Name: Wolf Ticket
Total time: 2 min
Cuisine: Cocktail
Ingredients: 1&frasl;2 fresh Fresh peach; 45 ml Bourbon whiskey; 7.5 ml Peach liqueur; 15 ml Lemon juice; 15 ml Sugar syrup 'rich' (2:1); 1 dash Aromatic bitters

Ingredients

¹⁄₂ fresh

Fresh ripe peach (skinned & diced)

1 ¹⁄₂ fl oz

Bourbon whiskey

¹⁄₄ fl oz

Giffard Crème de Pêche de Vigne liqueur

¹⁄₂ fl oz

Lemon juice (freshly squeezed)

¹⁄₂ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 dash

Angostura Aromatic Bitters

How to make

Glassware

Prepare

Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.

Prepare garnish of lemon zest twist.

Method

MUDDLE peach in base of shaker.

Add other ingredients and SHAKE with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

17 grams of pure alcohol

Comments & Discussion

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Ruth Harvey 1y

Made with juicy ripe nectarines. A delicious drink for a warm summer evening!

Andre Derailleur Premium Member 2y

Tried this with quandong (native Australian peach/apricot but sourer). Used apricot liqueur instead of peach. Worked well with the apricot liqueur but perhaps didn’t have enough quandongs to really extract enough fruit flavour. My quandong tree doesn’t produce enough fruit as it is not really native to where I live in Western Australia. Still a good cocktail to try it in.

Sally Morgan Premium Member 3y

Even nicer with very ripe nectarine in place of the peach - and you don’t have to peel it, just muddle.

Andre Derailleur Premium Member 3y

Better without peach liqueur and with maple syrup instead of simple.

Chris Haley Premium Member 5y

Great drink. Let the peach ripen to almost overripe and you can cut back on the syrup a bit. Also I’m going to kick up the bourbon to 1.75 oz. next time as I felt it got a little lost. Finally I didn’t have Creme de Peche, but had Abricot du Roussillon and Creme de Cassis. Both worked well. Patience required when straining!