Palm&Pine bartender Kimberly Patton Bragg turns “trash” into treasure. Typically discarded peach pits become a sweetener for her “Teaches of Peaches.” “I started with that syrup, and then, since it’s summer, I brought in gin.” She added bergamot-flavored Italicus. “Earl Grey tea also has bergamot, and the tea idea led me to add lemon.” Kim’s joy behind the bar comes not only from her guests, but also from her colleagues. “It’s not a top down system. The chefs here collaborate with the other cooks, which inspires me.” This positive working relationship shines a light on challenges in the hospitality industry. “The entire culture of this restaurant is really fair to everyone who works here. They wanted to get rid of the toxic atmosphere found in many restaurants.” If that generosity inspires drinks like these, we can only hope more restaurants follow the lead of Palm&Pine.
Teaches of Peaches
1 ½ counce Gravier gin
¾ ounce Italicus liqueur
½ ounce peach syrup (see recipe below)
¾ ounce lemon juice
Garnish: Fresh basil
Shake all ingredients with ice and strain into a coupe. Garnish with basil.
1 cup peach pits
2 cups water
2 cups sugar
Bring peach pits and water to a boil. Let simmer for 30 minutes. Remove pits and add 2 cups sugar while mixture is still hot. Simmer until sugar is dissolved. Syrup can keep in refrigerator for up to a month.
- Pour cooled peach syrup into ice cube trays and freeze and then you will always have some handy.
- Use Italicus to sweeten a whiskey smash. Replace Cointreau with Italicus in a Kamikaze or Margarita. If making the Margarita, make it with half lime and half lemon.
- For non-alcoholic options, mix the peach syrup with soda or tonic, use as a base of a sorbet, or drizzle it over pound cake.