Going Peach
Going Peach
COCKTAIL — Going Peach is one of those cocktails that I made out of necessity, but it turned out to be one of my favorites. It especially goes well in summer and fall months. I have a habit of snacking on diced peaches quite often—they’re sweet and delicious and they have low calorie count. But time after time I’m left with the peach juice leftovers. Peach juice is absolutely delightful, but I never really did anything with it until I started making cocktails and mocktails. That leftover peach juice is perfect for making drinks!
You can definitely whip up some peach juice without having to buy countless canned peaches (see recipe below). I choose to save the peach juice and make myself a nice like cocktail as a treat.
Ingredients
2 oz spiced rum
1 oz banana liqueur
1 oz Pumpkin Syrup (recipe listed below)
1 teaspoon of vanilla extract
diced peaches
2 tablespoons of peach juice
dash of cinnamon (optional)
Garnish the Going Peach with peaches
How to make a Going Peach
Muddle 2-3 diced peaches with peach juice in the bottom of a shaker.
Add rum, banana liqueur, pumpkin syrup, and vanilla extract and shake with ice for about 15-20 seconds.
Pour without straining in a glass and top with two diced peaches.
Add a dash of ground cinnamon or cinnamon stick (optional)
How to make Peach Juice
You can make peach juice in a couple of ways. If you’d like a more fresh method, you can just use ripe peaches. Remove the skin and pit, then cut them into slices. From here, you can use a juicer to process the peaches with water or you can use a blender. Once the peaches and water mixture is relatively smooth, use a strainer and slightly push the liquid out of the peaches and through the strainer. You can also use a cheesecloth to squeeze the peach juice from the pulp.
How to make Pumpkin Syrup
So I use a ton of my pumpkin syrup, obviously non-stop during the fall. It’s super easy to make and is nice and flavorful. It’s also pretty cost effective.
Simply take a can of 100% pure pumpkin and put it in a saucepan to heat. The portion is going to be 1 part pumpkin, 1 part water, 1 part sugar. You can also use agave or honey as well. Add 2 cinnamon sticks and 1 tablespoon of vanilla extract. Stir and bring to a boil. Continue stirring for about 5 minutes then remove from heat. Wait for it to cool, then you can store in an air-tight container. This syrup should last about 1-2 weeks in the refrigerator.
