Perfectly Peachy Manhattan

One of our bookstore buys a few years ago was Raising the Bar: Better drinks for better entertaining. It’s been a fun book to have around.

A couple of weeks ago we got a bunch of nectarines in our CSA box, but they started going off by the weekend. Coincidently we have been looking for some peach brandy at the local liquor stores but haven’t found any that looked good at a price we were willing to pay. I had the brilliant idea to make nectarine brandy.

  • 8 oz nectarines, chopped
  • 1 cup sugar
  • 500 mL brandy.
  • 1 tsp vanilla
  • 1 star anise pod

Dissolve sugar in about 1 cup of brandy, add nectarines and bring to a boil. Simmer over low heat for 15 minutes. Remove from heat and let cool to room temperature. Add star anise pod, remaining brandy and vanilla bean (we didn’t have one, so I used vanilla extract after the infusion). Mix well and leave in fridge for a week. Strain and put into bottle.

One of the drinks that the bar book has turned us on to is a manhattan. We decide to try a peach version with the peach brandy.

  • 4.5 oz burbon (we use Jim Beam for this)
  • 3/4 oz dry vermouth
  • 1/2 oz peach brandy
  • 2 dash Angostura bitters

Mix over ice, strain into chilled glasses.

It makes a really tasty version of a manhattan.

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