Haze
Cocktails should be fun, easy and, most importantly, delicious. In that spirit, Williams Sonoma is partnering with Cocktail Courier to deliver kits right to your doorstep that include everything you need to whip up craft cocktails from the world's best professional bartenders. The recipe for the Haze cocktail was created by Laila Grainawi, one of the talented bartenders at Cocktail Courier. Like the warm weather of summer lingering into fall, her citrus-forward drink pairs peach liqueur with an aged pisco, a brandy-like distillate of fruit or wine, that adds complexity to the sweetness of the peach. Gently effervescent so it goes down easy, this drink is a real crowd-pleaser.
Ingredients
- 1 1/2 oz. (45 ml) Mistral Pisco 46
- 3/4 oz. (20 ml) fresh lemon juice
- 1/2 oz. (15 ml) Combier Crème de Pêche de Vigne
- 1/4 oz. (7 ml) simple syrup
- 1 oz. (30 ml) Fever-Tree Tonic Water
- Strip of lemon zest
Directions
In a cocktail shaker filled with ice, combine the pisco, lemon juice, crème de pêche and simple syrup. Shake vigorously until well chilled, about 10 seconds. Strain into a chilled coupe glass and top with the tonic water. Twist the strip of lemon zest over the drink, rub the zest around the rim of the glass, and drop it into the drink. Makes 1 drink.
Recipe courtesy of Cocktail Courier