You guys, next week we’ll be starting September and for me, that always feels like fall. Maybe it’s because I’ve been testing fall recipes since the beginning of July (linemoutheyesemojiguy). It’s making me even less ready for summer to be over! But, we still have summer produce and maybe even a last summer getaway to squeeze in! So, let’s savor it and maybe make a cocktail, or 50, because #DRINKTHESUMMER is back and there’s plenty of fresh summer beverage inspo on the internets right now!
Last year I went wholesome and shared my go-to PB Berry Smoothie. This time around, I wanted to make a riff on the Mango Alexander from Whiskey Soda Lounge here in Portland. My friend Megan and I had earlier this year when she was visiting. Having never had a classic Brandy Alexander, I don’t think either of us expected a petite, creamy cocktail that basically tasted like a melted, mango creamsicle but in the best way. My version celebrates my favorite summer crop, peaches! I roast the peaches with sugar to create a syrup that gets blended into a puree that then gets stirred with ice, half & half, and whisky for a lush, tipsy peaches and cream sipper.
Find the full list of summer drinks on our lovely host Sherrie’s blog With Food + Love (including her incredible looking Basil Fig Vodka Smash)!
Whisky Peach Alexander
Roasted peaches give this lush cocktail a rich peach flavor.
Author: Cindy
Serves: 1 cocktail
Ingredients
- 2 oz. roasted peach puree
- 1 oz. whisky
- 1 oz. half & half
- peach puree:
- 2-3 peaches
- ½ cup sugar
- 2 teaspoons lemon juice
Instructions
- Start by making the roasted peach puree. You can do this several days in advance and store the puree in the refrigerator. Preheat the oven to 400°F. Halve the peaches and toss the halves with the sugar. Place the peaches cut side down in a lightly greased baking dish and spoon any leftover sugar over the top. Roast in the oven for 20 minutes, until the peaches begin to slump and the juices are bubbling and syrupy. Remove from the oven and cool enough to handle. Remove the skins by pinching from the center and gently pulling. Puree the peaches and syrup in a blender (a hand blender or food processor will work, too) with the lemon juice. Pour the puree into a jar and cool completely before using. Store any leftovers in the refrigerator.
- For the cocktail:
- In a cocktail shaker or measuring glass, stir the peach puree, whisky, and half & half with ice until chilled, about 30 seconds. Strain into coupe glasses.
Notes
Inspired by Whiskey Soda Lounge’s Mango Alexander.