Cold Smoke Punch

I feel like I've been neglecting you guys lately.  Not my normal sort of mixological rut lately - just a lot of classics, unintentional self-cribbing, and unsuccessful experimentation.  Happens to the best of us, I guess.

At any rate, here's something finally worth sharing: a fairly old-school style punch that still appears to be somewhat original, at least based on a quick perusal of David Wondrich's indispensable reference.

1 1/2 oz scotch whiskey (again, I'll call it what I damn well want)
1 1/2 oz brewed black tea (pretty standard English Breakfast, cooled to room temperature, on its way to becoming iced tea)
3/4 oz peach-brown sugar syrup
3/4 oz lime juice

Combine over a large ice cube and stir vigorously.  Grate some nutmeg on top in classic punch style, if you insist.

I originally reached for bourbon when putting this one together, because it seemed like a natural fit for the peach syrup, but I happened on a new bottle of Macallan 10 instead.  This turned out to be a happy accident.  You could probably use just about whatever blended scotch you like.

The Remington (and sundry derivatives)

I was quite surprised by this relatively simple combination, which seems like it ought to be a well-known classic.  Granted, in proportion and construction, it's basically a Collins, but with some signature ingredients.

2 oz white whiskey (I used the local MN13 - good stuff!)
1 oz peach-brown sugar syrup
3/4 oz lemon juice

Combine in a tall glass over large cubes, stir, top with about 2 oz soda water, and stir again.

This version, the Remington, is quite a good one.  However, the simplicity of this combination makes it easy to swap out the peach for other flavors.  To wit:

For a Derringer, use cinnamon-brown sugar syrup.

For a Palomino, use vanilla-brown sugar syrup.

For a Caballero, use ancho chile-brown sugar syrup (yum).

How that's for a post - not just one cocktail, but 4 in one go!  Don't be silly, it's not cheating at all.

Chattanooga Cooler

I know this drink is in no way representative of the city of Chattanooga (apologies if you live in Tennessee) but I just like the name.  It just kinda rolls off the tongue, and the drink turned out quite well too.

1 1/4 oz white whiskey
3/4 oz rose petal liqueur
3/4 oz peach shrub

Pour over plentiful ice in a Collins glass and add 2-3 oz of soda water to taste.  Stir well and garnish with a lemon wheel.

I know, I know - you'll have to make two of these ingredients yourself.  Neither is too hard, really.  For the liqueur, combine 1 tablespoon dried rose petals with 1 cup 100-proof vodka and 1/2 cup of regular simple syrup (a 1:1 ratio of water to sugar) then let infuse for a week or so.  The shrub is even more flexible, if a bit more difficult, although you can make as much or as little as desired.  Just take 1 part chopped and pitted fresh peach, and add 1 part apple cider vinegar or champagne vinegar.  Let this infuse in the refrigerator for a week, then strain and add 1 part sugar.  Keep this in the fridge, shaking every day for a week or so until the sugar has all dissolved, then use wherever - non-alcoholic sodas, cocktails such as the one above, or on top of pancakes.  Seriously, that last one is worth a shot.

Peach Pit II

This is a simple rework of the Peach Pit with a more assertive peachiness.  I liked the original, but I regard this as an improvement.

1 1/2 oz peach-infused Laird's Applejack
3/4 oz Bols genever
3/4 oz Lillet Rose (Cocchi Americano would be appropriate, but reduce to 1/2 oz)
2 dashes peach bitters
2 dashes aromatic bitters

Stir and strain into a chilled cocktail glass; garnish with a slice of dried peach.

This has a lingering peach sweetness backed up by some malty spice, but it's not quite as rich as the original.  That makes the whole cocktail much fresher, akin to biting into a sour peach rather than a sweet peach.