I mentioned last month that I’ve been waiting for peaches to come into season in order to try this drink. I made an Apricot and Basil version to hold me over, but have now finally made the original.

Peaches and Herb

• 3 to 4 slices fresh peach, plus 1 slice for garnish
• 3 to 4 fresh sage leaves, plus 1 slice for garnish
• Splash of simple syrup (optional)
• 1 1/2 ounces brandy
• 1 1/2 ounces Cointreau
• 2 dashes peach bitters
• 1/4 ounce fresh lemon juice

In a mixing glass, muddle the peach slices with the sage and simple syrup, if needed (depending on the sweetness of the peach) to make a pulp. Top with ice, add the brandy, Cointreau, bitters, and lemon juice, and shake until cold. Strain into a chilled cocktail glass and garnish with the remaining slice of peach and a sage leaf.

This was worth the wait for good fresh peaches. We used yellow peaches, which are sweeter, and used them when they were good and ripe, so we didn’t have to use simple syrup, as the peaches were plenty sweet on their own. Mix it without syrup first, taste it, and add only the sweetener you need.

Recipe from The Art of the Bar.

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Tags: brandy