This summer cocktail from Con Alma is both fresh and sultry. The combintion of Big Springs Rye, house-made ginger peach reduction, notes of lemon and licorice, and a dash of Peychaud’s Bitters will have you living the good life on East Street. With your feet up.
About Con Alma
Con Alma is one of the only jazz bars in Pittsburgh, originally on Ellsworth Avenue in Shadyside and now on Penn Avenue in the Cultural District. This cocktail is fit for the smoky, night-out vibes of the restaurant. A lot of summer cocktails draw on light, fruity flavors, but that’s not for everybody. This drink gives you the summery lightness of peach with the anise and rye to give it a romantic, dusky finish.
Ingredients
- 2 oz Big Springs Rye
- 1 ½ oz ginger peach basil reduction
- ¼ oz lemon
- ¼ oz Il Calabrese Liquore alla Liquirizia
- 2 dashes Peychaud’s
Instructions
- Add ice to a cocktail shaker.
- Pour in Rye, ginger peach basil reduction, lemon juice, and bitters.
- Shake vigorously until a frost forms on the shaker.
- Strain and pour into a coupe. Garnish with basil and lemon peel.
Who Was Peychaud and Why Do We Use His Bitters?
Antoine Amédée Peychaud was a Creole apothecary (a sort of old-timey pharmacist) from what’s now modern-day Haiti. When he made his way to Louisiana, he brought with him a recipe. What makes Peychaud’s bitters different from angostura bitters is the notes of anise and mint in it, where angostura bitters present more with allspice and cinnamon.
Recipe by Hannah Mckee, Annabelle Deufel, and Dillon Huizdash / Story by Emma Riva / Photography by Dave Bryce
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