Work, work, work, work, work!
No… I’m not singing Rihanna’s song. I’m talking about work.
As much as I would love to Apartment Bartend full time, it’s not at that level yet. In the meantime, I work.
As you’ve probably experienced too, there are days when I just feel burnt out. Days when I feel out of it, and brain deadness sets in. Wait, is deadness a word? See what I’m saying?!
A good cocktail usually does the trick after a long day, but not when making the drink actually sounds like work too. Like when you’re craving a Whiskey Sour, but you don’t want to combine the goods, juice the lemon, crack the egg, shake with it, then dry shake… you catch my drift. These are the days when I ask myself, “What can I make that’s amazing, with as little effort as possible.”
That’s what we have here… an amazing Peach and Pecan infused bourbon recommended to me by a buddy of mine. Now, this infusion recipe is originally from Jamie Clayton, and it’s unreal by itself. I’m talking ready to sip on, but if you’re feeling in the mood to mix then give this cocktail a go.
Now, before you get to mixing just note with infusions you typically need to give it a couple days to let the flavors meld together. Certain infusions, like Earl Grey infused gin or jalapeño infused tequila, mesh pretty quickly. With some ingredients, a little goes a long way. For this recipe in particular, give it a couple of days. Following Clayton’s recipe, it’s recommended you let the bourbon sit for several days.
Don’t want to wait? Too bad.
Good things take time and it’ll give you the rest you need from a stressful day. Just kidding…no one will be mad at ya if you crack the top open and start sipping it early *wink face*. At the point when the flavors meld, grab the other goods and mix up the recipe below. It’s a solid way to take the edge off, and beat the heat in these crazy summer months.
- 1.5 oz Pecan and Peach Infused Bourbon
- .5 oz Lillet Blanc
- .5 oz Demerara Syrup
- 3 Dashes of Chocolate Bitters
- Garnish: Peach Slice and Mint Sprigs
- Combine the ingredients into a mixing glass, and fill with ice. Stir with a bar spoon until chilled, and strain the drink into a rocks glass over ice. Garnish with a sprig of mint, and a slice of peach.