Grilled Balsamic Peach Salad

'I get by with a little help from my friends'


Need to Gather:

  • Charbay Doubled & Twisted Whiskey
  • Alley 6 Peach Liqueur Flora
  • Luna Orange Bitters (formerly Monarch Bitters, pictured above)


1. In a mixing glass over ice, combine 2 oz D&T, 3/4 oz Peach Liqueur

2. 2 drops of Monarch Orange Bitters.

3. Stir for 30 seconds and then strain over a clear cube in a rocks glass.

4. Didn’t garnish it but imagine a nice brandied cherry and a grilled peach slice would be magnificent. Such a fantastic cocktail, I look forward to many more!


Grilled Balsamic Peach Salad

Need to Gather:

  • 5 peaches, still slightly firm, not soft
  • 8 strips of pecanwood thick cut bacon Crumbled goat cheese
  • Stonewall Kitchen Maple Bacon
  • Balsamic Dressing Balsamic vinegar
  • Olive oil spray (or any cooking spray)
  • Avocado Lettuces, spring mix and baby arugula
  • Maldon Sea Salt Flakes
  • Mendocino Gold Honey
  • 2 medium size red onions
  • Apple cider vinegar
  • Shio koji liquid
  • Coriander seeds
  • Red pepper flakes
  • Mason jar for pickling onions

1. Let’s start by making pickled red onions. Peel skins and slice them as thin as you can, use a mandolin if you have one. Put 1 tsp of red pepper flakes and 1 tsp of coriander seeds in the bottom of the mason jar. Fill the jar with your sliced onions. In a saucepan, add 1 cup apple cider vinegar, ¾ cup water, 3 TBSP Mendocino Gold Honey, 2 tsp shio koji, 1 tsp salt and bring to a light boil. Turn off the burner and pour that into your jar over the onions. Should have enough to completely submerge them. Cover with a napkin or paper towel and let cool for 20-30 minutes. Once cooled, put the lid on and store in the fridge. Give them at least 6 hours to chill, overnight is even better. These will keep about a week in the fridge too.

2. Time to grill some peaches. First start your grill, don’t need a huge pile of coals. Take your peaches, cut in half and remove the pit. They should be nice and firm still, if they are too soft, just eat them and find another peach that is firm. Slice those up into ½ inch thick pieces. Place in a bowl and drizzle about ¼ cup of balsamic vinegar over them, gently stir to coat all, sprinkle once over with sea salt flakes, stir lightly, one more salt shower. Once your coals are all white, clean your grills grates well and then spray grates with olive oil. Take a slice of peach and do a tester. Looking for some nice grill marks on both sides, it should not take too long. Figure out what works best for your grill. Might only be 30-45 seconds a side. Once you have the time nailed down, do them all. Once off the grill, place those in a container lined with parchment paper, each layer covered with parchment until all in. Cover and put in the fridge, I did mine the night before and that worked great, they are delicious chilled.

3. Bacon, mmm. Preheat your oven to 375, line a baking sheet with foil and lay out your bacon strips. Cook them for 15-20 minutes or until they are nice and crispy. Remove from the oven and let them dry on paper towels for a few minutes. Chop those up, about ½ inch pieces is perfect.

4. Salad time. Grab your spring mix and baby arugula, into the bowl with them. Grab your dressing and just get enough to coat the lettuce lightly, not swimming in it… Mix that up. Whack up your avocado. Spread the pieces over the salad, along with your pickled onions (you will not use all your pickled onions unless you make a huge salad) and bacon pieces. Give that all a light mix and then sprinkle your crumbled goat cheese all over it and then cover the whole thing with as many peaches as you can. This salad is so darn good, hope you try this.