Yesterday I passed along a recipe for homemade peach brandy. But once you've buried it in the back yard, let it age for six months, and then dug it up again, what on earth do you do with it? Here are some suggestions that people have passed around the internet.
* Make a peach brandy sour.
* Pour a splash into a glass of orange juice for a Fuzzy Navel
* Make a great drink with house peach brandy, house pineapple syrup and Campari, with a Lemon Hart rum rinse.
* Try making a Fish House Punch with it. Really nice, IMO.
* Following is the "Fish House Cocktail" version from "The Joy of Mixology"
- 1 1/2 oz dark rum
- 1/2 oz brandy
- 1/2 oz peach brandy
1/2 oz simple syrup
1/4 oz lime juice
- 1/4 oz lemon juice
... a dash of bitters would definitely not hurt if you would like a bit more complexity. I've also tried replacing the simple syrup with Canton ginger liqueur, which I found to be a nice change.
* I suspect you may have consumed all of your peach brandy by now, but if not : we like to make the equivalent of a peach "kir". Instead of crème de cassis for a kir vin blanc (with aligote) or kir royale (with champagne), use the peach brandy.
Why not give one of them a try and let us know how they are? After all, there's a holiday weekend just ahead.