Dark Horse Recipe

Prepare infusion

Place 1 peeled, sliced ripe peach and 1 tablespoon light brown sugar into a clean 16–24 oz jar. Pour 1.5 cups of blended scotch over the fruit so the peach is fully submerged. Seal the jar and gently shake to dissolve the sugar. Leave at room temperature for 4–8 hours for a light infusion, or refrigerate and infuse for 24–48 hours for a more pronounced peach flavor. Taste after the chosen time; when it reaches desired peach intensity, strain through a fine mesh sieve or cheesecloth into a clean bottle. Discard peach solids. Chill the infused scotch.

Notes

Short infusions (4–8 hours) give a subtle fruit note that keeps the scotch character; longer infusions deepen the peach flavor but can mute smokiness if using heavily peated whisky. This recipe assumes a blended scotch to balance fruit and malt.

Prep and grill peach

Preheat a grill pan or outdoor grill to medium-high heat. Brush one peach half (stone removed) with 1 tsp melted butter or neutral oil. Sprinkle 1 tsp demerara sugar and 1 tsp ground cinnamon evenly over the cut surface. Place the peach cut-side down on the hot grill and cook 2–3 minutes until caramelized and charred lines form. Flip and warm flesh side for 30–45 seconds. Remove and cool slightly, then slice half the grilled peach for cocktail use; reserve remainder for garnish.

Make macadamia milk mix

In a small container combine 3 oz unsweetened macadamia milk, 1/2 tablespoon simple syrup (or honey syrup), 1/4 teaspoon ground cinnamon, and 1/8 teaspoon vanilla extract. Stir or shake until well combined. Chill briefly if desired.

Texture tip

Cold macadamia milk froths nicely if shaken vigorously in a cocktail shaker for a slight foamy top.

Fill an old-fashioned glass with one large ice cube or several medium cubes. Add 2 oz peach-infused scotch and 1.5 oz of the macadamia milk mixture.

Gently stir the drink with a bar spoon 10–15 seconds to integrate and slightly chill. Avoid over-shaking to keep the scotch’s aroma intact.

Place a few thin slices (about 1/2 of a grilled peach half) of the grilled peach into the glass as a floating garnish. Optionally, express a cinnamon stick over the drink or grate a light dusting (a pinch) of ground cinnamon on top for aromatic finish.

Serve immediately with the remaining grilled peach on a skewer or perched on the rim.