Fun Fall Cocktail to Make At Home: Peaches & Scream

A few months ago, I took a look not only at Berentzen’s Icemint Schnapps, but also their Bushel & Barrel apple-flavored bourbon. Now, it’s time to put Bushel & Barrel to the test with a specialty make at home cocktail they recommended, Peaches & Scream.

Their photo:

Berentzen Peaches & Scream CocktailMy photos:

Clearly, I’m not the cocktail artist here. Don’t hold that against me — they still tasted quite good, I promise.

The Peaches & Scream Cocktail Recipe:

  • 2 oz. Berentzen Bushel & Barrel
  • ½ oz. cream
  • ½ oz. peach puree
  • Pinch of cinnamon spice
  • Brown sugar or colored sugar crystals for rim of glass

Combine Berentzen Bushel & Barrel, cream, and peach puree into ice-filled shaker. Shake well and strain into a martini glass. Garnish with dash of cinnamon spice and peach slice.

Here’s what I did differently:

First, I couldn’t find peach puree in my shoddy grocery store. So I just took some jarred peach slices, no sugar added, and blended them up to make the peach puree, which was easy enough.

I also clearly didn’t use special decorative sugar, opting instead for regular brown sugar on the rim. But then on top we drizzled on some Torani pumpkin syrup (and on the next round, Torani caramel, both of which worked well).

The result:

This is a very tasty, desert-like beverage. Easy to make, but different than anything I’ve made before, and certainly enjoyable. My drinking partner declared that it would indeed be had again, and shortly.

I’d recommend using more peach in the recipe per drink though to get that flavor more dominant. It is in the name of the cocktail, after all.

Not feeling so creative?

Just take some apple cider and pour in a bit of Bushel & Barrel. The two taste almost entirely similar, which means you’ll hardly notice the booze. That’s either amazing, dangerous or amazingly dangerous. It’s easy drinking and works well both cold and heated up.

Author: Jake Emen

I’m Jake, and I’m your host on this journey. I'm the man doing the eating and the talking around here. I’m a writer based outside of Washington, D.C., and I'm also talking whiskey, local events, travel, and other assorted misadventures. Follow me on the Tweet Machine - @ManTalkFood, or send an email to jake [at] mantalkfood.com.

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