The Fuzzy Gin

I know I am about 2 weeks late but I think we can officially say that summer is over and fall is upon us.  The leaves are turning, the weather is getting a little less oppressive, and god love it college football has started. (FML…)  I gotta say, I forget how much I like fall until about this time every year and then it all comes rushing back.  Fall is the best.  Not that summer isn’t great too, I just like fall better.  This summer was a pretty good one though, so as a sendoff I wanted to share with you one final summer cocktail.

I don’t have a great name for it (Uh, the fuzzy gin, duh.) but it was something we made back the same night as the James Edelcock.  I have come to realize that I cannot just make every cocktail with whiskey.  Some people just don’t like it, which is fine, but I just don’t like those people.  However, I can and will still make them cocktails.  So Whit and I made two peach drinks with our peach puree that night, the other having gin and rosemary.  Now, I will always be partial to my brown drink but I do have to say that as far as gin goes this was a pretty tasty beverage.  The peach puree gave it great flavor and the brown sugar simple syrup was just different enough from my usual agave nectar to make it special.

I know some of you are probably sad that the hot summer days are over and that fall is here.  Hell, winter is just around the corner too (here in Colorado, thats actually a good thing).  But, I would definitely recommend this cocktail to get one last taste of summer.

The Fuzzy Gin

By Brian, September 13, 2012

The Fuzzy Gin



Roast peaches for 30 minutes at 350.  Puree in a food processor with a tablespoon of the brown sugar simple syrup. (1 part brown sugar, 1 part water, dissolved over heat)  Combine all ingredients in a shaker with ice.  Shake and strain over ice.  Add a brown sugar glazed peach slice and rosemary for garnish.




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About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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