This cocktail doesn’t even need a name. It has its own playlist:
Prince. The Eels. The Presidents of the United States of America.
Peaches for you. Peaches for me.
And until now it’s only been available in my brain and at my kitchen table, but I’m nothing if not generous — so here’s the recipe.
The Peach Tease
As mentioned previously, Bag and String Wine Merchants gifted me a bottle of their new exclusive barrel release from Tommyrotter Distillery in Buffalo.
This is my first go at making a fun cocktail with it.
About This Drink
A perfect late summer sipper, as fresh peaches are still readily available and the depth and spice of the barrel aged gin hint at the approaching change of seasons.
It’s The Peach Tease (or Teasy P. if you’re hip and into the whole brevity thing).
- 1.5 oz B&S Tommyrotter Barrel-Aged
- .75 oz Peach Tea Simple Syrup
- .75 oz Contratto Apertif orange liqueur
- Peach garnish
- Add all the ingredients except the garnish into a mixing glass and stir until well chilled and diluted (as the gin is 122 proof). Strain into a chilled cocktail glass and garnish with a fresh slice of peach.
The flavors in this barrel aged gin are unreal!
I’m very excited to try my hand at making some creative drinks with this Bag & String Wine Merchants exclusive from Buffalo’s Tommy Rotter Distillery!
Peach brandy, blood orange amaro, orange bitters, lemon juice & chili-lime hot sauce (as well as rye whiskey, but could be tequila.) Avocado, cilantro & salt to garnish.
Anejo tequila, muddled pear, ancho chili liqueur, blood orange shrub, Aperol & charred jalapeno.
Hendrick’s gin, cilantro simple syrup, blood orange shrub and jalapeno!
A customer came back from a trip abroad with a newfound love of Pisco, and in specific — the Pisco Sour.
We don’t have Pisco at the restaurant where I work, but that didn’t stop me from making her an egg white sour with Añejo tequila.
The drink was a hit and she cleverly named it the Anita Pisco — “I need a Pisco.” And her name is a Anita Paladino. And there’s still no tequila in the drink, but she and I still think it’s funny to call it that.
I’m sure it’s slightly annoying for my co-workers that I have these one-off drinks for a dozen different regulars… but my customers like it that I remember their drinks, and when it’s something specific to them (like his this Anita Pisco) — it’s even more of a memorable visit to the bar. Plus we’re only open five days a week and I’m usually there most every night, which is surely how all this arose in the first place.
Regardless, I like slinging specialty drinks and it’s always a treat to have fun and enthusiastic customers.