The Hill House Bar: Smokey Peach Boulevardier

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How to Prepare:

Smoky Peach Boulevardier served in a Mason Jar

Ingredients:

• 2oz Buffalo Trace Bourbon
• 1oz Peach Sous Vide Syrup (see instructions below)
• 1oz Campari
• 1oz Sweet Vermouth
• 0.5oz Amaro Liqueur
• 2 dashes of Bitters (Angostura or similar)
• Ice cubes
• Fresh peach slice, for garnish

Peach Sous Vide Syrup:

• 2 ripe peaches, peeled, pitted, and sliced
• 1 cup granulated sugar
• 1 cup water

Instructions:

Peach Sous Vide Syrup:

1. In a vacuum-sealable bag, combine the sliced peaches, granulated sugar, and water.
2. Seal the bag using a vacuum sealer or a zip-top bag with the water displacement method (submerging the bag in water to push out the air before sealing).
3. Preheat a sous vide water bath to 135°F (57°C).
4. Place the sealed bag of peach mixture into the sous vide water bath and cook for 2 hours.
5. After cooking, remove the bag from the water bath and let it cool slightly.
6. Strain the syrup through a fine-mesh sieve into a clean container, discarding the solids. Allow the syrup to cool completely before using.

Cocktail:

1. In a mixing glass, combine the Buffalo Trace Bourbon, Peach Sous Vide Syrup, Campari, Sweet Vermouth, Amaro Liqueur, and bitters.
2. Fill the mason jar with ice cubes.
3. Stir the cocktail mixture in the mixing glass until well chilled.
4. Strain the mixture into the mason jar over the ice.
5. Garnish the cocktail with a fresh slice of peach.
6. Secure the lid onto the mason jar and give it a gentle shake to ensure the flavors are well integrated.
7. Serve the Smoky Peach Boulevardier and enjoy the balanced combination of bourbon, peach, and bitter-sweet notes in a rustic, charming presentation.

This cocktail captures the essence of the classic Boulevardier with a delightful twist of smokey peach, creating a unique and memorable drinking experience. Cheers!