Creating cocktails is a team effort at Timber, with all the bartenders and servers contributing their ideas. Most recently, they’ve been working on summer cocktails—including this one that restaurant manager Jonathan Dennis calls “a mix between a mojito and a bourbon peach lemonade.”
• 2 oz chili-infused Okanagan Spirits BRBN (see note)
• 1 oz peach and mint purée
• 1 oz mint syrup (see note)
Place all ingredients in a cocktail shake with ice and shake. Strain into a rocks glass. Add fresh ice and garnish with a chili-poached peach slice and fresh mint sprig. Serves 1.
Note: To infuse the BRBN, add sliced fresh chilies, steep for about an hour, then strain. To make the mint syrup, combine 1 cup each water and sugar along with a handful of fresh mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute, remove from heat, steep for about 30 minutes and strain.