After Hailey Coder, the lead bartender at The Park Bistro & Bar at the Lafayette Park hotel in Lafayette, Calif., topped some fresh local peaches with a big dollop of Chantilly cream, the bar team began brainstorming ingredient combinations, from almond, vanilla and honey to lemon juice and blackberries. Coder mingles all of them in this decadent summer sipper that thankfully can be more frequent an indulgence than Halley’s Comet, its similarly named astronomical occurrence. “Peaches are in season toward the end of summer and partner perfectly with bourbon,” she says. “You can imagine peaches, blackberries, almond and cream combining to make a perfect dessert, so why not a cocktail?” It’s easily scalable and batchable for backyard barbecues or summer soirees.
- 1 oz Peach-infused bourbon*
- 3/4 oz Pimm’s blackberry and elderflower liqueur
- 3/4 oz Giffard orgeat
- 3/4 oz Fresh lemon juice
- 1 barspoon Organic honey
- Garnish: Orgeat-chantilly cream**
- Garnish: Peach slices
Add all ingredients into a blender with 1 cup of ice.
Pour into a stemmed beer glass or Collins glass, and top with a heaping spoonful of orgeat-chantilly cream.
Garnish with 3 fresh peach slices.
Serve with a straw.
*Peach-infused bourbon: Wash and remove the skins and pits from 3 ripe peaches and cut peaches into large segments. Pour 750 mL bottle of bourbon into a plastic container, add peaches and let rest at room temperature for 24 to 48 hours. (The longer the better, but peach flavor extraction will cease after 48 hours.) Strain out solids through a cheesecloth and store in refrigerator for up to several weeks.
**Orgeat-chantilly cream: Combine 1 cup heavy whipping cream, 1/2 tsp vanilla extract and 1/2 cup Giffard orgeat in a bowl or stand mixer. Whip with a whisk or use a hand beater until stiff peaks form.