Summer has arriiiiiiiiiiiiived in Austin! My first year (plus) of living here, as soon as the weather began to turn, I felt dread fill my body. Let’s just say, when swept up in the romance of a boy and his town, you don’t exactly get into “Sooo, what’s the insect situation here?”. Two years into living here, and I feel my body adjusting to the rhythm of the seasons. Our shady back deck gets the best evening breezes, while the front yard takes the brunt of the heat, and all I want to do is sit out back there and sip some whiskey- with all the bug spray, of course. Which, side note, is the one product in my life where I’m like, BRING. ON. THE. CHEMICALS.
For this little backyard sipper, I decided to go with longtime pal of all things Bourbon: peaches. I combined them with fresh orange and mint to make a sweet-yet-tart, and super fresh syrup. Everything gets shaken up with more fresh orange, and then gets a splash of sparkling water, because, bubbles. It really couldn’t be more simple, and isn’t that what you want in a summer cocktail?
To fulfill my backyard, whiskey-sippin’ dreams, I partnered with Black Feather Whiskey on this post, and a sweet little giveaway! Black Feather is giving one lucky Austinite a fun night, on them. This Saturday (6/8), Black Feather Whiskey is hosting the Sun and Moon Twilight Music Series at Moontower Saloon, complete with tasty bites, Black Feather cocktails, and live music. If you’re in the mood for a date night (aren’t we all), comment on this blog post, my Instagram post for this cocktail, or reply to the question in my Instagram story and tell me one thing you’re looking forward to cooking or eating this summer. One lucky Austinite will get their cocktail tab covered by Black Feather for the evening, which is essentially like being taken out on a date. Each comment/story reply counts as an entry! I’ll choose a winner Friday night (6/7).
Now, onto the whiskey of it all.
To make your syrup, peel and dice 3 small peaches until you have about a 1/2 cup. In a small saucepan, combine your sugar, water, peaches, orange juice and rind, and mint sprigs with a pinch of salt. Bring to a boil, then lower heat to medium. Allow to reduce slightly. It’s done when the sugars are fully dissolved, and it coats the back of a spatula. Strain through a mesh sieve, and refrigerate until cold.
In a pitcher, combine your whiskey, syrup, fresh orange juice, and stir until well combined. Pour over fresh ice.
Serve with orange, and mint sprigs to garnish.
Cheers to backyard hangs! I’m excited to hear what everyone is looking forward to eating this summer. Personally, I’ve been hit by fish taco cravings like no other, so I will definitely be needing to do something about that soon.
For the syrup
3 small peaches, peeled and diced (about 1/2 cup)
1 c granulated sugar
1 c water
3 sprigs mint
Juice of 1 orange plus a couple peelings of orange rind (I used two 3” pieces)
For the Cocktail
8 oz Black Feather Whiskey
4 oz peach mint syrup
4 oz orange juice
sparkling water to top