The arrival of summer in the Hudson Valley brings with it sunny days that are best spent outdoors, preferably in your backyard or on the patio, with a refreshing cocktail in hand. As for what you’re drinking, make the most of the seasonal bounty by cutting into one of the juicy peaches that shine this time of year.
This Peach Barrel cocktail recipe, which comes courtesy of Shadows on the Hudson in Poughkeepsie and Blu Pointe in Newburgh, is a must. When mixed with cucumber, dill, and botanical-forward gin, the peach flavor takes on new dimension in this flavorful cocktail. Try it on its own or, better yet, serve it as the featured cocktail during your next at-home barbecue.
P.S. Looking for spots to pick berries and stone fruits in the Hudson Valley (like fresh peaches for your Peach Barrel cocktail)? Check out our list.
Peach Barrel CocktailCourse: DrinksDifficulty: Easy
2 cucumber slices, plus one for garnish
2 sprigs of dill, plus one for garnish
3 peach cubes, muddled
½ oz Luxardo maraschino liqueur
½ oz white cranberry juice
2 oz Nolet gin
½ fresh juice from 1 to 2 limes
1 drop of bitters
3 oz chilled club soda
- Add the 2 cucumber slices, 3 cubes of peach, and 2 dill sprigs to the bottom of a shaker. Top with maraschino liqueur and muddle until the cucumber and peach are broken up, but not completely liquified.
- Add Nolet gin, lime juice, and 1 dropper of bitters to the shaker. Fill a cocktail shaker with ice and shake vigorously.
- Double strain into an ice-filled rocks or highball glass. Top with club soda and give a gentle stir. Score a peach slice and place on glass rim, then top with dill sprig to garnish.