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Celebrate National Rum Day with a Grilled Peach Rum Cobbler – a Cocktail Recipe from a local Vancouver bartender!

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Appletons Run staged photo

This year, Global Bartending Champion Kaitlyn Stewart has created an iconic rum cocktail recipe – a must-try for anyone looking to get a taste of the tropics from their home bar!

Grilled Peach Rum Cobbler cocktail

Mixologist: Kaitlyn Stewart 


Ingredients: 
 

·       2oz Appleton Estate 8yr 

·       1/4 of a Grilled Okanagan Peach* (cut into pieces) 

·       0.75oz Ginger Infused Fireweed Honey**  

·       1oz Fresh Lemon Juice 

·       1 Sprig of Rosemary from the garden 

·       2 Dashes Rootside Ginger Lemon Bitters 

Steps:  

1.       To a shaker tin add the grilled peaches and gently muddle.  

2.       Then add the rum, honey, lemon, rosemary sprig and bitters.  

3.       Add ice and vigorously shake for 10-12 seconds.  

4.       To a julep cup, add crushed ice and strain in the cocktail.  

5.       Top up the julep cup with more crushed ice, if need be, and garnish with a slice of grilled peach and a rosemary sprig.  


*Grilled Okanagan Peaches Recipe
 

Steps: 

1.       Cut peach in half and remove the pit.  

2.       To the cut side add a small amount of brown sugar.  

3.       Place the sugared peach cut side down on a grill or cast iron skillet.  

4.       Cook until the sugar has caramelized. Remove from heat and let cool. 

**Ginger Infused Fireweed Honey Recipe 

Steps: 

1.       To a sauce pot add 1 cup of local wildflower honey, 1 cup of water and a 1/4 cup of freshly grated ginger.  

2.       Put the pot on the stove on medium/low heat and bring to a gentle simmer.  

3.       Remove from heat and let cool.  

4.       Once cooled, fine strain the honey and bottle.  

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