- Sir John A -

1.5 peach infused whisky* (Canadian Club)
0.5 oz maple syrup
2.5 oz Earl Grey Tea, chilled
2 dashes peach bitters
Add ingredients to a mixing glass filled with ice. Shake and strain. Garnish with peach slices.
*Chop 1 peach and add to a mason jar with 8 oz of whisky. Let sit for 48 hrs. Double strain and discard the peaches.

It’s peach season! I also have a bottle of maple syrup sitting in the back of my fridge for two years so I’m glad I get to use it.

It’s a low-alcohol drink and very tea heavy. I couldn’t taste any maple. Good for an sunny afternoon sip if it’s too hot for real tea. The peach infusion was stronger than expected but without the added bitters, the tea overpowers it leaving just a subtle hint. I’ll use the rest of the peach-infused whisky in an Old-Fashioned and will even try it in a Whisky Sour.

For a peachier drink, try muddling half of a peach in the mixing glass rather than infusing.

h/t Canadian Whisky

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