Not long after I started really focusing on Farmgirl Gourmet I met Barb from Creative-Culinary.com. Well not met met (I wish), but cyber met. We became fast friends and not a week goes by that we don’t just shoot a quick HI, or in the case of luck, have tons of Twitter DM’s back and forth about this that or the other thing.
When Barb sent out the word that she was going to be starting a drink blog and was looking for a bunch of friends to help her celebrate the anniversary of her Friday Cocktail edition to her blog, her new @FridayCocktail Twitter handle as well as an up and coming blog dedicated to all things boozy, I knew I had to participate. After all, I love Barb and well…I love a good cocktail too. Especially on days that end with “Y”. Umm, strike that last comment. Anyway, to commemorate the opening of @FridayCocktail I made a Fresh Peach Old Fashioned. If you like love adore immensely bourbon like I do, then this cocktail is for you. It’s sweet, spicy and well…slurpy. Is that a verb? It is now. Slurpy!
If you have a peach laying around that is screaming “Hey YOU, come make something with me” then listen up and go make this cocktail. It’s slurpy (and delicious). Even the Hubs was excited to make one.
Don’t forget to check out the other 20+ cocktails to celebrate this delicious alcohol-induced day at: http://www.creative-culinary.com/2012/09/martini-with-goat-cheese-bruschetta-olive-tapenade
Fresh Peach Old Fashioned
Fresh peaches macerated in a ginger-cardamom simple syrup and mixed with sweet bourbon, orange bitters & a splash of tonic.
1 cup white sugar
1 cup water
10 cardamom pods
fresh ginger, 2 inch piece, peeled and sliced
1 small fresh peach, peeled, pitted and cut into thin slices
1/3 cup cardamom ginger syrup (above)
2 teaspoon orange bitters (such as Angostura), divided
2 shots Bourbon (or a double if you’re jiggy like that), divided
2 Splashes of tonic water
- In a small sauce pan, add the sugar, water, cardamom pods & ginger. Bring to a boil and turn off the heat and cover. Allow to steep for 10 minutes, cool completely. Strain into a clean 1/2 pint mason jar and store in the refrigerator for up to 3 weeks.
- In a small bowl, add the sliced peaches and 1/3 cup of the cardamom ginger syrup (reserve remaining syrup for another use). Allow to macerate for 30-60 minutes.
- Add 1/2 of the peach slices and half of the macerating syrup to 2 old fashioned glasses. Muddle them with a muddler or the stick end of a wooden spoon until the fruit is crushed well. Add 1 teaspoon of bitters to each glass, top with crushed ice to the rim and add 1 shot of bourbon (or more) to each glass. Add a splash of tonic to each, give it a quick stir and serve immediately on a porch, in the South. Ok, forget the last part. Just drink and enjoy – wherever you may be.