Get all the summer feels with this peach and bourbon Son of a Peacher Man cocktail from Michael DeNicola, bar manager at Harold’s Cabin in Charleston. DeNicola is helping us elevate the season’s finest peaches with homemade chipotle-infused bourbon and peach purée. Garnish with a peach slice and slip away into the sweet summer heat.
4¼ cups Old Grand Dad Bonded Bourbon
14 ounces Ancho Reyes Chile Liqueur
17 ounces Giffard Peach Liqueur
8 ounces dried chipotle peppers
10-20 peaches, ripe
2 ounces chipotle-infused bourbon (Old Grand Dad Bonded)
1 ounce house-made peach purée
½ ounce lemon juice
½ ounce simple syrup
Garnish: Peach slice
Large Batch Chipotle-Infused Bourbon
- In a large container fitted with an air-tight lid, combine bourbon with Ancho Reyes Chile Liqueur and Gifford Peach Liqueur. Let the mixture infuse for three to five days.
- Remove the pits from peaches and cut into small cubes. Cook peaches with 2:1 by weight ratio of granulated sugar and lemon juice with a few pinches of salt until they’re extremely soft.
- Transfer peach mixture to an upright blender and process until completely smooth. Strain mixture through a fine mesh strainer into a quart container with a lid. Purée will keep in the refrigerator for up to one month.
Son of a Peacher Man:
- Combine bourbon, peach purée, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake vigorously for 15 to 20 seconds. Strain into a rocks glass over fresh ice and garnish with fresh peach slice.
Recipe ByMichael DeNicola of Harold's Cabin in Charleston