Peaches & Rye
Using fresh ingredients, and an egg white to make a “true sour”, is key to this deliciously balanced cocktail. The bitterness of the fresh lemon juice, spiciness of the rye whiskey, sweetness of peach syrup, and refreshing finish of the orange bitters, combine to make this a perfect cocktail for any time of year – and any fan of whiskey cocktails. Try this one out and let us know what you think!
2 oz. Rye Whiskey
1 oz. fresh lemon juice
1 egg white
1 oz. of homemade peach simple syrup (recipe below)
3 dashes of orange bitters
1 cup of sugar (for peach syrup)
Peach Syrup Directions
Peel peaches and remove from pit. Chop the peach into small 1/2 inch cubes – enough to fill 1 cup. Add chopped peaches to 2 cups of water and bring to a boil – then lower heat to a simmer for 5 minutes. Combine the cup of sugar and stir until fully dissolved. Remove from heat, and strain. Let syrup fully chill.
In a metal shaker, add combine all ingredients and dry shake (without ice) vigorously to fully combine all ingredients. Add ice then continue shaking until fully chilled and frothy, then pour through a fine strainer.
*OPTIONAL: To “up” the flavor and presentation (who doesn’t like to show off a little?) take a paring knife to cut off a wedge of lemon peel – make sure none of the bitter white rind is attached, hold the wedge on the sides with your thumb and middle finger, with your index resting on the back of the peel. Hold up a match about an inch away from the peel both over the cocktail glass. Then pinch to release the oils in the lemon zest. The oils with cause a spark and will “toast” the lemon flavor causing a extra kick of flavor.
*For more delicious cocktail recipes, visit our Featured Cocktails Page
Cocktail & Photo by: Bryan Whitaker