Spiced Peach & Pecan Mule
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I love a good mule and when given the choice, I’ll take it with whiskey over vodka, particularly once fall hits. This combo is the perfect balance between refreshment and that delicious, warming flavor profile that is whiskey. I’m from west Texas but I like to think I got a bit of the South in me by proxy. With the modifications to this Kentucky Mule base, I’m transported right to my relative's porch in Georgia. With peach season ending in late September this is the perfect way to say adios to summer and embrace fall.
Spiced Peach & Pecan Mule
- 4 oz ginger beer
- 2 oz peach and pecan infused rye whiskey (see below)
- 1/2 oz lime juice
- 1 teaspoon all spice dram
- 2 dash Angostura bitters
Fill a copper mug with ice and add all ingredients, give it a light stir. Garnish with a slice of peach and cinnamon stick if you’re feelin’ festive. Just as with any cocktail that utilizes a mixer, the key to a good mule is good ginger beer. Don’t skimp here. Brands I like are Bundaberg, Q Drinks, Fever Tree and Cock & Bull. Here I'm using Bundaberg which strikes a ideal balance between sweet and ginger spice. Each have their own unique flavor, so try each over time and see which you prefer given your chosen spirit.
Peach and Pecan Infused Whiskey:
This stuff is liquid gold my friends. I recommend making a 750ml batch while you’re at it, but you can start with a smaller amount if you prefer.
- 500-750ml whiskey (I chose Bulleit rye because it stands up against the sweetness of the other ingredients better than bourbon, but both work)
- 3 ripe peaches (the more ripe, the more flavor you get)
- Small bag of shelled pecans (2-4 oz)
- Cheesecloth (Amazon or Walmart)
- A container large enough to hold all the above for infusing with an air tight lid
- Skin and cut peaches into quarters or cubes so the flesh is exposed for maximum infusion
- Rinse the pecans to get any excess nut dust off (well what do you call it?)
- Add all ingredients to your infusion vessel
- Give it a good shake, place in refrigerator
- Allow to infuse for 5-7 days.
- Optional: Taste a small amount daily to monitor infusion level (mmm...quality control)
- Shake the vessel once a day to help infusion process
- When infusion is complete fine strain the liquid through cheesecloth
- Keep in an air tight container (original bottle?) in the fridge for up to 1 month
NOTE: It goes without saying but do not serve this to your nut allergy-having friends.
You may eventually see sediment settle to the bottom, this is normal and not harmful. You may need to strain through cheesecloth again. You may not be able to get it all, not to worry as long as your spirit is above 35% alcohol and the infusion is kept in the refrigerator.
Finally, experiment with it! This infusion can be used to create some really interesting riffs on your favorite whiskey based cocktails. What will you create?