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Whitman’s Waltz Cocktail

whitman's waltz

Bourbon, puréed peaches and a splash of maple mingle in this smooth sipper.

1½ oz. bourbon
¾  oz. maple-roasted peach purée
½ oz. fresh lemon juice
½ oz. bitter-maple-honey syrup
½ oz. dry vermouth (Range uses Dolin)

Tools: shaker, strainer, fine-strainer
Glass: rocks
Garnish: wide lemon twist

Combine all ingredients and shake with ice. Fine-strain into a rocks glass over one large cube. Garnish.

Maple-roasted peach purée: On a baking sheet, drizzle 1/4 cup of maple syrup over 1 lb. of pitted, halved peaches. Roast in a 350-degree oven for 25 minutes, rotating once. Cool, then purée in a blender, adding more maple syrup to taste.

Bitter honey maple syrup: Combine 1/2 cup each of honey, maple syrup and hot water. Add 1/2 an ounce of Angostura bitters and stir until honey and maple syrup dissolve. Cover and keep refrigerated for up to 1 week.

Range, San Francisco

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