Baby, it’s cold outside.
Yesterday we didn’t crack 60 degrees; in fact, it didn’t even reach the predicted 59 degrees my weather app promised. We settled for an unseasonable, whopping 56 degrees, with lots of rain. And since the 10 day forecast holds lows hovering right around 50, we executed upon the unthinkable.
Yep – we stowed away the air conditioning unit for the season and built a fire inside. On August 3rd, which arguably should be one of those dog days of summer, but it wasn’t.
I made a batch of this…
…hot, piping, from scratch Chicken Noodle Soup (recipe coming next week) and an indulgent grilled cheese.
We played the state card game of Wisconsin…
In other news, we’re old.
But not willing to succumb 100% to fall and winter just yet, my cocktail held onto the spoils of summer. When in Bayfield last week, signs of “Tree Ripened Peaches” called out to me like a pipe to a crack addict as we wound around mountain roads in search of the elusive fruit. Well, elusive to the Midwest, anyway. After several hairpin turns and grunts of dissatisfaction from my beloved, we finally landed upon a farmer’s garage housing said tree ripened fruit.
From Colorado. Those stinkers.
But as it turned out, their samples proved divine so I bought a bag. We invited some friends over for dinner on Tuesday and cooked up some ribs, a potato dish, and a Greek twist on my Summer Harvest Salad (just add feta cheese and kalamata olives). Those peaches and all their summery sweet goodness bookended that meal in the form of Peach Crisp for dessert, and for the Apéritif?
Paleo Peach Whiskey Cooler.
Part Old Fashioned, part Mint Julep, part Highball, part Fuzzy Navel, this drink might have an identity crisis but in my opinion, it combines the best of multiple cocktails into one glorious, refreshing summertime sipper. Interestingly enough, it’s also perfect for chilly, rainy summer days – especially by the fire, even on a Thursday evening in August. Because Whiskey.
The simple syrup takes all of 10 minutes to make, and you don’t have to hover over the stove, so multitask away. Fresh peaches and fresh mint are a requirement though, so if the ingredients aren’t close at hand I’d move onto something else. A high powered blender to puree the syrup proves helpful, but an immersion blender or a food processor would also work well. And if you’re into the textural thing, then just break down the peaches with a potato masher and call it a day.
I hope all your summer dreams are coming true, since we’re winding down in the ridiculous states that insist on sending kids back to school in mid-August. Personally, I’m wallowing in my annual state of melancholy which will be replaced by pure euphoria in coming years. More to come on that in the following weeks – big changes are underway around here. 🙂
- 2 peaches, peeled and pits removed, cut into chunks
- ¼ cup pure maple syrup
- 1 cup water
- 10 mint leaves
- 2.5 oz whiskey
- 3 dashes orange angostura bitters
- 1 oz Paleo Peach Mint Simple Syrup
- 3 oz club soda
- To make the Paleo Peach Mint Simple Syrup, combine combine the peaches, maple syrup and water in a small saucepan. Bring to a boil, then lower the heat and simmer for 2-3 minutes. Turn off the heat and add the mint, slapping it between your hands before adding it to the pot to release the oils. Steep for 8 minutes, then remove the mint and cool the syrup completely.
- Blend the peach syrup in a blender or with an immersion blender. Alternatively, you can mash the peaches with a potato masher if you prefer more texture.
- Store the syrup in a glass jar in the refrigerator for up to a week. It's great in non alcoholic mocktails, on ice cream, drizzled over pancakes, etc!
- To make the cocktail, combine the whiskey, bitters, paleo peach mint simple syrup, and club soda in a glass filled with ice. Pour the contents into a clean glass, then back into the original glass. Serve with a sprig of mint you gently slapped between your palms, and a peach slice.