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Portions:
1
Ingredients
- 2 oz bourbon
- 1.5 oz Maple-Peach Cordial (Recipe in house *)
- 1/4 of a ripe peach (flesh only)
- Maple Espuma (Recipe in house **)
- 1 pinch maple sugar
RECIPE IN HOUSE: : MAPLE PEACH CORDIAL
- Peaches, in season
- 1/3 cup maple syrup (preferably dark syrup for its robust taste)
- 2 oz maple water
- 1/3 oz citric acid
- Lemon zest
RECIPE IN HOUSE: MAPLE ESPUMA
- 1 oz maple syrup (preferably amber for its rich flavor)
- 3 oz maple water
- 1 egg white
- 2 NO2 cartridges for the siphon
Method
- Put the peach flesh into a shaker and mash with a pestle.
- Add the bourbon and cordial
- Fill shaker with ice and shake for 10 seconds.
- Double strain into a cocktail glass.
- Float the espuma on top and garnish with the maple sugar.
RECIPE IN HOUSE: MAPLE-PEACH CORDIAL
- Use a juicer to extract 175 ml of peach juice and pour into a large glass container.
- Add the maple syrup, maple water, and citric acid.
- Use a peeler to zest the lemon, being careful not to take too much of the white pith with you. Add to mixture.
- Close container and put the mixture into the fridge to infuse for 12 hours.
- Filter and bottle (keeps 2 weeks in the fridge).
RECIPE IN HOUSE: MAPLE ESPUMA
- Place all ingredients and your siphon in the fridge at least a half-hour before making the espuma.
- With everything chilled, put the syrup, water, and egg white into the siphon.
- Close and load the first NO2 cartridge.
- Shake for a few seconds, then load the second NO2 cartridge. Shake vigorously for 30 seconds.
- Your espuma is ready to apply. (Keeps in the fridge for up to 48 hours. Shake siphon vigorously before each use).