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The Highland Peach

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Peach, please! The Highland Peach pairs the newly released, fruity Glenmorangie 12 with the juicy sweetness of peach nectar, creating a cocktail that’s as smooth as it is vibrant. Inspired by Calgary’s own Laureen Braley, this drink captures the essence of late summer turning into fall. This is the perfect sip to transition with the seasons, cozy and refreshing all at once.

Recipe: Laureen Braley (Calgary, Alberta)
Photo: Reece Sims

Cocktail Flavor Camps

The inspiration behind this cocktail, as explained by Laureen Braley, home bartender based in Calgary, Alberta, “This cocktail mixes the rich, complex notes of Glenfiddich Scotch with the vibrant, fruity essence of peach nectar, balanced by the subtle bitterness of Lillet Blanc. The ginger syrup gives it a bit of a kick, while the honey-spiced liqueur brings a touch of sweetness and warmth. It’s the perfect drink to cozy up with as summer turns into fall.“

The Highland Peach
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The Highland Peach

Recipe by Laureen Braley (Calgary, Alberta)Difficulty: Moderate

Flavor Camps: Sparkling, Spiced, Sweet

Ingredients

  • 1.5 parts Glenmorangie Original 12 Year

  • 1 part Lillet Blanc

  • 0.5 parts Peach Nectar

  • 0.5 parts Ginger Syrup*

  • 0.5 parts Benedictine

  • Prosecco

  • Garnish: Cinnamon Sugar Rim

Directions

  • First, rim your glass with cinnamon sugar.
  • Then, add all ingredients (except Prosecco) to a shaker and shake with ice.
  • Charge your glass with Prosecco.
  • Double strain cocktail mixture into the glass on top of Prosecco to incorporate.

Notes

  • You can buy the ginger simple syrup or easily make it at home!
    8 oz fresh ginger root (2 pieces, each about 10 inches long)
    2 cups sugar
    2 cups water
    Steps
    1. Peel the ginger root with a vegetable peeler, and cut into thin rounds.
    2. Bring the sugar and water to a boil over medium-high heat.
    3. Add the sliced ginger and bring the mixture back up to a simmer.
    4. Remove from heat and allow to steep for at least 30 minutes.
    5. Strain syrup through fine mesh. Discard ginger.
    6. Keep the syrup for a month refrigerated in an airtight container.
  • This cocktail was one of the finalists for our Flavor Camp Cocktail Challenge: Scotch 2024

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