Chef Dale Talde has carved a niche for himself in Brooklyn, plating funky fusions of cultural cuisine. So it’s hardly a surprise that his self-titled restaurant in Park Slope, Talde (369 Seventh Avenue, Brooklyn; 347-916-0031), would approach cocktails in a similar manner. But predictability doesn’t make a new grilled peach old-fashioned any less tantalizing to the tongue. It helps, of course, that this new ingredient-heavy tequila riff on the bourbon cocktail classic is super food-friendly. It’s also an especially refreshing vehicle with which to sip your way through to the end of summer.
By using a redolent tequila such as the Reserva — which spends upwards of three years in oak barrels — Bill Riley, Talde’s bar manager, ensures the spirit won’t get lost in the sea of flavors layered within the drink. Instead, the fruit and the vermouth latch on to underlying sweet vanilla notes, uniting sensibly in a lingering finish. It finds an edible counterpart in the form of Talde’s char siu pork, which, like the drink, is also served with grilled summer peaches.
Riley lifted up the hood on his concoction, for those brave enough to try it at home:
1 slice fresh peach
2 Italian amarena cherries (Luxardo)
2 cubes demerara sugar
3 dashes citrus bitters
2 ounces Reserva de la Familia extra añejo tequila
3/4 ounce Carpano Antica
1 slice grilled peach for garnish
In a mixing glass, muddle peach, cherries, sugar, and bitters. Add tequila and Carpano Antica and stir to combine. Strain over fresh ice in a rocks glass and garnish with a grilled peach slice.