I am thrilled to share this playful and highly addictive Rod & Hammer’s Peach Whiskey with you. Now don’t get the wrong idea, this is not a “flavored” whiskey that you see on the weird shelf at a liquor store. This is a brilliant summer artisan whiskey (yes, real whiskey) that is infused with fresh local peaches and distilled in the Central Coast of California with a splash of the Pacific for good measure.
The whiskey alone is a peach party on your pallet. But I decided to lean in even harder and muddle more peaches into this cocktail with a brown sugar-coffee syrup, and a savory thyme component. This is a versatile recipe that you can enjoy during brunch, happy hour, or just sitting on the porch while watching the world go by. It’s a peach!
Millions of Peaches
Equipment
- Coffee press or other coffee preparation method
- Measuring cups
- Large measuring cup or jar
- Jigger
- Cocktail shaker
- Hawthorne Strainer
- Torch / lighter
- Muddler Tool
Ingredients
- 2 oz Rod & Hammer’s Peach Whiskey
- 0.75 oz Brown Sugar-Coffee Syrup
- 0.25 oz Fresh Lemon Juice
- 2 drops Saline (4:1, water to salt)
- 2 slices Fresh Peach
- 1 sprig Fresh Thyme, torched
- Club Soda
- Fresh thyme and/or peach slice for garnish
Instructions
- Muddle peach slices with torched thyme in a cocktail shaker
- Add Rod & Hammer’s Peach Whiskey, brown sugar-coffee syrup, lemon juice and saline
- Add ice and shake until well chilled
- Strain cocktail into a rocks glass over fresh ice
- Top with club soda
- Garnish with fresh thyme and/or peach slice
Brown Sugar-Coffee Syrup
Ingredients
- 1 cup Strong Brewed Coffee (Hot)
- 1 cup Brown Sugar
Instructions
- Pour freshly brewed coffee into a large measuring cup or jar
- Add brown sugar and stir until brown sugar is dissolved
- If necessary, heat the mixture in a microwave for one minute to dissolve sugar
- Chill for use in cocktails, store in the refrigerator
