Cheers to Elizabeth McCall, Master Distiller at Woodford Reserve, and to her personal favorite expression, Double Oaked. Before you grill up that summer BBQ meal, throw down some fresh peaches, and treat your party guests to this perfectly in-season cocktail that pairs well with the hearty profile of Woodford Double Oaked Kentucky Straight Bourbon.
Peaches & Herb
Equipment
- Cocktail Mixing Glass
- Hawthorne Strainer
- Tenderizer Mallet
- Fine Mesh Strainer
- Saucepan
- Grill or Grill Pan
Ingredients
- 2 ½ oz Woodford Reserve Double Oaked Bourbon
- 1 oz Charred Peach and Rosemary Syrup
- 4 dashes Black Walnut Bitters
- 2 drops Saline (4:1, water to salt)
Instructions
- Add all ingredients to a cocktail mixing glass
- Add ice to cocktail glass and stir until well chilled
- Strain cocktail into a rocks glass over a large ice cube
- Garnish with charred peaches and rosemary lightly torched at service
Charred Peach & Rosemary Syrup
Ingredients
- 2 Ripe peaches, sliced
- 2 cups Water
- 1 cup Granulated Sugar
- 1 sprig Rosemary, bruised
Instructions
- Char peach slices for a few minutes on both sides over a grill or grill pan at medium-high heat
- Lightly bruise rosemary with a meat tenderizer mallet
- Add all ingredients to a saucepan over medium-high heat, and stir to incorporate
- When the mixture begins to boil, turn down the heat to a simmer
- Breakup the peaches with a masher or fork
- Simmer for 5-10 minutes, then fine mesh strain into an airtight container and bring to room temperature or cool for use in cocktails
- Store in the refrigerator
Cheers!
