Club 43 Recipe

Make honey syrup ahead by mixing equal parts honey and warm water until fully combined and smooth. Chill before using.

If you don't have ready peach puree, peel and pit 1 small ripe peach, roughly chop and blend until smooth, then strain through a fine mesh to remove fibers. Measure 0.5 oz.

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you mix.

Muddle thyme

In a shaker, add the fresh thyme sprig used for maceration. Gently clap it between your palms to release oils, then add it to the shaker and lightly muddle once or twice to release aroma (avoid over-muddling to prevent bitterness).

Combine wet ingredients

To the shaker, add 2.25 oz Canadian Club 100% Rye, 0.5 oz Licor 43, 0.5 oz peach puree, 0.5 oz fresh lemon juice, and 0.5 oz honey syrup.

Add aquafaba

Add 0.75 oz chilled aquafaba to the shaker. This will create the vegan foamer and give a velvety texture.

Dry shake

Seal the shaker and perform a vigorous dry shake (without ice) for 20–30 seconds to emulsify the aquafaba and build foam. Aim for a thick mousse.

Wet shake

Open the shaker, add plenty of ice, reseal and shake hard for 10–15 seconds to chill and slightly dilute the cocktail.

Double strain

Double strain the cocktail (through a Hawthorne or fine strainer and a fine mesh) into the chilled coupe or Nick & Nora glass to remove thyme bits and peach solids, preserving a clean texture.

Aromatics

Optionally add 1 dash of Angostura bitters on the foam for aromatic complexity. Using a toothpick, gently drag the bitters to create a small design or leave as a single dot.

Garnish with a fresh thyme sprig laid across the rim and a thin peach slice on the edge of the glass. Serve immediately.