We LOVE a good Old Fashioned around our house.
(We love one even more when we’ve been obstaining from delicious things like simple syrup, BTW, but I digress.)
The other thing we love, as all good Coloradans do, is peach season. PALISADE peach season, to be specific. (Shout out to our western slope orchards, WOOP WOOP, we love ya!)
Front rangers adore Palisade peaches so much, that the town next door to ours actually trucks in a bajillion (math is hard) from the other side of the continental divide and throws a giant peachy blow out once a year – the Lafayette Peach Festival is this weekend, BTW, for the local folks.
So. Much. Fun.
BUT KERI – “I don’t live in Colorado/like festivals/want to leave my house EVER/etc,” you say?
Then take that hand holding a juicy peach, and that hand holding a bourbon bottle (you know that is what you are holding,) and put them together, my friend, for a drink you can sip right on through the dog days of summer.
Let’s make one, k?
WHAT YOU NEED:
3 oz bourbon (here The Hub has deviated from my usual Bulleit. I object, but, Four Roses is nice too.)
1 Tablespoon Honey (Bjorns the Bjomb if you are local, BTW.)
1/2 a fresh peach
dash Angostura bitters
WHAT YOU DO:
Make a simple syurp with the honey, by adding a tablespoon of it to a tablespoon of water and heating to boiling (I totally microwave it because Klassy) and set aside to let cool a bit.
Meanwhile, peel and chop 1/4 of the peach and muddle it – my motto is “muddle in metal” (whoa… say that 3 times fast. then do it AFTER one or two of these drinks. FUN.) So I have this in a half a shaker even though I do NOT shake this drink. Here is before and after muddling:
Now fill an old fashioned glass (also called a low ball, but that seems mean,) with ice, and add the contents of your muddling vessel.
How’s life now? Just peachy.