Two things have coincided over the last week: peach season and very hot weather. Our answer to both is this recipe.
Bourbon Peach Creamsicles
16 oz. frozen peaches
2 cups plain yogurt
¼ cup sugar
¼ cup water
¼ cup bourbon
1 tsp. vanilla extract
Make a simple syrup with the sugar and water by stirring them in a pot over low heat for a few minutes. Set aside to cool. Place frozen peaches in a food processor and process until they are in small bits. Combine all ingredients in a large bowl and mix well. Pour into ice pop molds and freeze for at least 4 hours.
These pops are really fresh and allow you to taste each ingredient clearly. They’re not very sweet, which is how we prefer them, but more sugar could be added if desired.
Brunch cocktails are a special category. Their consumption portends a day of ease, adventure, and friendship. This one, from Saveur, goes down smooth and even feels a little healthy.
The Alpine Rabbit
1½ oz. Bourbon
¾ oz. Carrot juice
½ oz. Lemon juice
½ oz. Walnut liqueur
½ oz. Simple syrup
Pinch of flaky salt
Combine all ingredients in a cocktail shaker with ice and shake to combine. Strain into a lowball glass with ice. Garnish with a lemon twist or fresh slice of ginger.
We love the combination of carrot juice and bourbon. Make sure to use fresh 100% carrot juice. It’s easy to make yourself if you have the right equipment. If not, it’s readily available at any good market. Be sure to use a higher proof bourbon as well so that its kick balances the sweetness of the other ingredients. We used the gum syrup from Liber & Co., which has a really smooth mouthfeel and is richer than a standard simple syrup.
The walnut liqueur is the most distinctive flavor in this cocktail, and we thought it was a little overwhelming. In the future, we’ll reduce it by half. Still, this is an enjoyable drink that deserves a place on your brunch table, preferably outdoors, with friends, in the summertime.
Rachel is a beta tester of the New York Times’ Cooking site. It is fabulous and we can’t wait until it becomes available to everyone. In the meantime, we’re enjoying the easy access to fun cocktail recipes like this one, from Florence Fabricant.
1 Navel orange
1 tsp. Sugar
3 oz. Bourbon
1 oz. Amontillado Sherry
1 oz. Domaine de Canton
Cut two thin slices of orange and liberally sugar one side of each. Place sugar side down in a hot skillet and let brown for a couple minutes. When they are caramelized, remove them from the pan and set them aside to cool. Juice the rest of the orange and combine its juice with the bourbon, sherry, and Domaine de Canton in a cocktail shaker with ice. Shake briefly to combine and strain into two lowball glasses with ice. Garnish each with an orange slice, caramelized side up.
This cocktail is light enough for a hot summer day, but still quite sophisticated. It has a lush nuttiness that brings smoothness and depth to the ginger and citrus. Sherry and bourbon are a pairing we’ll be exploring more, to be sure.
We try to space out these bourbon beer posts, but it’s summer and it’s hot and sometimes a beer is necessary to chill the fudge out and cool off. We’ve already tried the Widmer Brothers Barrel-Aged Brrrbon 2010 and 2012 releases, so we’re filling the gap with the 2011 release here. We were especially stoked to find a 2011 because it’s already been bottled for 3 years. This means we don’t have to cellar it and can drink it right away.
We’ve said in a previous post that the Widmer Brrrbon’s are a can’t-miss every year. This is no exception. It’s smooth, balanced, and delicious. Rachel says it smells like vanilla and leather. She could not confirm that it tastes like leather, as she hasn’t chewed on leather before. Patrick, on the other hand, has chewed on many a baseball mitt during his baseball days, and this beer does not taste like baseball mitt. The only criticism is Rachel wished for slightly more carbonation because she likes carbonation.
We recently made orgeat and continue to find new ways to enjoy it. With the weather being super hot here in Portland, we figured now would be a good time put our orgeat to good use. This cocktail is a simple bourbon drink from Erick Castro of Polite Provisions.
2 oz. Bourbon
½ oz. Orgeat
2 dashes Angostura bitters
Combine all ingredients in a mixing glass with ice and stir. Strain into a coupe and garnish with a lemon peel.
This may be our favorite orgeat cocktail to date because it has every element in perfect balance: spicy (we intentionally chose a spicier bourbon), sweet and floral (orgeat), bitters, and just a hint of citrus from the garnish. Also, it is dead simple to make, which is wonderful in hot weather when it feels like everything is in slow motion.
Congress (Bar Tab)
for The New Yorker
I made a little spot illo for a bar review in The New Yorker. Much of the work was already done for me—Congress has gorgeous custom-designed wallpaper which inspired my final piece. Thanks AD Jordan Awan.