Sunday, November 3, 2013

Peach Bitters No.01



For the purpose of full disclosure, I have listed all the ingredients I used below. However, next time around I would ditch the coriander. I might also nix either the clove or the allspice berry - but not both. Overall the flavor is lighter than I would have liked. I was really gung-ho when it came to squeezing the solids through the cheese cloth during the initial straining process, and as a result watered the bitters down with peach juice. Lesson learned.

Also, know that there is a delightful variation on a gin and tonic below if you want to skip all this bitters nonsense and go right to the good stuff. This variation is slightly sweet, slightly spiced, and just about perfect for a sunny fall day. Or a rainy one for that matter! 




Peach Bitters No. 01
4 peach pits
flesh of two peaches, chopped
1/4 cup lemongrass, roughly chopped
1 vanilla bean, split with the seeds scraped out; use both pods and seed
3 green cardamon pods, cracked
1/4 teaspoon coriander seeds
1 allspice berry
1 clove
1/2 teaspoon gentian root
2 cups 100 proof bourbon
2 tablespoons simply syrup

Place all of the ingredients except for the bourbon and simple syrup into a quart-sized mason jar. Pour in the two cups bourbon or more as needed to cover all of the ingredients. I used Fighting Cock brand. Seal the jar and store at room temperature out of direct sunlight, though preferably in plain view. You will need to agitate the jar once a day, and I find a visual reminder goes a long way.



After two weeks, strain the liquid through a cheesecloth-lined funnel into a clean quart-sized mason jar. Repeat as necessary to remove any sediment. Squeeze the cheesecloth over the jar to release any excess liquid and transfer the solids to a small saucepan. Seal jar and set aside.

Cover the solids in the saucepan with water. Bring to a boil then cover the saucepan, lower the heat, and simmer for 10 minutes. After the saucepan has cooled completely, add all of the contents of the saucepan to another quart-sized mason jar. Store both jars at room temperature and out of direct sunlight for one week, agitating the jar with solids daily.

Almost there! After one week, strain the jar with the liquid and the solids through a cheesecloth-lined funnel into a clean quart-sized mason jar. Repeat as necessary to remove any remaining sediment. Discard the solids. Add this liquid to the original liquid. 

You're in the homestretch now! Add the simple syrup to the solution and stir to incorporate. Cover and shake the jar vigorously to fully dissolve. 


May I make a suggestion? Cracked pepper. 

I had the pleasure of accompanying a dear friend to a tasting at Copperworks Distilling Company the other day. (More about that at a later date. I have so many things to say about them - all good!) Chatting with owner/distiller Jason Parker about the seasonal gins they have in the pipeline, I mentioned how much I would love a peppery gin. Could I ever hope to see one come out of Copperworks? Jason tells me that he sometimes cracks fresh pepper over a gin and tonic. Isn't that just brilliant? 

Gin & Tonic with freshly ground pepper
1.5 ounces gin
2 ounces tonic
fresh peppercorns, grinder
lemon twist garnish

Build in a glass, first the gin, followed by the tonic. Grind peppercorns over the top. I like to use pink peppercorns to add yet another dimension of citrus. Garnish with a lemon twist. This version of a gin and tonic is so fragrant, be sure to twist the lemon over the glass for that extra burst of essential oils.



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