On the same trip to Long Island where we discovered the Chocolate Chili Old Fashioned, we had an awesome cocktail called a Smokin’ Peach at a nice little Italian joint called Spuntino Wine Bar & Italian Tapas, in Garden City, NY.
Being from Georgia and all, we found it amusing that a New York establishment would have a peach cocktail, but no matter. This thing is incredible, and the smoke adds an extra dimension. As usual, this is my take – I asked them for the specific quantities, but they ain’t talkin’.
If you don’t have a smoking kit, it’s fine – the cocktail stands on its own; the smoke just adds, well, what smoking a cocktail adds.
- 2 fluid ounces Bulleit bourbon (I like Bulleit, but you do you)
- 1 fluid ounce Goya Peach Nectar
- .5 fluid ounce mint simple syrup
- 1 dash lemon juice (fresh is best, but the bottled kind will do)
- 1-2 dashes Fee Brothers Peach Bitters (orange bitters may be substituted)
- 1 slice dried peach (for garnish)
- Add crushed ice to a mixing cup with strainer
- Add bourbon, peach nectar, simple syrup, lemon juice, and peach bitters
- Cap and shake, then strain into a rocks glass or other cocktail glass.
- Smoke with maple or cherry wood, then garnish with a dried peach slice.
A couple of these ingredients are a little obscure or difficult to find. Here’s what we used:
Fee Brothers Peach Bitters (Amazon)
Goya Peach Nectar (Amazon)
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