Dutch’s Peach Brandy Recipes

Dutch Sidecar created by Xan Garcia-Riley of Cornerstone Tavern & The Stag’s Head

2 oz. Dutch’s Spirits Peach Brandy
1 oz. Cointreau
1/2 oz. Pomegranate molasses
1/2 oz. Simple syrup
3 Lemon wedges
3 Drops of Dutch’s Colonial Cocktail Bitters
Splash of water

Muddle the lemons with the pomegranate molasses and the water. After the molasses is melted, add rest of ingredients. Shake with ice.
Pour into a sugar-rimmed martini glass. Garnish with a lemon twist.

The Schultz, created by Ivan Mitankin of Bathtub Gin & Vintry Wine & Whiskey

1 oz. Dutch’s Spirits Sugar Wash Moonshine
3/4 oz. Dutch’s Spirits Peach Brandy
1 oz. Fresh Squeezed Lemon Juice
1/2 oz Cane Syrup (equal parts sugar & water)
2 dashes Citrus Bitters
1 egg white

Dry shake first, then add ice & hard shake. Pour into a pre-chilled coupe and finish with 3 drops of angostura bitters on top making an triangle.
With a stir or a bamboo pick make a circle clockwise through the bitters drops

Hazzard County Line created by The Vanderbilt

1 oz. Dutch’s Spirits Peach Brandy
1 oz. Bourbon
3/4 oz. Lemon Juice
Dash of Honey
Mint
Lemon Wheel

Shake with ice, then serve over ice. Garnish with lemon wheel.

The Aztec

1 oz. Dutch’s Spirits Peach Brandy
1 oz. Reposado Tequila
1/2 oz. Benedictine liqueur
1 dash Angostura bitters

Stir well on ice and strain into a chilled old fashioned glass, over one ice cube.

Melting Pot

2 oz. Dutch’s Spirits Peach Brandy
1 oz. Ilegal Mezcal Joven
1 oz. Drambuie liqueur
2 dashes Angostura bitters

Stir well on ice and strain into a chilled old fashioned glass, over one ice cube.

Ticonderoga Flip

2 oz. Dutch’s Spirits Peach Brandy
½ oz. Matilde Peach liqueur
½ oz. fresh lemon juice
½ oz. Demerara or Muscovado syrup (mixture of 1:1 Demerara or Muscovado sugar & water)
½ oz. fresh egg white

First, dry shake all ingredients with no ice. Then shake with ice and strain into an ice filled highball glass. Garnish with a spray of a smoky single malt Scotch whisky.

Southern Belle created by Jake Sher

2 oz. Dutch’s Spirits Peach Brandy
½ oz. Chambord liqueur
½ oz. fresh lemon juice
½ oz. honey syrup (mixture of 1:1 honey & water)

Shake on ice and strain into a chilled cocktail glass.

Cross Pollination created by Jake Sher

1 oz. Dutch’s Spirits Peach Brandy
1 oz. Dutch’s Spirits Sugar Wash Moonshine
1 fresh egg yolk
½ oz. honey syrup (mixture of 1:1 honey & water)

Shake on ice and strain into a chilled cocktail glass.

Peach Blossom created by Jake Sher

2 oz. Dutch’s Spirits Peach Brandy
½ oz. fresh orange juice
¼ oz. Monin Vanilla syrup
2-3 drops of Orange Blossom water

Shake on ice and strain into a chilled cocktail glass.

Audubon Cocktail

2 oz. rye whiskey
1 oz. lemon juice
¾ oz. Dutch’s Spirits Peach Brandy
1 dash of real pomegranate grenadine

Shake on ice and strain into a chilled cocktail glass.

Lamarr Peach Brandy Mint Julep

1-1/2 oz. Cognac
1 oz. Dutch’s Spirits Peach Brandy
1 tsp. sugar
12 sprigs of fresh mint
Long thin slice ripe peach
water

Combine in large Julep cup, sugar and just enough water to make syrup. Add 6 mint sprigs, and muddle lightly, Add 6 more, gently crushed. Pack down with finely cracked ice. Blend in the brandies. Garnish with mint sprigs and a single slice of ripe peach.