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Cocktail Crafty



Setting August on Fire

The first rule of blogging is that you don’t talk about blogging. No, just kidding. The first rule of blogging is that you keep a schedule and always post regularly. Well, I broke that rule this week. So busy with both work and play that I didn’t have time to post this week. And with an even busier weekend ahead I feared that I’d go another week without posting.

Well, we can’t have that now can we?

August is not only a peak month for me, it is also a peak month for stone fruits. Nectarines, cherries, mangoes, apricots, peaches and plums are all thriving right now. A great time to use these delectable fruits in a cocktail, if I weren’t allergic to them.

A friend of mine, with a similar allergy, suggested I trying cooking the fruits before hand. Cooking foods helps to destroy some of the allergens. I decided to take this idea and run with it.


Pêssego Flambado

Flambéed peaches are not only a tasty dessert, it also makes for a tasty cocktail.

First I started with some sliced peaches. Sprinkled them with sugar. Then torched them until the sugar caramelized.

Toss one or two peach slices into a shaker and muddle with a few dashes of orange bitters.

Then add:

2 oz Whisk(e)y

.5 oz Lillet Rouge

Shake with ice.

Serve with a cherry.

I hope the Pêssego Flambado makes up for my lack of a post this past weekend. And it’ll have to do for this coming weekend as I’ll be in San Diego at the San Diego Spirits Festival. The good news is that I’m sure to have a great post when I return.