We had a dinner party last evening (it was a fabulous time) and we started the night with a simple cocktail made primarily of peaches:
Peaches (we used 2 baskets to make about 30 drinks – I would guess it`s about 1.5 peaches per drink).
Mint (2 bunches for this quantity)
Maple Syrup (we used a half cup)
Brandy (at your own discretion)
Sour Cherry juice (optional – we had some from macerating cherries lately)
Water (we used 1 Litre)
- Remove the pit and any bits of stem from the peaches. Place them on a cookie sheet.
- Roast at 400-450 degrees in the oven for 20-30 minutes. Remove just as the first ones begin to darken (i.e. start to char). Roasting them softens the flesh and really gets the juices flowing (our cookie sheet had a lot of liquid on it when we removed it from the oven – so use care!)
- Use a food processor or an immersion blender to turn them into juice (skins and all). If you don`t have the equipment, remove the skins and use a potato masher for the job. The results are fairly thick so you`ll need to thin them out (that`s the next step).
- Bring 4 cups of water to a boil, add mint. Reduce to about 3 cups.
- Add the `mint tea`to your peach juice.
- Add half cup of maple syrup (or add to taste).
- Pour brandy in a glass (we used 1.5 ounces in a 1-cup jar)
- Add peach juice.
- Top with a small amount of sour cherry juice.
Of course you can change the quantities and make much smaller portions. 🙂