This fragrant fruit stars in Stefan Trummer’s summer drink recipes.
By Kelly A. Magyarics
Pick up some fresh summer peaches at your farmer's market, then whip up Stefan Trummer's peach cocktails.
A few weeks ago I stopped at a farmer’s market outside Leesburg on the way back from Pennsylvania. Along with some gorgeous local tomatoes and fresh corn, there was a veritable bounty of aromatic, perfectly ripe peaches (there they are in the photo above). I grabbed a bigger basket than I had plans for, but figured I would find lots of uses for them. (I especially love peaches on the grill, topped with a scoop of Mascarpone cheese, candied pecans and honey, served with an off-dry or semi-sweet Riesling for an easy dessert on the patio.)
I posted the pic on Facebook and Twitter. Later that evening, while perusing my newsfeed, I saw a pic from Stefan Trummer that piqued my interest. The co-owner (and mixologist extraordinaire) of Trummer’s on Main (7134 Main St., Clifton, Md., 703-266-1623) just happened to be tweaking a cocktail recipe for his latest concoction — made with rum, muddled fresh peaches and mint from his garden.
Stefan shared the recipe with me for his peachy drink (still without a name, but I made one up…). He told me he prefers to use The Kraken, a black rum from the Caribbean, for its rich, deep flavor, but noted that you can use any spiced rum you like. The drink is topped with sparkling wine. Stefan says you can use Prosecco, or any bubbly that you wish to uncork. He likes to use Leo Hillinger Secco Sparkling Rosé from Austria’s Burgenland region.
Stefan Trummer's libation uses peach, spiced rum and apple mint from his garden. (Photo by Stefan Trummer)
Stefan Trummer’s Peach Rum Mint Deliciousness
Courtesy of Stefan Trummer, Trummer’s on Main
Makes 1 pitcher
6 oz. Spiced rum
6 oz. Orange liqueur (Combier or Cointreau)
6 oz. Sour mix (see Note)
10-12 oz. Peach puree (blend pitted peaches with the sour mix and some sugar to taste)
10-15 Fresh mint leaves (Stefan uses apple mint from his garden)
Sparkling wine
Combine first five ingredients in a pitcher filled with ice. Stir everything until mixed well and very chilled. Add sparkling wine until you see a lot of foam building up. Stir gently, adding more sparkling wine if necessary if the drink is too thick. Ideally, it should have a creamy Bellini texture.
Note: For the sour mix, bring 1 cup sugar and 1 cup water to a boil. Let it reduce until it’s a light golden color. Remove from heat and let the mixture cool. Juice some limes and add to the syrup until you get a slight sour lime flavor, to taste. Store sour mix in the refrigerator for several days.
Stefan offered another peach-based tipple that is definitely appropriate for the steamy days we’ve been having in the Washington area.
Peach and Bourbon Snow Cone
Courtesy of Stefan Trummer, Trummer’s on Main
Half a peach, pitted
1 tsp. Raw sugar
3 oz. Bulleit Bourbon
1 oz. Sour mix (see Note above)
2-3 Dashes Fee Brothers Peach Bitters (if you can’t find these, you can use orange or lemon, though it changes the flavor slightly)
Cut the peach into small pieces and place them in a rocks or collins glass. Add sugar and muddle. Add the Bourbon, sour mix and bitters. Add crushed ice and stir until the drink is very cold. Add more ice to fill the glass.
Remember, peach season isn’t going to last forever, so be sure to hit the market soon and mix up a batch of either of these drinks. They make a fabulous start to an evening of casual entertaining.
Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics.com, or on www.twitter.com/kmagyarics.
