Wednesday, June 27, 2012

Make This! A Peachy Canada Day Cocktail

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.

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