There are times that even non-cocktail enthusiasts happen upon something so brilliantly simple it becomes a staple drink. In this case, we have a friend who created a wonderful mixed drink that consisted of Crown Royal Peach Whiskey, Ginger Ale, and a splash of orange juice. The drink has been championed as a summer staple by our others friends/tasters and I couldn’t agree more. I decided I wanted to “kick it up a notch”, and so we have the Hanover Hush; my take on their concept.
Flavor Profile: Fruity and Spicy
Maurice
Materials
- 2 1/2 oz Skrewball Peanut Butter Whiskey
- 1 oz George Dickel Bottled-in-Bond
- 3/4 oz Tempus Fugit Crème de Cacao
- 1/2 oz Tuaca
- 5 oz Heavy Cream
- Dollop of Marshmallow Whip
- 2 dashes Chocolate Bitters
Instructions
- Add all ingredients to a Boston shaker filled with ice
- Shake for approximately 30 seconds
- Strain into a highball glass filled with ice
- Garnish: Skewered Peanut Butter Cup
My Take
I got the idea for Hanover Hush after falling in love with the tequila cocktail El Diablo which uses ginger beer. For Hanover Hush, I use a spicy Jamaican style beer that gives the cocktail a kick that I find unique, and more complex than ginger ale. Bardstown is doing some amazing things, and their Fusion Series has a fruity note in its complexity that complements the elderflower liqueur and orange bitters perfectly. Finally, we have Crown Royal Peach Whiskey that gives Hanover Hush its sweetness. I dialed it back to one ounce as it can quickly unbalance the cocktail. I truly think Hanover Hush will become a regular spring and summer cocktail in your rotation.
Music Pairing
Bruce Springsteen “Glory Days” Born in the U.S.A. (Columbia)
I recommend you kick back on your deck while minding the grill and smoker, and chill to this Springsteen classic from 1984.
Cheers!
