Peach liqueur… you mean peach schnapps, right? Wrong! I too always thought that the two were one in the same. In fact, the difference is schnapps are fermented and distilled, where liqueurs are simply fruits steeped in an alcohol which has already been fermented and distilled. You mean creme de peche? Correct! I’m VERY proud to say that personally don’t have a high school/college story of an ill-advised peach-schnapps-meets-fuzzy-navel night gone wrong. Last week my bountiful box of peach and nectarines arrived on my doorstep (thanks to Washington State Stone Fruit Growers). As expected, when the box arrived a few of the fruits were bumped and bruised from shipping. Resisting the temptation to immediately devour (think kid with fruit juice all over their face in Georgia) them all, instead I started this beautiful peach liqueur.
Steeped with citrus zest and thyme leaves from my backyard garden, this slightly sweet peach liqueur perfectly highlights the fresh flavors of summer. Plus, no preservatives or artificial colors! …cocktail ideas? How ’bout a Peach Old Fashion!? Boozy and slightly sweet, plus a great way to use some of the homemade cocktail cherries that I made last month. Stay tuned for a couple more stone fruit features coming next week. 🙂
Hey Food in Jars mastery challenge participants! Looking for something fun to do with those marmalades you all put up in January? How about using them as an ingredient in a cocktail? A couple weeks ago through a Instagram page I came across the cocktail blog Beautiful Booze. Reserving a little bit of my fan girl status, I admit that I instantly bookmarked several of her recipes. Not only have I found myself wooed by her blog layout, photography, and cocktail creativity, but also by the fact that the author is super cute. I was surprised by the number of cocktails that I could already make with the limited ingredients in my slowly growing home bar.
When I saw that Natalie’s breakfast martini sour recipe called for orange marmalade, the idea for this deployed goods post began. My plan included spicing the recipe up with a bit of my Angostura Blood Orange Marmalade. The result? An sweet and tart martini sour. Obviously delicious for breakfast, but enjoyable anytime of the day. Cheers!