As the sun sets gently over Birmingham, here’s the perfect tipple to give you a warm glow

A heady blend of pineapple, peach and bourbon…. this awesome cocktail might take a bit of committed preparation but it’s well worth the effort. Or you can always go and ask the clever stick mixologists at Sky By The Water to rustle one up for you. Perfect as the summer sun gently sets over Birmingham. This little number was specially created by Aaron. As always, drink responsibly.

ALL YOU NEED TO MIX IT UP BEAUTIFULLY 

INGREDIENTS 

• 50ml seven-day infused Bulleit Bourbon (method below)
• ¼ of a pineapple
• 100ml peach syrup
• 5ml brown sugar syrup (1:1 brown sugar and boiling water)
• Angostura bitters

METHOD

Infuse a bottle of Bulleit Bourbon with the ¼ pineapple and the peach syrup. After three days, strain and age in a (small) wooden barrel for at least seven days. Once infused and ready for serving, pour 50ml in a mixing glass with the brown sugar syrup and a dash of Angostura bitters. Stir for 30 to 45 seconds with ice. Strain in an old-fashioned glass (tumbler) filled with cubed ice (or a block of ice).

Garnish with orange zest around the rim of the glass.