Since mid-August, I’ve had “Jean-Talon-tini” jotted down in my cocktail scratch pad (of course I have one of those), to be concocted as homage to Montreal’s Jean-Talon Market. Jean-Talon’s a great place. I’ve had a dark chocolate slushie there, which is even more enjoyable than you’d expect, even if you’d expect it to be quite enjoyable. They’ve got a great culinary bookstore with a spirits section that has sent my heart a-palpitating. I’ve bought ice wine there and plan to soon buy a dozen organic “pee wee” eggs because they look like the perfect size for including in cocktails. Also, there’s a Turkish dessert cafe that looks absolutely scrumptious and I plan on having one of everything they offer before I have to move back to the States.
But probably the best thing about the Jean-Talon is that the produce vendors put out slices of tomatoes, cukes, tangerines, plums and citrus (OK, so some of the stuff’s imported) for unlimited sampling. Most importantly, they put out peaches. I say this because I really can’t think of anything on Earth I like eating more than a peach. I remember when I was a kid, my mother used to buy them maybe a half-dozen at a time and kept them out on the counter, arranged on a cookie sheet that she’d line with paper towels. When the peaches’ texture was just so — when a big bite yielded an even bigger, audible slurping-up of juice, when the meat of the peach could almost be called creamy — I would often eat three at a time, standing in the middle of the kitchen.
So last weekend, when the PhoBlograpHusband and I were planning a Bixi excursion up to Jean-Talon, I quickly settled on a peach as the piece of produce from which I’d produce my potent potable. (pa ha ha, pI’m so punny) Hopefully there are still some peaches for sale in your neck of the world before the season ends.
(p.s. Bonus points if you know what song this cocktail’s name comes from.)
The Tastes Just Like A Peach
2 ounces Georgia Moon Corn Whiskey
1/2 ounce sloe gin
1/2 ounce Luxardo
Splash of mint-steeped simple syrup
Splash of fresh-squeezed orange juice
3 dashes Fee Brothers Peach Bitters
1 dash Fee Brothers Whiskey Barrel-Aged Bitters
1/4 fresh peach
Combine all liquid ingredients in an ice-filled shaker. Shake vigorously and set aside.
Muddle a quarter of a peach in the bottom of a highball or Collins glass. Fill glass with ice, then strain in contents of shaker.