Saw this recipe and gave it a shot immediately. I used locally-made peach schnapps that has a whiskey base and Aviation gin. I added the quarter ounce of vanilla extract in the shaker. Very tasty. Serve it over crushed ice for a long drink to sip in the summer or shake it and serve it over midsize cubes for a nightcap. Awesome recipe, finally a reason to use up my peach schnapps!
I tweaked this recipe just a bit, and added 3/4 oz (0.225 mLs) of Nux Alpina Black Walnut Liqueur and just a small dash of cinnamon, while leaving out the mint (not a fan of mint), not only did it change the color and make it look like a real peach cobbler in a glass, it fleshed out the cobbler portion of the cocktail. Amazing summer drink.
I just try it and it is like the Artichoke Hold : Brilliant ! For easy cl conversion I used : 5 cl Gin 2.5 cl for the rest. It 's a little bit to sweet to my taste but very nice for ladies I'm sure
I did this without crushed ice and boy, I think the dilution really does make a difference. Either way I think I'd drop the orgeat down to 0.5 and up the gin to 1.75.
Changing subjects to degradation of vermouth after opening: Have you tried using nitrogen gas (like you can do with wine) to prolong the life of vermouth?
Russell Johnson I suggest you secretly make this with Gin and when she says “this is amazing! What is it!?” Say it’s “Gin!” And then you fix the wife Gin problem forever! Unless of course she’s allergic. Then don’t do that. This one would be a hard one to sub because if you make it with vodka it’s gonna taste flat
Another great video! Orgeat is always a pain to get my hands on. Would subbing for amaretto be a good idea to keep the almond flavour? And then maybe adding a splash of simple syrup or subbing peach liqueur for peach schnapps to keep the lemon balanced work?
Aaron Ovadia amaretto isn’t a good sub for orgeat as it is way less sweet but making your own orgeat is super simple we got a video on it if you wanna know more
Looks divine, but I think I'd make the garnish MUCH more peach-forward--BIG ripe thick wedge and that's it--maybe a LITTLE greenery, but to me the berry distracts from the point of the drink. BTW, I know some folks who make their own 'shine, and aside from "apple pie" their PEACH flavored ones are the most popular, so how about perhaps changing out the gin for corn spirits? Might make it "warmer" even while remaining refreshing? More "pie" like?
@@TheEducatedBarfly OOOh, just had another idea. To go with the "cobbler" idea, what if, as part of the garnish, you added a shortbread cookie for the "crust"--maybe one toasted so it wouldn't go soggy at once?
1099 Deus Vult nah. There’s no such thing as too much ice especially in pebble/crushed ice cocktails more ice equals less dilution equals colder drink I should have had a straw
FRUITS OF THE SEASON!!!!!!! I have laughed and laughed while reading cobbler recipies in The Bartender's Guide, because they're all simple cocktails in every spirit category "topped with fruits of the season". But then I saw someone say (was it Greg? Probably yes) that cobblers got their name from the ice (newly in style) looking like cobblestones. But I don't care if it's the fruits or the ice, cobblers always seem very nice. #fruitsoftheseason
Haven’t even watched it but sounds like a winner for sure!! If only I could swing past Cole’s... 😁
This is a super good cocktail! Top 5 cocktail of all time!
Saw this recipe and gave it a shot immediately. I used locally-made peach schnapps that has a whiskey base and Aviation gin. I added the quarter ounce of vanilla extract in the shaker. Very tasty. Serve it over crushed ice for a long drink to sip in the summer or shake it and serve it over midsize cubes for a nightcap. Awesome recipe, finally a reason to use up my peach schnapps!
I'm on the way to my drinks cupboard to give both versions a try.
Love your channel - looking forward to see the No. of subscriptions growing continously!
Thanks, we do to :)
That looks and sounds delicious!
This is very refreshing but also very deadly in the heat
Checking my bar, no peach liquor, but, got some apricot (Apricot Cobbler tonight!)
I tweaked this recipe just a bit, and added 3/4 oz (0.225 mLs) of Nux Alpina Black Walnut Liqueur and just a small dash of cinnamon, while leaving out the mint (not a fan of mint), not only did it change the color and make it look like a real peach cobbler in a glass, it fleshed out the cobbler portion of the cocktail. Amazing summer drink.
You guys try it !! It’s amazing, I’ve just tried it myself and it’s my new favorite 😄
Just made one of these with your Orgeat recipe using toasted almonds. Toasting the almonds gives it a perfect pie crust flavor to go with the peach.
Wow
Love it! More peach liqueur (and creme de mure) cocktails please!
Have you guys considered a whiskey in this cocktail subbed for the gin? I think the spices would pair very well here
I will be making this very very soon :)
Don't have Creme de Peche. Wondering if I can get away with subbing 2 oz of my peach whiskey for the gin/peche. I shall try this evening!
I just try it and it is like the Artichoke Hold : Brilliant !
For easy cl conversion I used :
5 cl Gin
2.5 cl for the rest.
