A Long Day Canning

By • July 30, 2013 0 Comments

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Author Notes: This recipe came about after an over-ambitious day of canning.
Evidently, I failed to screw on the lids of the brandied peaches I was making. I pulled the jars from the water bath and lost several jars. I used the liquid in one jar to top off the rest and reprocess them and was left with a partial jar of brandied peaches. The brandy/water/sugar seemed ripe (sorry for the pun!) for experimentation, and I had just picked up a bottle of Art in the Age's Root, their take on root tea, the alcoholic precursor to root beer. It's a strong drink, and has a bit of fall in it, but the weather in Philadelphia has been nice enough recently to remind me that October will be here before too long.
Bryan Narendorf

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Makes 1 cocktail

  • 2 ounces Root
  • 1 ounce liquid from brandied peaches (see below)
  • 2 dashes aromatic bitters
  1. (adapted from Brandied Peaches in Paul Virant's The Preservation Kitchen) Wash, pit, and slice 1 peach Combine 1/2 cup brandy, 1/3 cup sugar, 1/4 water in a saucepan. Heat until sugar dissolves. Pour liquid over peach. Let steep (the longer the better). Mixture should last a long time in the refrigerator (if the drink is to your taste, it probably won't last that long).
  2. Combine Root, peach liquid, and bitters in a mixing glass; stir briefly and pour over ice cube in a rocks glass.

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