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Recipe: Tamir Benshalom, Bull Valley Roadhouse, Port Costa, CA
Photo: Gabriela Laz
1 1/2 oz St. George Dry Rye Gin
3/4 oz homemade peach shrub
3/4 oz fresh squeezed lime juice
1/3 tablespoon St. Elizabeth's Allspice Dram
1/2 teaspoon 2:1 simple syrup
4 dashes Angostura aromatic bitters
Add all ingredients to a cocktail shaker filled with ice, and shake to chill and combine. Pour the contents of the shaker into a rock glass and garnish with a pinch of cardamom dust and a lime wheel.
To make the peach shrub:
5 lb diced yellow peaches
1 qt red wine vinegar
1 qt white distilled vinegar
1 qt unrefined organic sugar (evaporated cane juice)
Add vinegar and peaches to a pot and bring up to a simmer. Add sugar and stir until sugar is dissolved. Reduce the temperature and let lightly simmer for 15 minutes.
Strain through a chinois or very fine mesh strainer.
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