CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 32

W W W. C R A F T BY U M H . C O M
25 ml/¾ fl oz crème de pêche
2 dashes lemon bitters
1 sprig mint
15 ml/½ fl oz Tea Sugar Syrup (see below)
¼ peach
FOR A LARGE BATCH, SERVING 10–12
750 ml/1¾ pints pinot grigio
250 ml/9 fl oz crème de pêche
20 ml/¾ fl oz lemon bitters
5 sprigs mint
150 ml/5 fl oz Tea Sugar Syrup (see below)
1 peach, cut into wedges
FOR THE TEA SUGAR SYRUP
Yields 250 ml/9 fl oz
250 ml/9 fl oz sugar syrup (see below)
4 Earl Grey tea bags
Sugar Syrup
The most basic of sweetening modifiers. This is a mix of sugar and hot water, mixed
until the sugar is dissolved. Whilst some prefer to use a higher concentration of sugar
to water – a 2:1 ratio of sugar to water – I prefer an equal 1:1 ratio and have based all the
recipes in this book on the same spec. Make a big batch and store it in the fridge for
up to a few weeks or when you need it.
To make a sugar syrup, simply bring equal parts of water and sugar to the boil in a pan,
stirring to ensure the sugar is dissolved in the liquid. Set aside to cool, then decant into
a bottle and reserve in the fridge until required.
To make the Tea Sugar Syrup, place the sugar syrup in a pan over a medium heat and
bring just to the boil. Once boiling, remove the pan from the heat and add the tea bags
to the pan. Stir to allow the tea flavour to start to infuse into the syrup, then set aside
to cool to room temperature. Once the mixture has cooled, remove and discard the tea
bags and decant the infused syrup into a bottle. Store in the fridge until required.
To make the cocktail, add the wine, crème de pêche and lemon bitters to a large wine
glass. Take the mint sprig and clap it between your hands to release the aromas, then
drop into the glass. Add the Tea Sugar Syrup and peach wedge, then top up the glass
with good-quality cube ice. Use a bar spoon to mix until well combined and icy cold.
Serve.
Extract credit: The Cocktail Guy: Infusions, distillations and innovative combinations by Rich
Woods, published by Pavilion Books. Image credit: Haarala Hamilton.
© Hundred-to-One LLC 2018. All rights reserved.