Peach Buzz

Kelsey Ramage | Toronto

Kelsey Ramage loves peaches, and inspiration for this cocktail struck right at the end of the season, when the fruit reaches peak, juicy ripeness. On top of the rich stone fruit infusions, a sweet fern tincture gently pulls out the botanicals in the Bombay Sapphire gin, highlighting cassia bark and licorice.

Ingredients

Serving: 1

  • 3/4 ounce Bombay Sapphire gin
  • 3/4 ounce Bombay Sapphire gin
  • 3/4 ounce peach-infused Bombay Sapphire gin (see Editor’s Note)
  • 3/4 ounce peach-infused Bombay Sapphire gin (see Editor’s Note)
  • 1/2 ounce peach-infused sherry (see Editor’s Note)
  • 1/2 ounce peach-infused sherry (see Editor’s Note)
  • 1/2 ounce peach-infused dry vermouth (see Editor’s Note)
  • 1/2 ounce peach-infused dry vermouth (see Editor’s Note)
  • 2 dashes sweet fern tincture (see Editor’s Note)
  • 2 dashes sweet fern tincture (see Editor’s Note)

Garnish: compressed peach ball (see Editor’s Note)

Directions
  1. Add all ingredients to a small cocktail tin, add ice, and stir until well chilled.
  2. Strain into a chilled coupette glass, and garnish with a peach ball.
Editor's Note

Peach-Infused Bombay Sapphire Gin
100 grams peaches
100 milliliters Bombay Sapphire gin

Combine ingredients in a sealed plastic bag and cook sous vide at 140°F for 1 hour. Pass the infusion through a fine-mesh strainer and coffee filter to strain out solids. Keeps, refrigerated, for up to 2 weeks.

Peach-Infused Sherry
100 grams peaches
100 milliliters sherry

Combine ingredients in a sealed plastic bag and cook sous vide at 122°F for 30 minutes. Pass the infusion through a fine-mesh strainer and coffee filter to strain out solids. Keeps, refrigerated, for up to 2 weeks.

Peach-Infused Vermouth
100 grams peaches
100 milliliters vermouth

Combine ingredients in a sealed plastic bag and cook sous vide at 122°F for 30 minutes. Pass the infusion through a fine-mesh strainer and coffee filter to strain out solids. Keeps, refrigerated, for up to 2 weeks.

Sweet Fern Tincture
60 milliliters Bombay Sapphire gin
8 grams dried sweet fern

Combine ingredients in a sealed plastic bag and cook sous vide at 140°F for 1 hour. Pass the infusion through a fine-mesh strainer and coffee filter to strain out solids. Keeps, refrigerated, for up to 2 weeks.

Compressed Peach Ball
Use a melon baller to scoop a ball from a pitted peach half. Add the peach and 2 dashes of Peychaud’s bitters to a sous-vide bag, and vacuum-seal. Refrigerate overnight, and use the following day.