It has been a very busy weekend! Saturday was a girls’ day with my friend Aggie and her daughter Sidney. We had an awesome lunch at Bollywood Theater and of course went next door to Salt and Straw for ice cream when there was no line. I tried the apricot and citra hops ice cream and LOVED it. I also had another scoop of the coconut with Petunia’s bars, which I later found out is VEGAN!(?!?!?!) I don’t even know what to think about that. It’s so decadent. I had no idea. I want some more right now (I mean, now it’s healthy, right?)

Just kidding, I am (sadly) aware of how calories work.

And then today, I went to Wild About Game, a very fun event up on Mount Hood at Timberline lodge where Oregon’s best meat and meat-adjacent producers get together to eat delicious foods and to have chef battles based on their game meat specialty. I cast my vote for Jason French’s whey-braised goat with blistered tomatoes and mint chutney. I kind of want mint chutney on everything.

When I got home from this decadent (and tryptophan-laced) event, I wanted a nap, but one of our lovely neighbors was using power tools, so no nap was to be had. Turns out it was a good thing – I got some exercise in and then made this cocktail, along with an epic late summer veggie dish that I will share later this week.

I could drink quite a lot of these whiskey peach lemonades.

We picked up a bottle of Bull Run Distilling’s Temperance Trader American Whiskey when we toured the tasting room last week. It was just begging to be used with some late summer fruit.

Now if you’ll excuse me, I have to go refill my glass.

Here’s what you need:
1 1/2 oz. fresh lemon juice
2 oz. whiskey
1 1/2 oz. peach syrup (recipe below)
Sparkling water

For the peach syrup:
1 peach, cut up, pit removed
1 cup sugar
1 cup water

To make the peach syrup, place all ingredients over a saucepan on medium heat. Use a potato masher to mash up the peaches. Bring to a simmer, and simmer for ten minutes. Allow to cool and strain into a glass container for keeping. Refrigerate the extra.

Shake the lemon juice, whiskey and peach syrup in a cocktail shaker with ice until very cold. Strain into a mason jar full of ice. Top with sparkling water and stir gently.