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peach & love

Guess what we just did? If you guessed purchased plane tickets to Kauai, you are correct! This October we will be flying 2,627 miles over the Pacific Ocean to relax in the sun and explore one of our favorite places on earth. We were invited by The Westin Princeville to stay at their resort and host a live cooking show from the spacious kitchenettes in their villas. Every Friday at noon for the past four months, we have been going live on Instagram, making a new recipe from our kitchen—although technically, we film it in our living room since that has the best lighting—and we can’t tell you how excited we are to host an episode from Hawaii (we just love how that sounds)! With coconut palms and ocean views as our backdrop, we hope you’ll join us on October 20th at 12pm PST as we whip up something deliciously tropical and share stories of our Kauai adventures on a special episode live from the North Shore.

Besides impromptu island getaways, the world could use a little more peach and love these days, don’t you think? Tangy stone fruit in the peak of its season is what we are discussing here today, and the time is now: head to your local farmer’s market, grocery store, or neighbor’s tree, and treat yourself to some fresh juicy peaches. And what happens next is pure peach and love, man. Good vibes for the tongue, and a total trip for your tastebuds. Here, fresh peaches are infused with vodka overnight, turning your favorite liquor into a summer celebration. Using a brown sugar simple syrup, peach purée, freshly squeezed lemon juice and a dash of Angostura bitters, if you’re not already on your way to purchase—or “borrow” from your neighbor—this fruit before those fall pumpkins start taking over our lives, your tastebuds will never forgive you.

And now that you have your cocktail planned for the weekend, may we also suggest some easy chocolate hazelnut cookies to go with that libation? We will be making them from Christina Lane’s luscious new cookbook Sweet and Simple today on our weekly Instagram Live show, and this chocolatey episode will start a little earlier than our regularly-scheduled noontime program. Friday Live will begin at 10am PST because Ryan got another part on a television show (we’ll announce more on that soon), and is filming this afternoon. So join us this morning in our kitchen as we magically turn six ingredients into pure chocolate-hazelnut heaven, aaand have cookies for breakfast.

Also, you can watch us make the peach & love cocktail today on the Feedfeed’s Instagram Stories for our monthly show, Happy Hour with Husbands That Cook! For this episode, we dressed up for the occasion, with homemade tie-dye shirts, love beads, and bandanas, so you won’t want to miss it! Watch the video below!

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Peach & Love

2 ounces (60ml) peach vodka (see below)
1/2 ounce (15ml) brown sugar simple syrup (see below)
1 ounce (30ml) peach purée (see below)
1/2 ounce (15ml) lemon juice
Dash of Angostura Bitters

Combine the ingredients in a cocktail shaker and fill with ice. Shake vigorously for 15 seconds, then strain into a coupe or martini glass. Cheers!

Peach Vodka
makes enough for 4 drinks

1 peach
1 cup vodka

Cut the peach in half, remove the seed, and dice the fruit. Transfer the pieces to a jar, then pour over the vodka and close the lid tightly. Shake a few times, then set the jar in a dark place at room temperature for 24 hours. Strain out and discard (or eat!) the peaches, then pour the vodka back into the empty jar for storage.

Brown Sugar Simple Syrup
makes enough for 6 to 8 drinks

1/2 cup (106g) brown sugar, packed
1/2 cup (118ml) water

In a small saucepan, combine the brown sugar and water and place over medium heat. Stirring often, cook just until the sugar dissolves, then remove from heat and transfer to a heatproof container for storage in the fridge for up to a week.

Peach Purée
makes enough for about 4 drinks

1 large peach, cut into quarters

In a food processor or blender, purée the peach until smooth and liquified, stopping to scrape down the sides as needed. Place a fine-mesh strainer over a bowl or measuring cup, and pour the purée into the bowl through the strainer, using a rubber spatula to stir and press the purée through. Use immediately or store in a sealed container in the fridge for up to 3 days.

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