photos by Melinda Ortley
2 fresh peach slices
1 ounce cinnamon syrup (see recipe)
2 ounces TX Blended Whiskey from Firestone & Robertson
¼ ounce Cinzano Sweet Vermouth
Garnish: peach slice
Kosher salt and ground pepper to taste
In a cocktail shaker, muddle together peaches and syrup. Add in whiskey, vermouth and ice. Shake and double strain into a Collins glass.
Garnish with peach slice.
Simple Cinnamon Syrup
1 cup water
1 cup sugar
4 cinnamon sticks (broken lengthwise in half)
In a small saucepan, dissolve sugar into water over medium heat. Once dissolved, stir in cinnamon sticks. Cover, reduce the heat to low and simmer for 10 minutes, stirring occasionally. Remove from the heat, uncover and let cool to room temperature. Strain the syrup through a sieve and into an airtight jar. Store in the refrigerator for up to 3 weeks.
A cozy Greenville Ave. hangout, Sundown at Granada is committed to keeping it fresh. Herb-filled planters and pots are scattered around the lower patio and rooftop deck. Behind the bar, a rainbow of fruits and vegetables float in lidded glass containers, infusing the spirits used for specialty cocktails. Whether food or drink, the Sundown menu offers plenty of farm-fresh, organic, GMO-free choices. Come and sip on one of the bar’s seasonal favorites before or after an evening of music at the neighboring Granada Theater.
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