Peach Pie Whiskey Sour

It’s a mix between a summer drink and a holiday drink, which feels like my life now that my holidays are spent in the middle of summer in Australia!

This drink is super refreshing and has hints of cinnamon and ginger to make it more pie-ish. Obviously, this cocktail would be amazing with a scoop of vanilla ice cream over top to really give that pie effect.

You can make this with frozen peaches or fresh peaches. It’s much better if your peaches are ripe and juicy, as they will have more natural sweetness. If you’re using frozen peaches, just make sure to thaw them completely before blending.

Ingredients:

500g peaches, yellow

4 tbsp honey

1 tsp cinnamon, ground

1 tbsp ginger, grated - fresh

One drink:

60 ml whiskey

45 ml peach puree

15 ml lemon juice, freshly squeezed

1/2 the egg white amount from one egg

grated nutmeg as garnish

Method:

Slice the peaches in half and remove the pit. Chop them into pieces all the same size.

Add to a food processor and blend with honey, cinnamon and ginger. Add 1-2 shots of water to thin, depending on how juicy your peaches are.

Note: if your peaches are super juicy, you may not have to add any water. If your peaches are not very juicy, you may end up with a thinner puree because you’ll need to add water to get it to blend all the way through, which is ok — it will just be more like juice than puree.

Taste the peach puree at this point for sweetness. This puree will be the sweetener for the drink, so if your peaches were not very sweet to begin with, you may need to add more honey. If your peaches were super ripe and juicy, it’s likely that it’s sweet enough now.

Strain the peach puree if your peaches are firm and not soft, otherwise if they were super soft to begin with, don’t worry about straining.

To a cocktail shaker, add whiskey, peach puree, lemon juice and egg white. Shake without ice first, for 10-15 seconds. Add ice and shake vigorously until the cocktail shaker is too cold to hold.

Strain and pour into a glass filled with ice.

Finished with grated nutmeg over top.