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
To 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
+++++++++++++++++++++++++++++++++++
