Briottet Crème de Pêche Liqueur 70 cl

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La crème de pêche est prête mais pour vraiment l’apprécier, le mieux est d’attendre quelques mois avant de la déguster. Step 2. Top with chilled soda water and stir. Have a taste and adjust for sweetness or tartness. If you like it a little sweeter then add a teaspoon of sugar syrup and stir again. If you prefer it more tart add a little more lemon juice. Maison Briottet is a family business, founded in 1836. Originally, the family were primarily negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. For best results, grill your peaches for about 8 minutes. You should see some grill marks and peaches should be softening just a little.

Merlet Creme de Peche features small, wild peaches that grow in the vineyards in and around the Cognac region. Though small, these peaches have a strong, highly concentrated flavor that lends itself quite nicely to this delicate spirit. They’re also unique in that the flesh is red and white instead of the more common golden yellow color. The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grams of sugar per litre at least, versus 250 grams at least as regards a cream. So by adding a 1/4 ounce of demerara you’re still getting just enough sweetness to make it palatable, and also toning down the fire of the whiskey a bit.

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The palate is potent and refreshing with flavors from the different peaches coming through at different points. It’s perfect when paired with sparkling wine and it makes an easy bellini that tastes incredible. 4. Merlet Creme de Peche It’s a fantastic recipe, so I’ll do a post on that soon – but that punch uses a while 1/4 ounce of Orinoco Bitters. These bitters which the team at the Dead Rabbit helped create are fantastic.And so I figured since they work so well in thatrecipe with Peach, maybe they’d work in this old fashioned? The combination of the finest ingredients and our expertise enables us to produce liqueurs and creams of the highest quality.

You can make this with either bourbon or rye, they both taste good, but I found rye to add a slightly more earthy element that helps balance the sweetness of the peach. Pallini Peachello is made from special peaches that were the favorite of Virgilio Pallini Sr.’s wife – one of the many family members involved in the business. She would preserve lots of them in alcohol when they were in season so she could enjoy them all year. Once they were finally finished, she used the leftover liquid as the base for a delicious liqueur, adding fresh peach juice to enhance the flavor further. One of my favorite examples of this, is a way to make the old fashioned just a little bit more friendly to the person who finds a typical old fashioned to be a bit too harsh and boozy.

The spirit can be used to make a Bellini when peach puree isn’t available, and it mixes well with bourbon to produce any number of riffs on the mint julep, whiskey sour, or other American classics. Peach liqueur is also a key ingredient in Fish House Punch — no matter which recipe you follow. It was good, but it needed something bitter. So I tweaked it a little more, and added just a hint of Campari to give it a subtle bitter aftertaste.