It 's a little bit to sweet to my taste but very nice for ladies I'm sure
Valentin Meys you can temper the seeetness with .25oz Vanilla extract and 4 dashes Angostura bitters
Would this still hold up if you used bourbon instead of gin? Sort of a winter cobbler. It is delicious as is.
Yeah it would probably be pretty fire
I did this without crushed ice and boy, I think the dilution really does make a difference. Either way I think I'd drop the orgeat down to 0.5 and up the gin to 1.75.
Yum!!!
Wondering how this template would do with Apple or Pear liqueur?
I've been following for a bit, and I have a question. What is the purpose of the amount of ice you use? Not saying it's a bad thing. Just curious.
James McNeil more ice equals less dilution and colder drink for much longer especially with pebble ice cocktails
@@TheEducatedBarfly Thank you! I'd love your opinion of a cocktail recipe I came up with about seven years ago. It's delicious.
3:49 "slappypants against your handypoo" Lmao!
Looks great, will have to try this one.
Would you recommend a raspberry syrup or Chambord/raspberry liquor to make Peach Melba version?
El Duderino67 maybe a creme de Muir....
Chambord tastes like cough syrup.
I make that drink with Plantation 3 Star or Probitas rum.
Nice!
Changing subjects to degradation of vermouth after opening: Have you tried using nitrogen gas (like you can do with wine) to prolong the life of vermouth?
Lo Scoiattolo Maledetto I have not done it myself but I know that it does work! Vermouth doesn’t last long at my house!
Which Angostura Bitter exactly?
The original classic
Looks delicious. Unfortunately wifey doesn't drink gin. What would you recomend as a alternative spirit.
Russell Johnson I suggest you secretly make this with Gin and when she says “this is amazing! What is it!?” Say it’s “Gin!” And then you fix the wife Gin problem forever! Unless of course she’s allergic. Then don’t do that. This one would be a hard one to sub because if you make it with vodka it’s gonna taste flat
@@TheEducatedBarfly I wish it were that simple but if I did that and she discovered it was gin, I'd probably be castrated in my sleep
Russell Johnson so no matter how
Good a drink is, If it’s Gin she’ll be angry? That’s crazy it’s like willful hatred of something for no reason....
@@TheEducatedBarfly just brings bad memories
Another great video! Orgeat is always a pain to get my hands on. Would subbing for amaretto be a good idea to keep the almond flavour? And then maybe adding a splash of simple syrup or subbing peach liqueur for peach schnapps to keep the lemon balanced work?
Aaron Ovadia amaretto isn’t a good sub for orgeat as it is way less sweet but making your own orgeat is super simple we got a video on it if you wanna know more
Hi Leandro, that cocktail looks nice ! I was wondering if you used a jigger when working at Cole's
yes I most certainly do
Is peach liquor the same as peach schnapps or is it something different?
Peach liqueur.
Bitter in the shaker or top of the ice ?
Florian top of the ice
I feel the need to smack my lips and tongue pretending to taste this drink as I watch the video. Like a dog with peanut butter.
Looks divine, but I think I'd make the garnish MUCH more peach-forward--BIG ripe thick wedge and that's it--maybe a LITTLE greenery, but to me the berry distracts from the point of the drink. BTW, I know some folks who make their own 'shine, and aside from "apple pie" their PEACH flavored ones are the most popular, so how about perhaps changing out the gin for corn spirits? Might make it "warmer" even while remaining refreshing? More "pie" like?
DL Fendel you’d lose the dryness in the drink and it’d up the sweet flavors but it would probably work
@@TheEducatedBarfly I agree, but that would make it more of an "after-dinner" kinda thing. Anyhow, love it as is too! Can't wait to make one.
@@TheEducatedBarfly OOOh, just had another idea. To go with the "cobbler" idea, what if, as part of the garnish, you added a shortbread cookie for the "crust"--maybe one toasted so it wouldn't go soggy at once?
I've been wanting to make my own cinnamon bourbon. How would you go about that?
do you want to make cinnamon bourbon because you want to drink bourbon with cinnamon in it straight?
Wow i came up with a drink like 2 days ago thats only one ingredient off 😂
You should use a sippy cylinder don't you ? 😅
Jeremiah Weed sounds better already😎
Looks and sounds delicious! I need to try making some Orgeat for this and some other drinks!
I think you put too much ice in 90% of the cocktails you make. This drink is a good example, you went to take a taste and it spilled all over.
1099 Deus Vult nah. There’s no such thing as too much ice especially in pebble/crushed ice cocktails more ice equals less dilution equals colder drink I should have had a straw
Looks very good but i have misophonia and thr noise you made drinking almost kill me.
FRUITS OF THE SEASON!!!!!!! I have laughed and laughed while reading cobbler recipies in The Bartender's Guide, because they're all simple cocktails in every spirit category "topped with fruits of the season". But then I saw someone say (was it Greg? Probably yes) that cobblers got their name from the ice (newly in style) looking like cobblestones. But I don't care if it's the fruits or the ice, cobblers always seem very nice. #fruitsoftheseason