I drew inspiration from the novel ‘Holes’, where Green Lake resident Kate Barlow makes spiced peaches that end up fermenting for 100 years. Mr Black is used for its rich real coffee taste that is both balanced and delicious. Then coffee bean infused Rumbullion, adding bitter coffee and vanilla notes. A tiny amount of Fernet Branca adds depth with a slight herbal mint kick. Peaches add a subtle fruit back bone to the spiced bitter notes. Coconut milk jam for sweetness and rounded texture.
1. Using brush add stripe of peach paint to inside of glue cairn glass.
2. Combine rest of ingredients listed and shake using cubed ice.
3. Double strain neat in glencairn glass.
Designed to be drunk over paint stripe for a sweeter finish or from other side of glass for a dryer finish.
- 100mg roasted coffee beans
- 750ml Rumbullion Spiced Rum
1. Combine 100mg roasted coffee beans with 750ml Rumbullion in a vacuum sealed bag.
2. Sous vide for 5 hours at 60 degrees C.
3. Strain through a cheese cloth (or coffee filter).
- 2 cups chopped peaches
- 1/2 tablespoon salt (2% total weight of peaches)
- 1 tablespoon honey
- 1 cup water
1. Loosely blend peaches, stir in salt, cinnamon, cloves, star anise.
2. Add mixture to fermentation vessel.
3. Leave to ferment 4-7 days depending on desires ideal flavour (mine was taken out on day 5)
4. Remove spices and blend into syrup with 1 cup water.
- 2 cups coconut milk
- 1/2 cup white sugar
- 1/2 teaspoon baking soda
1. Combine all ingredients and mix through.
2. Cook the mixture stirring occasionally until it reaches a simmer. About 5 minutes. Leave mixture to simmer giving it a stir from time to time until mixture thickens.
3. Strain through fine strainer to remove any clumps.
Peach paint (garnish):
- 1 cup Fresh peach juice
- 1 cup honey
- 1 tablespoon xantham gum
1. Combine honey and peach juice and blend until combined and slightly aerated.
2. Add xantham gum and blend until thick and sticky paint-like consistency.