Skip to main content

Peaches and Cream Cocktail #FantasticalFoodFight

By

I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. I haven't been very good at participating, but this month, I couldn't resist. We were given the challenge of making a recipe with peaches and cream. So. Many. Possibilities.


It is peach season, after all. Try as I might, I couldn't come up with a savory peaches and cream recipe. Savory peach recipes, yes; but nothing with peaches and cream! Jake suggested peach cobbler with whipped cream. Fantastic idea...I'll need you to swap out that oven for me first. Hmmm...



Peaches and Cream Cocktail

Ingredients makes 1 cocktail

  • 3 parts bourbon
  • 1 part heavy whipping cream
  • 1 part peach puree
  • 1 part maple syrup
  • pinch of ground cinnamon
  • thin peach slices for garnish
  • Also needed: ice, cocktail shaker

Procedure
Fill cocktail shaker halfway with ice. Pour in the bourbon, cream, peach puree, and maple syrup. Add in a dash of cinnamon. Shake for at least 30  seconds. Strain into a serving glass. Garnish with fresh peach slices. Cheers!

Labels:

Comments

  1. KarenJune 21, 2017 at 9:50 PM

    I came "this close" to making a peaches and cream martini! I just happen to have all of the ingredients for this cocktail. I know what I'm having tomorrow.

    ReplyDelete
  2. Amy (Savory Moments)June 22, 2017 at 4:11 AM

    This sounds so yummy!! Great FFF recipe!

    ReplyDelete
  3. UnknownJune 22, 2017 at 5:26 AM

    If only I liked bourbon... It looks amazing!

    ReplyDelete
  4. A Day in the Life on the FarmJune 22, 2017 at 7:12 AM

    Glad you got in under the wire....this sounds like the perfect poolside cocktail.

    ReplyDelete
  5. ColleenJune 22, 2017 at 2:29 PM

    So glad you got this recipe in on time for the food fight...it's really making me feel the need to make a drink! Sounds amazing!

    ReplyDelete
  6. Mayuri PatelJune 23, 2017 at 12:30 PM

    This sounds so so so good. Just the type of drink to share with friends.

    ReplyDelete
  7. LaurenJune 25, 2017 at 7:43 PM

    Cobbler would be yummy - but not as creative as this cocktail! Glad you could link it up in time.

    ReplyDelete
  8. JanieJuly 3, 2017 at 11:28 AM

    Mmmm I love that you made a beverage because it just added so much variety to the Food Fight! :) It looks super tasty.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more