Also known as “go home peaches, you are DRUNK.” Which is what I wanted to name the post, but you know, search engines and stuff, so maple whisky peaches it is. These made my house smell AMAZING, yes, so good I need to shout at you. Think; rich malt spirits with sweet peaches all covered in maple deliciousness. Yes, are you drooling yet? These aren’t strict paleo, so if you are the paleo police, please pretend you never saw this. You can of course substitute hot water for the liquor for a grain free, and non alcoholic version. They would still be delicious, and alcohol is not for everyone. I wouldn’t be upset, and in fact I made some like this for my nieces and nephews, just make sure to label them accordingly for obvious reasons. The 3 year old is already falling all over the place, the last thing he needs is a drink.
This deliciousness in a jar was inspired by a great recipe for bourbon soaked cherries. I figured for my first canning endeavour I would paleo-ize the recipe, and if it failed, I would simply HAVE to eat said bourbon soaked cherries. Darn. They all sealed, and I gave them to my staff, so thank you to Kristi over at www.sheeats.ca This is all your
fault… inspiration. My staff raved in appreciation for the boozy cherries, and I got to be the “best boss ever.” At least for a little while.
I am a bartender deep in my soul. No matter what I do or where I go, it’s my true calling. The mixology, the fresh flavour combinations, the new and great spirits released every year, make my pulse quicken with excitement. OH! the things I could create!
I am not a big drinker, I rarely drink during the week, and the last time I was drunk, well, it was accidental. I enjoy
messing with being entertained by intoxicated people. I love throwing a good party, and mingling. A true extrovert, I relish small talk and listening to peoples stories, sometimes just watching people… regularly I miss being behind that big wood (or metal, or stone) bar. A rag in hand and an arsenal of amazing spirits stacked neatly and gleaming on the wall behind me, a party of people before me. Shaking martini’s, layering shots, building icy cocktails, perfectly spiced Caesar’s with a tower of pickled perfection perched on the rim, the rich legs on the glass of good wine, even pouring the elusive picture perfect draft pint is so satisfying. I enjoy the creative craft of being a bar keep.
The reason I no longer do it? Well, I’m not as patient as I once was, bartending gigs are nights and weekends, great in your 20’s but living like a vampire, is no longer in my cards. It’s also human nature to remember the good things; the beautiful drinks, the laughs, the great stories. Not the clogged glass washer that floods your bar with sludge and soaks into your new boots, fights and mean drunks, or the waitress who doesn’t know what she’s doing and spoils a tray of perfection before it makes it to the customer. These days I satiate my need to bartend doing friends weddings, cocktailing at parties and cooking. And now canning.
The good folks over at Beam global have released some incredible infused and flavoured whiskeys. I used Jim beam Honey, but the Canadian club dock 57 spiced, or the newest member of the team; Canadian club maple would do the trick, you could even omit the maple syrup, making room for more whiskey! Without any further delay; maple whiskey peaches!
- 5 lbs peaches
- 8 tsp maple syrup
- 750 ml whisky (maple, honey, spiced or plain)
- 8 jars and lids (250ml)
- Peel and slice peaches.
- Prepare jars and lids, sterilizing them
- Fill jars with peaches, get as many in as you can, really shake them into the jars, firmly yet gentle, you don't want mush.
- Put 1 tsp. of maple syrup into each jar over the peaches
- Put 3 oz of whisky into each jar, should fill to the shoulder of the jar, you can add a touch of boiled water to top it up, or more whisky, up to you.
- Lightly tighten lid over jar and place in a boiling water bath for 15 min.
- Remove and let cool. Any jars that don't "pop" aren't sealed and must be refrigerated and used right away (darn it!).