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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.

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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!

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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.

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Dump the cup of frozen peaches into a blender jar.

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Throw in a handful of ice cubes.

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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.

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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.

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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.

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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.

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Place the glass gently onto the sugar and give it a little twist.

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And there you have it.

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Now, hop like a bunny and go make this summery cocktail. Let me know what you think. Bottoms up!