Roasted Peach Bourbon Cocktail
Fruity without being overly sweet, slightly bubbly, and refreshing, this cocktail is a summer time stunner!
1 small peach, cut in half and pit removed
2 sprigs thyme
1 tablespoon honey
2 tablespoons water
3 ounces bourbon
2 ounces simple syrup
ginger ale for serving
fresh peach slices for serving
fresh thyme sprigs for serving
Preheat oven to 375 degrees. Place peach halves cut side up in a glass baking dish. Drizzle peaches with honey and sprinkle with thyme leaves. Pour 2 Tablespoons of water in the bottom of the dish. Cover with foil and roast for 30 minutes. Allow peaches to cool. Remove and discard skin, but reserve peaches and any juice at the bottom of the dish.
Place roasted peaches and any juices from the roasting dish in the bottom of a cocktail shaker and muddle with a cocktail muddler or the back of a wooden spoon. Add bourbon, simple syrup and ice. Replace lid and shake until chilled. Place two large ice cubes in two high ball glasses. Strain cocktail through lid into a small mesh sieve to 'double strain' the cocktails into the highball glasses. Top off the glasses with ginger ale. Garnish cocktails with fresh peach slices and thyme sprigs. Serve and Enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.