Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.


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Kansai-jin: Peach-Bourbon, Pecan Orgeat, Lemon Peels

Pretty much the first drink you should mix after making homemade orgeat should be a Japanese cocktail, which is exactly what I did, with a twist, of course.

Kansai-jin
2 oz Peach-infused bourbon
.5 oz Pecan orgeat
2 Lemon peels
3 Dashes of angostura bitters

Stir over ice, strain into cocktail glass. Garnish with a fresh lemon peel.

Instead of brandy, I wanted to use this peach-infused bourbon that I’ve had laying around since the end of summer, and I’ve had a strong desire to do something with peaches and pecans for a while now. Just like the Japanese cocktail, there’s nothing Japanese about it, except for its name.

Peach-infused Bourbon
1 cup Peaches, chopped
1 cup Bourbon
1 Stick of cinnamon

Combine the peaches and bourbon and let infuse for 2 days. Add the cinnamon stick at the end of the 2nd day and allow the infusion to continue for another day. Strain.

The peach bourbon was a huge success, and is one of the tastiest infusions I’ve made so far. Infusions of fruits like peaches or pears add a subtle, yet sweet fruitiness to bourbon, and I like to add some spices in on the last day to add a tiny burst of something to the bourbon’s finish. It’s been hard to keep this stuff around as it is a favorite whenever guests raid my home bar.

As for the pecan orgeat, we used the Serious Eats orgeat recipe, except that we substituted pecans for almonds. I’ve found that homemade orgeat is much nuttier than the store-bought kind.

The drink has an aroma of lemon, peaches, and roasted pecans. The nuttiness from the orgeat penetrates the bourbon’s peachy, oaky spice, and the citrus oils and orange flower water in the orgeat add some bright floral notes. Overall, bourbon made an interesting subsitution for brandy, but I can’t help but wonder if it was too much for this drink. Perhaps it would have been better with peach-brandy.

Kanpai!


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Vanilla-Bourbon, Cranberry, Pecan Orgeat, Maple Syrup

Thanksgiving. Turkey time. A day spent with friends and family, stuffing ourselves into food comas. What are we thankful for? Bourbon whiskey, amari, and mezcal, of course!

Berry Nutty Maple Whiskey Sour
2 oz Vanilla-infused bourbon
.75 oz Cranberry juice
.5 oz Maple syrup
.5 oz Pecan orgeat
Dash of angostura bitters

Shake over ice, double-strain into a coupe glass. Garnish with a pecan praline.

For today’s drink, we wanted to mix something using fresh cranberry juice. Let me emphasize the “fresh” part. Remember to keep it craft and always use real, freshly-juiced cranberries. None of that ocean spray 20% cranberry nonsense. Fresh cranberry juice is a splendid cocktail ingredient because it’s an excellent source of acidity, and using it is a great way to add sourness to a drink without relying on citrus juice.

To make pecan orgeat, we used the Serious Eats orgeat recipe, except that we used pecans instead of almonds. The sweetness of the vanilla-infused bourbon and maple syrup balance the sourness from the cranberry juice. The pecan orgeat adds a smooth, sweet, mild, buttery nuttiness, and tastes great with maple syrup. Honestly, when you make a drink using ingredients like these, its deliciousness is self-evident.

And now, to enjoy while perhaps sipping on a cocktail and nibbling on the last of grandma’s jell-o mold, I leave you with some lame Thanksgiving-inspired jokes:

What did the turkey say to the computer?
“Google, google!”

What kind of music did the pilgrims listen to?
Plymouth Rock.

What do you call an unhappy cranberry?
A blueberry!

Have a safe and happy Thanksgiving.