The weather has been slightly weird here in NYC lately. One day it’s 86 degrees and the next it’s 60. I’m not complaining, because as a gal from the Northwestern part of the country, I hate the hot, humid days of summer here on the east coast. That said, we had a couple really lovely days earlier this week which inspired me to make something you might find on a tropical island. That, and I finally bought a bottle of Pierre Ferrand Dry Orange Curaçao. I had to trek into Manhattan for it though, because it’s a hard item to find out here in Astoria Whiskey Society’s stomping grounds. Orange Curaçao is type of triple sec, but unlike traditional triple secs, it is made with the skins of the bitter Laraha orange and has flavors of candied orange peels and marzipan. Pierre Ferrand’s Curaçao is particularly nice because it made with brandy and Perre Ferrand Cognac.

This cocktail is a twist on the Knickerbocker, a classic cocktail which calls only for rum, not whiskey and raspberry syrup instead of peach. It is rich and luscious, and the use of the curaçao instantly made me think of other tiki cocktails I have enjoyed. It’s a great one to whip up this summer on those hot days when you wish you were on a beach somewhere instead of the hot, sticky city. Enjoy!

Papa Don’t Peach

1 oz Papa’s Pilar Rum

1 0z Lexington Bourbon

1 oz Lemon Juice

1/2 oz Pierre Ferrand Dry Orange Curaçao

1/2 oz Peach Syrup *

Combine all ingredients in a mixing tin and shake with ice. Strain over tiki glass or collins glass filled with crushed ice. Garnish with something fun (all I had on-hand was oranges).

* Peach Syrup

1 cup Water
1 cup Sugar
1 cup Sliced Fresh Peaches

In a saucepan heat the water, sugar, and peaches until the sugar has completely dissolved.  Strain through a fine mesh strainer. Refrigerate up to a month.

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