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Made using fresh lemon and whiskey infused peaches, this refreshing cooler is a great drink for a summer day. The light and aromatic bite of Kampot pepper perfectly balances the tart and sweet flavors.
Add the peach pieces to food mill along with a big pinch of sumac and a small pinch of Aleppo pepper if you like a bit of heat. Process. The remaining pulp can be added to a marinade or discarded, as you prefer. Alternatively you can briefly blend or smash the peach pieces, then pass through a strainer with a wooden spoon if you don't have a mill.
Add whiskey and lemon to the expressed juice until it's lightly tart and a bit boozy to your tastes.
For each cocktail fill a tumbler or Burgundy glass with crushed ice, add the mixture, then garnish with a lemon wheel and spearmint sprig.
• You can make a twist on sangria instead. Leave the fruit whole and add to a pitcher along with cube ice, sliced lemons, an off-dry wine like Mosel Kabinett, and a few sprigs of basil or mint.
• This drink can be served as a punch. Once you've balanced it to your tastes with whiskey and lemon, add to a large punch bowl with block ice, then lighten it with sparkling mineral water or sparkling wine, as you prefer.
Food images and recipe © Christian Leue.
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