With These Juicy Cocktails from Dry Fly Distilling
In honor of August kicking off
National Peach Month, Dry Fly Distilling has created some peachy recipes to make life a bit sweeter with
The Gilligan’s Island, Alabama Riot and Wet Fly
cocktails. Dry Fly Distilling is a small-batch distiller located in
Spokane, Wash. They embrace a farm-to-bottle approach, producing all of
their liquor from raw materials grown locally by
sustainable farms.
Ingredients:
1 oz DRY FLY vodka
1 oz peach schnapps
3 oz orange juice
3 oz cranberry juice
Directions:
Pour all ingredients into a mixing glass. Shake, don’t stir. Served in a Collins glass.
Alabama Riot
Ingredients:
2 oz peach liqueur
1 oz peppermint schnapps
1 oz DRY FLY vodka
8 oz fruit punch
1 oz lime juice
Directions:
Pour all ingredients into a mixing glass and stir. Served over ice in a Collins glass. Top with lime juice.
Ingredients:
1 oz Dry Fly Vodka
2 oz wilderberry schnapps
2 oz peach schnapps
3 oz orange juice
3 oz sour mix
Directions:
Pour all ingredients into a mixing glass and shake. Served on the rocks or in a pint glass.
Serves 4
Ingredients:
4 Regal Springs tilapia fillets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut
1 tomato, chopped
1/2 red onion, finely diced
2 peaches, pitted and chopped
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt
Directions:
-
To toast coconut, add to a saucepan over low-medium
heat and stir, cooking for about 4-5 minutes. Use a wooden spoon and
toss continuously until it’s evenly toasted. Set aside.- Season tilapia on both sides with salt, pepper and lemon juice.
- Heat a large nonstick skillet over medium to medium-high heat and add coconut oil.
- Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired.
- For salsa – combine all remaining ingredients together and mix! Note, the salsa can be stored in the fridge for 2-3 days.
Serves 8
Ingredients:
Pastry for double crust 9-inch pie
1 cup - Granulated Sugar
4 tablespoons - all-purpose flour
1/2 teaspoon - cinnamon or nutmeg
5 1/2 cups - peaches, peeled and sliced
1 1/2 teaspoons - lemon juice
2 tablespoons - butter or margarine, melted
Directions:
-
Preheat oven to 425°F.- Line 9-inch pie plate with half of the pastry; set aside.
- In small bowl, combine sugar, flour and cinnamon. In large bowl, add peaches and mix gently with lemon juice. Add flour mixture and mix carefully.
- Transfer mixture to the pastry-lined pie plate; sprinkle with melted butter. Trim pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edges as desired.
- To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for another 15-20 minutes or until top is golden. Cool slightly on wire rack; serve warm.
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