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Grilled Peach Cocktail of Heavenly Wisdom #SundayFunday


Today the Sunday Funday group is writing about and sharing peach recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, I am hosting, I wanted to celebrate summer's darling, the peach. Here's the line-up...

I don't remember how we started this conversation, but my family and I were ranking our favorite movies...made by Dreamworks, by Disney, by Pixar, etc. Then we started going down the road of our favorite movies from the 80s. So, the boys have now watched Adventures in Babysitting and Predator. I'm certain you can guess which parent picked which movie. And just last night R picked up Airplane at the library because one of his friends recommended it as a classic. Hmmm...

I didn't realize that I am one of the only ones in the house who actually loves Kung Fu Panda. I rewatched it and was inspired for this event by the scene under the sacred peach tree of heavenly wisdom.

"Yesterday is history. Tomorrow is a mystery. But today is a gift. That is why it is called the present." Especially during this pandemic, that is especially true.

 

Here's the conversation, in case you can't see the clip above...
Oogway: [walking towards Po] Ah! I see that you have found the Sacred Peach Tree of Heavenly Wisdom!
Po: [Po turns around with a lot of peaches stuffed in his mouth] Is that what this is? I'm so sorry! I just thought it was a regular peach tree!
Oogway: I understand. You eat when you are upset.
Po: Upset? I'm not upset. Why, what makes you think I'm upset?
Oogway: So why are you upset?
Po: [sighs] I probably sucked more today than anybody in the history of kung fu. In the history of China. In the history of sucking!


Ingredients makes 2 cocktails
  • 1 organic peach, halved and pitted
  • fresh thyme sprigs
  • 3 ounces bourbon (I used Knob Creek) - 1-1/2 ounces per cocktail
  • 2 ounces ginger syrup - 1 ounce per cocktail
  • sparkling water for serving
  • ice

Procedure

Grill peach halves until they have nice char lines on them. It doesn't take too much time. I used an indoor grill pan, but you can use a real grill as well.


Dice the grilled peaches and place one half of the peach in the bottom of a cocktail shaker along with some fresh thyme leaves. Muddle until a thick puree forms. Add bourbon and ginger syrup. Stir to combine well. Strain cocktail through a small mesh sieve into serving glasses. Top off  with sparkling water. Add ice, if desired and garnish cocktails with fresh peach slices and more thyme sprigs. Imbibe and enjoy. Cheers!

That's it for the #SundayFunday peaches event. We'll be back next weekend with recipes that include chickpea flour with Renu. I won't be participating, sadly, because chickpeas cause an unpleasant reaction in my younger son. But I'll look at the offerings and see if I can adapt them easily to use a different kind of flour. Stay tuned...

Comments

  1. Thanks for hosting and for sharing this wonderful cocktail. Cheers.

    ReplyDelete
  2. Sounds delicious! I love that the peaches are grilled first!

    ReplyDelete

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