I can’t get enough of this all-in-one infusion device. Who said the French Press could only be used for Coffee? I’ll be whipping up a cocktail with some of my favourite ingredients, including Glenmorangie Scotch, Fresh Peach, RinQuinQuin and Thyme!
If you’ve been following LC the past few months, you definitely know of my recent obsession with French Pressed Cocktails. I don’t know how we haven’t jumped on this bandwagon sooner, but know that it’s fairly easy while keeping things very exciting. What makes it exciting you ask? Well with every sip, the cocktail changes, and I absolutely love that the cocktail takes you on this tastebud journey (Can you tell I watch a lot of Food Network and Ratatouille?).
With that in mind, I had to share a cocktail hack by using this standard house hold item into your mixology. I went fairly classic with these flavours, infusing some Glenmorangie Scotch, RinQuinQuin (an unreal Peach Aperitif) with Verjus. For details of the recipe, see below. If you’d like to see my live segment with the ladies, make sure to follow the link attached here!
It’s Scotch Thyme
A french-press cocktail that's infused with Fresh Peaches, Thyme, RinQuinQuin, Verjus and Glenmorangie Scotch!
– Difficulty: Intermediate
- 3 Thinly Sliced Peaches
- 3 orange peels
- 4 sprigs Thyme
- 2 Dried Apricots diced
- 1 cinnamon stick snap the stick in half for easy straining
- 4 oz Glenmorangie
- 1.75 oz RinQuinQuin
- 2 oz Verjus brand: Featherstone
- 4 dashes Bittered Sling Kensington Market Bitters
- 2 brown sugar cubes
- 2 oz Water
You want to create your cocktail base first. Fill a mason jar with brown sugar cubes and bitters, muddle until dissolved. Add the rest of the ingredients and toss into the fridge. Leave this in the fridge, covered, for an hour.
Start to add all your dry ingredients into the French Press. Add your chilled cocktail into the french press and cover. Leave it in the fridge for 5 minutes before serving
This can be served on the rocks or up in a martini glass. Whichever is your preference!