Grilled Peach Julep

Grilled Peach Julep

A classic Mint Julep—typically made with bourbon—becomes an all-new summer sensation by infusing grilled peaches. It’s so delicious that it will be hard to go back to a regular Julep. If you happen to have the barbecue on during the cocktail hour, you can grill the peach slice garnish over high heat for about 30 seconds per side. 
Ingredients:
3 sprigs mint
2 oz Grilled Peach–Infused Whisky, recipe follows. 
1/4 oz Simple Syrup 
Grilled peach slice to garnish
Directions:
Trim mint sprigs so they’ll fit in a julep tin or serving glass. Gather mint into a bouquet and rub the bouquet around the inside of a julep 

tin or glass. Set mint aside.

Add Grilled Peach–Infused Whisky and simple syrup to tin or glass. Fill halfway with crushed ice

Holding rim with your fingertips, stir with a mixing spoon in a churning motion for 10 seconds. Fill three quarters with crushed ice. Stir again for 10 seconds. Top with crushed ice, tunnel a hole in center with a straw. Slap mint a few times against palm of your hand and insert into hole. Garnish with peach slice and serve with a straw. Makes 1 drink

Grilled Peach Whisky

In addition to our Grilled Peach Julep, this fruity whisky is fabulous in an Old Fashioned or a Whisky Sour. Save the post-infusion peaches to chop up for a boozy sundae or to throw into a batch of homemade barbecue sauce. This recipe works best with a robust whisky such as Crown Royal Black
Ingredients:
1 firm-ripe peach, quartered, pit discarded
9 oz Canadian whisky

Directions:
Preheat half the grill or a grill pan on the stove on high. Clean and lightly oil grate. Grill peach quarters on all three sides until nice grill marks form, about 45 seconds per side. Transfer to a plate and cool until tepid.

Transfer peaches to a 2-cup (500-mL) glass jar. Pour whisky overtop. Cover and store in a cool, dark place for 4 days. Fine-strain into a bowl, but do not press on peaches (this would make the liquid cloudy). Discard peaches or save for another use.

Transfer infused whisky to a 1-cup (250-mL) glass jar or bottle. Store in a cool, dark place for up to 3 months.  Makes 8 oz (1 cup/250 mL)

Rose Whisky Sour

Rose Whisky Sour

Toast spring with this elevated classic, which has a touch of perfume—in the best possible way—thanks to the addition of rosewater and a garnish of fresh rose. Look for rosewater at your local grocery store or in Middle Eastern specialty food shops. Makes 1 whisky sour
Ingredients:
2 oz whisky
1/2 oz fresh lemon juice
1/2 oz Rose Simple Syrup (recipe follows)
1/2 oz egg white (optional)
Rose petal for garnish
Directions:
Add whisky, lemon juice, syrup and egg white to a cocktail shaker. Shake vigorously until foamy. Remove lid and fill with ice. Shake again until chilled. Strain into a chilled rocks glass. Taste and add a drop or two more of pure rosewater, if you like.  Garnish with a rose petal.  Makes 1 cocktail 

ROSE SIMPLE SYRUP
Bring 1 cup (250 mL) water to a boil. Stir 1 cup (250 mL) sugar into the boiling water to dissolve, stirring constantly. When sugar has dissolved completely, cool syrup. Stir in 1 tsp (5 mL) rosewater. Taste and add more rosewater, if you like. Store in an airtight jar in the fridge for up to 2 weeks.   Makes 1 1/2 cups (375 mL) syrup

Bourbon Milk Stout

Bourbon Milk Stout

Inspired by both milkshake, stout ales, and old-timey soda fountain ice cream floats, this decadent cocktail is pushed over the top by serving it with espresso wafers for dunking. If bourbon vanilla is unavailable, try a rich coffee ice cream instead.

Ingredients:
1 heaping scoop bourbon vanilla ice cream
1 1/2 oz Chambord Royale
1 oz Kavi Reserve Coffee Blended  Canadian Whisky
5 oz Guinness Draught
2 espresso wafers to garnish
Directions:
Scoop ice cream into a Bruges-style beer glass. Pour in Chambord and coffee whisky. Top with stout. Garnish by placing two wafers on the edge of the glass or serving alongside.   Makes 1 drink