Stephanie Andrews’ Old-Fashioned riff is inspired by her father. “My mom would bring home peaches from the market, nice and ripe,” Andrews recalls. “He’d slice them up and start muddling them into whiskey, and we’d sit out on the front porch with a glass half-full of bourbon, peaches, lemons and things, just talking… I took that memory and condensed it down into an Old-Fashioned.” Her summer-ready take also captures other iconic flavors of the season, including mustard (in the form of bitters) and a BBQ-infused bourbon that gets spritzed over the finished cocktail.
- 2 ounces Elijah Craig Bourbon
- 1/2 ounce grilled peach gomme syrup (see Editor’s Note)
- 4 dashes Lapsang souchong tea–honey mustard bitters (see Editor’s Note)
- BBQ spritz (see Editor’s Note)
Garnish: grilled peach slice, lemon zest
- Stir the first three ingredients in a mixing glass with ice. Strain into a double Old-Fashioned glass over a large ice cube.
- Finish by misting BBQ Spritz over the top of the drink.
- Garnish with a grilled peach. Use a Microplane to zest some lemon peel on top of the drink.
Grilled Peach Gomme Syrup
5 ripe peaches
1 quart water
2 tablespoons gum arabic
4 cups sugar
1. Slice peaches and remove pits. Grill the slices over high heat until soft and showing char marks, about 2-3 minutes. Remove them from the grill.
2. In a saucepan over medium heat, dissolve gum arabic in water, whisking constantly. Note: Do not rush this step! Once it is completely dissolved, add sugar and whisk until dissolved. Add the warm peaches, mix and let steep at least 2 hours, or overnight. Strain and discard the peaches. Store in a lidded container in the refrigerator for up to 2 months.
Lapsang Souchong Tea–Honey Mustard Bitters
1 750 ml bottle neutral grain spirit
2 tablespoons Lapsang souchong tea leaves
2 tablespoons black tea leaves
Peel of 1 lemon
1 cinnamon stick
1 teaspoon grains of paradise
1 tablespoon honey mustard
1. Combine neutral grain spirit and both teas in a large Mason jar. Shake to combine.
2. Add remaining ingredients and let mixture sit for 1 to 2 weeks, then strain and bottle. Store , at room temperature for about 2 months.
8 beef hots (hot dogs)
1 750 ml bottle Elijah Craig bourbon
1. Char beef hots on a charcoal grill. Chop each into smaller pieces, then place in a sous-vide bag with bourbon.
2. Cook sous-vide at 165°F for 2 hours, then strain. Pour into an atomizer/mister. Store at room temperature for up to 2 months.