render them extremely compatible on the palate, uch a it mokine. Bourbon attain a mokine from it barrel’ char layer, while ham derive it from it own ageing proce.Country ham the freh hindquarter of a pig that ha been rubbed with a blend of 80 percent alt, 20 percent ugar, and a handful of black or cruhed red pepper. The cure leeche water from the meat, which i then moked and dry aged.There are a few baic guideline to follow when pairing the two.The higher the fat content of the ham, the better it goe with a high proof bourbon uch a Booker’, for example. The alcohol erve to eep into the fat and oak it with it rich, full-bodied flavor.The mokier the ham, the picier the whikey hould be, uch a a rye whikey or bourbon with high content of rye. The two element will counter each other perfectly, without overpowering the other.If you prefer lower proof bourbon, make ure to chooe a more delicately flavored ham. Try to enure that a high-proof bourbon doe not take away from the meat’ own flavor, o teer clear of thee when you have lighter varietie of ham at hand. Bail Hayden’ 80-proof bourbon i a tried and teted option for thee.When chooing your ham, try to buy them liced extremely thin. The thicker the ham, the higher it alt content. Thick ham alo tend to poe a chewy texture that take away from it ucculent tate.Alway erve both bourbon and ham at room temperature. Accompany with a ide of good-quality liced bread (baguette are excellent) to let your guet cleane their palate. Nut and dried fruit are fabulou choice too. When eaten with ham, they epecially heighten it meaty flavor and lend it a wonderful complexity.

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