We met up with Cecil Usher and Cat Cannon, mixologists from the former East End bar, St. Clair Social. Together, the two mix up a Grilled Peach Smash to heat up your summer cocktail menu.
Tips for Grilling Peaches?
The key to success when grilling peaches begins with what peaches you choose. You want to choose ripe ones that are still a bit firm. Overly soft peaches will turn to mush over the heat. After you halve and pit them, brush the cut sides exposing the flesh lightly olive oil, butter, or grapeseed oil to stop the peaches from sticking. Preheat your grill to medium-high heat. You want to allow enough time for preheating so that when you place your peaches down they’re already on a high-heat. Place the peaches, cut-side down, directly on the grates, without overcrowding the surface. Grill them for 3-5 minutes per side or until the grill marks are to your liking.
Grilled Peach Smash Cocktail
Description
Who knew grilling a peach could take your smash cocktail to an entirely new level.
Ingredients
- 2 oz Wigle Bourbon
- 3/4 oz lemon juice
- 3/4 oz basil brown sugar syrup
- 2 grilled peach segments
For the basil brown sugar syrup:
- 544 g light brown sugar
- 544 g water
- 12 basil leaves
Instructions
- Muddle basil brown sugar syrup and grilled peach segments.
- Add remaining ingredients.
- Shake, strain, and served over ice.
For the basil brown sugar syrup:
- Mix the first two ingredients in a pot and stir to dissolve on medium heat.
- Once dissolved and before boiling starts, take off the heat and add the basil.
- Let sit for 30 minutes or until heat level is achieved. You want noticeable basil notes present to taste.
Recipe by Cecil Usher and Cat Cannon
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