Peaches and plums and whisky, Oh my! This is a fantastic flavor combination, and right now is the perfect time to gather up a few peaches and plums before the end of the season. Late harvest days always yield perfectly ripe, sweet and flavorful fruits. The better the fruit, the better your recipes will turn out, and by making this Peach-Plum Shrub, you will be able to enjoy those last bits of summer straight through the fall season.
So which whisky pairs best with peaches and plums? It’s the Pōkeno Aotearoa New Zealand Single Malt Discovery Whisky. This bright and creamy whisky from the Aukland region has the most lovely honey notes, that just happen to pair beautifully with stone fruits. Add a little club soda for a refreshing, fruity, completely crushable cocktail. And for a totally decadent experience, reserve the fruit from the shrub to make a jam, spread it over a soft cheese and enjoy with a neat pour of the Pōkeno Aotearoa Whisky. You can thank me later.
Way down in Pōkeno
Equipment
- Jigger
- Measuring cups or scale
- Fine Mesh Strainer
- Air tight container
Ingredients
- 2 oz Pōkeno Aotearoa New Zealand Single Malt Discovery Whisky
- 1 oz Peach-Plum Shrub
- 0.5 oz Lemon Juice
- 0.5 oz Honey Syrup (1:1, honey to water)
- 1 sprig Rosemary
- 2-3 oz Club Soda
Instructions
- Build cocktail in a Collins glass
- Add Whisky, Peach-Plum Shrub, Lemon Juice and Honey Syrup
- Drop in Rosemary sprig and stir
- Fill glass halfway with ice, add 2 oz of club soda, and stir once to combine
- Finish filling glass with ice, and top off with club soda
Peach-Plum Shrub
Ingredients
- 1/2 lb Ripe Peach, pitted and diced, skin on
- 1/2 lb Ripe Plum, pitted and diced, skin on
- 8 oz Granulated Cane Sugar
- 4 oz White Wine Vinegar
Instructions
- Remove pit and dice peaches and plums into ½” cubes (no need to remove the skin)
- Combine diced peaches and plums with the sugar in a sealable container, stir to incorporate sugar
- Combine diced peaches and plums with the sugar in an air tight container, stir to incorporate sugar
- Place in the refrigerator for 2-3 days, stirring once or twice a day to help dissolve the sugar
- Strain fruit and sugar mixture through a fine mesh strainer, then wash the vinegar through the fruit residue into the same container
- Refrigerate and enjoy!
