Yes, it’s Labor Day, which some of you might consider a bah humbug holiday in a sense because it bids adieu to summer. But, cheer up and carry on with the festivities. After all, summer’s not going anywhere until the 22nd of this month.
And since I consider myself a bit of an urban moonshiner, if you will, it’s not surprising that today’s offering has booze written all over it. This creamy, easy to make cocktail is definitely a dessert for adults. And what’s a better summer dessert than peach cobbler?
Peach cobbler a la mode, naturally.
I swear that this peach cobbler a la mode in a glass will bring to mind its namesake dessert before the first sip slides down your throat. And since I have a lot of respect for old-school, creamy after-dinner cocktails – think Brandy Alexander and grasshopper – I wanted this drink to be a smooth closer along those lines.
While it’s a blended cocktail, the constancy will be similar to the cream-spiked shaken drinks mentioned above. Obviously, because of the peaches, this drink has to be blended. Expect it to be smooth, rich, with a bit of foam, not thick like a milkshake.
So, grab your blender, I’ll give you the simple list of ingredients, and get prepared to indulge in my version of peach cobbler a la mode. Cheers!
Peach cobbler a la mode cocktail recipe
(Makes two drinks)
3 ounces peach-flavored vodka, I’m using New Amsterdam.
3 ounces Irish cream liqueur – I happened to have Emmets on hand, but if you have Bailey’s, that fine.
1 cup sliced frozen peaches, unsweetened. You can use fresh, but it’s best it they’re frozen because it gives the drink a bit more body.
1/2 teaspoon ground cinnamon
Brown sugar & cinnamon to rim the glasses.
Dump the cup of frozen peaches into a blender jar.
Throw in a handful of ice cubes.
Pour in the New Amsterdam peach-flavored vodka and the Irish cream liqueur. I’ve also made it with an extra ounce of the Irish cream for a slightly smoother drink. Taste it with 3 ounces, then feel free to add more. Sprinkle in the cinnamon.
I like to use the pulse button on the blender when I start out so that I can make sure that the ice and peaches get thoroughly blended, then blend on high until the mixture is smooth.
Now comes the part that takes a bit of care: Rimming the glass with brown sugar and cinnamon.
Mix 1/2-cup dark brown sugar with about 1 teaspoon ground cinnamon in a shallow dish wide enough to accommodate the diameter of the glass you’re using.
To get the cinnamon sugar to stick to the glass, I ended up using a little of the Irish cream to moisten the rim. I first tried the vodka but it’s too thin, and you want something slightly sticky to get the heavy brown sugar to grip the glass.
Place the glass gently onto the sugar and give it a little twist.
And there you have it.
Now, hop like a bunny and go make this summery cocktail. Let me know what you think. Bottoms up!