Titan-bon Cocktail: Recipe Update

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Another look at a cocktail recipe inspired by a box of South Carolina peaches.

By Hope S. Philbrick

Several peach seasons ago, an associate sent me a case of fresh-picked peaches from Titan Farms in Ridge Spring, South Carolina. The peaches were juicy, flavorful, freestone (which means that the seed separates from the fruit easily) and simply great. I experimented with various recipes including a cocktail recipe that has now become a seasonal favorite around our house: We call it the Titan-bon, since it combines Titan peaches and bourbon.

We now plant cinnamon basil each spring, in anticipation of peach season each summer. But realizing that not every gardener has ready access to that herb, I’ve contemplated revisions…though a spicy element is essential.

Inspiration arrived in a bottle: Virgil Kaine Ginger-infused bourbon. As reviewed in a recent Mixed Case column, the spirit marries bourbon with fresh ginger that’s grown in South Carolina. The fact that Virgil Kaine is produced in small batches in South Carolina makes it a perfect thematic match for the cocktail that’s an Ode to South Carolina.

Here are up-to-date recipes for both versions of the cocktail. Cheers!

Titan-bon

Titan-bonmuddle 3-6 thick slices of a peeled Titan peach; pour through a fine mesh strainer and collect the peach juice; measure 1 ounce fresh peach juice per cocktail
add up to 1/2 oz. cinnamon basil-infused simple syrup (depending on how sweet you like it)
add 2 oz. bourbon (e.g., Four Roses or Woodford Reserve)

Shake vigorously with ice. Strain into an old fashioned glass that has been filled with large ice cubes. Garnish with a thin peach slice and/or a sprig of cinnamon basil.

To make the cinnamon basil-infused simple syrup…
In a medium saucepan combine 1 cup sugar and 1 cup water. Bring to a boil, stirring, until sugar has dissolved. Remove from heat. Stir a generous handful of fresh cinnamon basil that has been washed and wiped dry into the liquid. Cover and set mixture aside for 15 minutes. Strain out herbs, reserving liquid. Allow to cool. Refrigerate until ready to use.

Titan-Kaine

Titanbon Revisitedmuddle 3-6 thick slices of a peeled Titan peach; pour through a fine mesh strainer and collect juice; measure 1 ounce juice per cocktail
add up to 1/2 oz. simple syrup (depending on how sweet you like it)
add 2 oz. Virgil Kaine ginger-infused bourbon

Shake vigorously with ice. Strain into an old fashioned glass that has been filled with large ice cubes. Garnish with a thin peach slice.

To make the simple syrup…
In a medium saucepan combine 1 cup sugar and 1 cup water. Bring to a boil, stirring, until sugar has dissolved. Remove from heat. Allow to cool. Refrigerate until ready to use.

– Photos © HSP Media LLC

Product samples afford the research opportunity but do not sway opinion.

HopeP_144Hope S. Philbrick is founder and editor-in-chief of Getaways for Grownups. Her work has appeared in dozens of publications nationwide. She’s written about wines and spirits for more than 10 years. When not writing, she can usually be found on the road or savoring something tasty.

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