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.
- peaches - 2
- Leopold Bros. Gin - 2 ounces
- brown sugar simple syrup - 1/2 ounce
- angostura bitters - 2 dashes
- peach puree - 2 teaspoons
- Rosemary Sprig - 1