Smoked Peach and Whiskey Sours, a vibrant and delicious cocktail that is equally as delicious as a mocktail. Join us outside by the offset smoker as we walk you through the steps. From start to glass, we've got you covered. So, tie on your apron, sharpen those knives, and let's create something delicious together!
Ingredients
3 peaches, sliced in half and deseeded
500g raw sugar
500mls water
Smoked Peach and Whiskey Sours
1 shot of smoked peach syrup
1 shot of Mr. Consistent Sours Cocktail Mixer
1 cup of ice cubs
The Method.
Preheat the Offset Smoker
-
Start by preparing your Hark Chubby Offset Smoker. Preheat it to a steady temperature of 121.1°C (250°F) using a combination of charcoal as your base, followed by double-triple split Ironbark Firewood.
Prepare the Peaches:
-
Halve and deseed the peaches.
-
Place the peaches flesh side down on a tray.
-
Smoke the peaches on the smoker for approximately 40 minutes.
Reduce the Syrup:
-
After 40 minutes, remove the smoked peaches and thinly slice them.
-
In a cast iron pan, combine the sliced peaches, raw sugar, and water.
-
Raise the temperature of your offset smoker firebox, add the grill grates, and place the pan on top.
-
Allow the peaches to reduce for 20-30 minutes, stirring occasionally.
Chill the Peach Syrup:
-
Once reduced, let the peaches cool in the cast iron pan.
-
Strain the syrup from the pan into a jug and refrigerate for an hour.
Assemble the Smoked Peach and Whiskey Sours:
-
In a cocktail shaker, muddle 4-5 mint leaves.
-
Add 1 shot of smoked peach syrup, Mr. Consistent Sours Cocktail Mixer, and Whiskey.
-
Add 1 cup of ice cubes.
-
Attach the cocktail shaker's lid and shake vigorously until thoroughly combined.
Pour and Serve:
-
Fill a glass with ice and pour the Smoked Peach and Whiskey Sour.
-
Garnish with a fresh mint leaf or two and a smoked peach slice.
