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August is National Peach Month, meaning IT IS TIME TO GET EATING ALL OF THE PEACHES, YOU GUYS. There are just about a million ways to enjoy peaches that go beyond biting into them plain, and to showcase that, we’ve asked a couple of different restaurants to give us some out-of-the-box recipes. Seeing as it’s a Monday (and everything is terrible), we’re going to go ahead and kick off the first of five total installments with a recipe for the Masataka, a cocktail from Chefs Club by Food & Wine’s head bartender Anthony Bohlinger! (Peachy booze heals all!) Here are the ingredients you’ll need and what you’ll need to do with them:


  • 2oz Nikka Coffey Still Japanese Grain Whisky
  • .75 lemon juice
  • 1oz peach purée (1lb peaches, 1tsp citric acid, 1tsp bitter almond extract)
  • .5 oz of almond cordial (2 cups of caster sugar, 8oz water, zest from one lemon, 1tbsp almond extract, 3 star anise pods, 3oz vodka)
  • 1oz organic egg white
  • club soda
  • lemon twist

peaches3To make the peach purée:

  • purée 1lb of fresh peaches
  • add 1tsp of citric acid and 1tsp bitter almond extract
  • mix and refrigerate

To make the almond cordial (will keep for 2 months):

  • line a pot
  • heat 2 cups of caster sugar and 8oz water to almost a boil
  • remove from heat
  • add zest from 1 lemon, 1tbsp almond extract and 3 star anise pods
  • let sit for 20min and strain
  • add 3oz vodka

To make the cocktail:

  • in a tin, add whiskey, lemon juice, almond cordial and egg white
  • dry shake for 10 seconds
  • add ice and shake for 8 seconds
  • strain into a Collins glass filled half way with fresh ice
  • top with club soda
  • garnish with a star anise pod
  • depress lemon twist over top of cocktail and discard twist

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