Canada Day weekend is just around the corner and we thought it would be fun to share a peachy cocktail developed by our Food + Drink Contributor, Michelle Tham. We are loving the peach-infused whiskey and the chilled Earl grey tea in this recipe.
The Sir John A.
Accentuating the distinctive Maplewood character of Collingwood Whiskey, this cocktail brings together summer-seasonal fresh Ontario peaches and Canadian maple-sweetened iced Earl Grey tea.
1.5 oz Ontario peach-infused Collingwood Whisky
½ oz Canadian maple syrup
2.5 oz Earl grey tea, steeped and chilled
2 dash Fee Brothers Peach Bitters
Slice fresh peaches and place inside a mason jar, and fill the jar with Collingwood Whisky (1 peach, to 8 oz of whisky).
Allow peaches to infuse for up to 48 hours, then strain and discard peaches.
Prepare a serving of Earl Grey tea according to package instructions, allow steeping, and then chill until cooled.
In a cocktail shaker, combine 1.5 o of the peach-infused Collingwood Whisky and 2.5 oz of the iced tea. Sweeten with ½ oz of Canadian maple syrup, and season with 2 dashes of Peach Bitters. Fill the shaker with ice and shake well.
Strain the cocktail into rocks glass, or cocktail coupe. Garnish with slices of fresh peaches.