Here is Ruth’s Porthole Peach Whiskey Smash recipe submission, one of our Recipe Contest winners!
The picture here is of a porthole cocktail infuser. Made of iron and glass, the beautiful infusion vessel can be used to make all kinds of drinks, but also as a work of art. Cocktails, salad dressings, coffee, tea and other infusions, all this can be done with The Porthole vessel. Just load it with fruit, herbs or whatever else you want, press the glass plates against one another and pour the liquid through the opening.
Here is my recipe using this work of art.
Pack an infusion vessel like a porthole (or simply a glass jar) with:
16 oz of Locavorious frozen peaches cut into thick slices,
fresh mint leaves, and
Stir together and add to porthole:
3 ounce water,
1 1/2 ounce mint simple syrup* and
6 ounces Two James Grass Widow Bourbon (made in Detroit).
Infuse for 30-45 minutes, or until the flavors are nicely infused.
*Mint simple syrup:
One cup of sugar
Once cup of lightly boiling water
½ cup of gently packed whole mint leaves
Stir sugar into boiling water, with the heat turned way down. Then add the mint leaves. Do not crush or shred the leaves. Stir until the sugar dissolves, and then allow mixture to cool. When cool, taste for minty-ness, and if it is to your liking, strain into jar. Keeps in refrigerator for a long time, so you can make many batches of Porthole Peach Whiskey Smashes. J To make a stronger flavored syrup allow mint leaves to soak in syrup for longer. This versatile simple syrup recipe of 1 cup sugar:1 cup boiling water can be made into many nice local flavors: rosemary, or blueberry, etc….and you can sub honey for sugar, use brown or Demarara sugar etc.