Drink Up the Last of Summer's Peaches at District
Image courtesy of Danny Baker
OK, so August was National Peach Month and we're way past that. Peach season is almost but not quite over. Some last-minute donut peaches were spotted last night at the Berkeley Bowl.
So let's honor the waning days of this magnificent fuzzy fruit before sinking resignedly into apple, pear and persimmon season.
First off, consider NOLET'S Silver Dry Gin, which is actually made with sweet white peaches (plus raspberries, Turkish rose petals and other exotic botanicals). NOLET'S gins have been crafted in the Netherlands by the same family for over 300 years, and this luxurious liquid treasure sings sumptuously of summer all year long.
To power-pack the peachiness -- right now! before those last fresh peaches sell out! -- Danny Baker, bar manager at District Oakland, has shared with Feast Bay his recipe for a cocktail that's a peachy take on the Ramos Fizz.
No Peach Fuzz
1.5 oz NOLET’S Silver Gin
1 Egg White
0.5 oz Fresh Lemon Juice
0.5 oz Agave Nectar
1 oz Peach Juice
Build cocktail in a shaker. Shake vigorously with ice. Strain over ice in a double old-fashioned glass. Garnish with a slice of peach and sprinkle nutmeg over the froth.
But how to use the rest of your bottle of NOLET'S? The company offers these seductive suggestions:
NOLET’S Silver Peach Lemonade Punch (makes multiple servings)
750 ml NOLET'S Silver Dry Gin
2 ¼ liter Freshly Squeezed Lemonade
375 ml Elderflower Liqueur
4-6 fresh California peaches, peeled and halved
Mix all ingredients in a pitcher or infusion jar and stir. Serve over ice in highball glasses and garnish with peach slices or raspberry skewers.
NOLET’S Silver Peach Tea
1 ¼ oz. NOLET'S Silver Dry Gin
½ oz. Simple Syrup
½ oz. Lemon Juice
3 oz. Freshly Brewed Iced Tea
¼ fresh California peach, peeled
Muddle ¼ of a peach in a cocktail shaker. Add remaining ingredients. Fill with ice, shake and strain into an ice-filled glass. Garnish with a sprig of mint and thin slice of peach.