Celebrate National Peach Month

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.

And if you’re looking to “be a real peach” at your next summer soiree, you can pair (or pear, for those enjoying the fruit theme) these cocktails with a tasty treat like a Fresh Peach Pie or even an entrée like this Toasted Coconut Tilapia with Peach Salsa.

The Gilligan’s Island

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.

Wet Fly

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.

Toasted Coconut Tilapia with Pomegranate Salsa

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.

Fresh Peach Pie

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.