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Epicurious

Peachtree Crown Royal Cocktail

Anybody who’s ever seen me on Pitmasters knows that Crown Royal is my drink of choice. Students who come to my classes bring me bottles; folks who come up to my rig at barbecue contests bring me bottles, too. I’m grateful, because after a long day of barbecuing I always relax with a little Crown and water—because every king can always use another Crown. But on occasion, I like to surprise my liver with something different. This is as Georgia of a drink as you can get, with a little help from our Canadian neighbors.

Recipe information

  • Yield

    makes 2 cocktails

Ingredients

1 quart cold water
2 ounces Crown Royal whiskey
2 ounces (1/4 cup) peach schnapps
Splash of cherry syrup
4 ice cubes
2 quarters of a fresh ripe Georgia peach, peeled
2 fresh mint leaves

Preparation

  1. In a cocktail shaker or a large glass, combine the Crown Royal, schnapps, and syrup. Stir together. Place 2 ice cubes in each cocktail glass, and pour the mixture over the ice. Garnish each cocktail with a peach quarter and mint leaf.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsCocktailAlcoholBeveragesWhiskeySouthernAmericanPeachStone FruitFruitMintHerbs & SpicesCookbooks
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