Warm Weather Sipper
Blackbelly Market’s “That Green Drink”
Thanks to Bar Manager/Mixologist Michael Cerretani for the recipe!
1 ½ oz. London Dry Gin (ie.Hendricks) ¾ oz. Dolin Blanc vermouth
¾ oz. lime juice ½ oz. Green Chartreuse
1/3 oz. 2to1 simple syrup 3 slices of cucumber
Muddle the cucumber in a shaker. Add the rest of the ingredients and top with ice. Shake for about 15 seconds. Strain into a rocks glass with ice. Garnish with a mint sprig and cucumber slice.
Bourbon Peach Cobbler
Fantastic with our fresh Colorado peaches!
8 peaches, peeled and sliced ¼ cup bourbon
¾ cup sugar plus more for dusting 2 TBSP cornstarch
1 tsp. ground cinnamon 1 ½ cups flour
2 tsp. baking powder ½ tsp. Kosher salt
16 TBSP ( 2 sticks) cold, unsalted butter ¾ cup heavy cream
Heat the oven to 375. In a large bowl add the peaches, bourbon, ¼ cup sugar, cornstarch, and cinnamon. Mix well to coat the peaches evenly and set aside.
In a bowl, sift together the flour, ½ cup of sugar, baking powder, and salt. Cut 12 TBSP (1 ½ sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix until the dough comes together. Don’t overwork, the dough should be slightly sticky but manageable.
In a 10 inch cast iron skillet over medium low heat, melt the remain 4 TBSP of butter. Add the peaches and cook gently until heated through. (about 5 minutes)
Drop the dough by tablespoonfuls over the warm peaches. There can be gaps as the dough will puff up and spread as it bakes. Brush the top with some heavy cream and sprinkle with some sugar. Put it in the oven with a baking sheet under to catch any drips. Bake for 40 to 45 minutes, until the top is brown and the fruit is bubbling. Serves 6 to 8.