The Goldfinch, a vibey upscale cocktail lounge and restaurant that recently opened on South Broadway, shares its recipe for a fruity cocktail that tastes like it’s made for patio weather.
“The purée is like peach chutney. When combined with acidic citrus juice, it gives the cocktail a great viscosity. The rich flavor reminds me of eating homemade peach pie while watching an August sunset on a patio.” —Levi Yockey, general manager, The Goldfinch
Peach Pie in Your Eye
Ingredients
- 2 oz. Breckenridge Whiskey PX Cask Finish
- 1 oz. Citrus Juice Base*
- 1 oz. Peach Purée*
- 3 dashes peach bitters
Citrus Juice Base
- 2½ oz. simple syrup
- 2½ oz. fresh squeezed lime juice
- 1¾ oz. fresh squeezed lemon juice
- 1¼ oz. fresh squeezed orange juice
Peach Purée
- 8 Colorado peaches
- 1½ Tbsp. brown sugar
- 2½ oz. St. Elizabeth Allspice Dram
Directions
- Combine all ingredients in a shaker over ice and shake. Double strain into a rocks glass over a large ice cube. Garnish with an allspice sugar rim and a torched-brown-sugar peach slice.
Citrus Juice Base
- Combine all ingredients.
Peach Purée
- Skin peaches, quarter, and combine with brown sugar and dram in a pan, then sauté. Next, put in a food processor and blend.
Ask the Bartender: Levi Yockey
“This drink pairs well with sunsets, friends, patios, and light bites like crudités or charcuterie.”
“I remember my mom used to bulk-order Palisade peaches when I was growing up. They really are the best. So whenever possible, I get my peaches from Peach Haus. They are based out of Palisade and will ship directly to your house.”
“On the weekends, our brunch runs until 4 p.m., making it a popular option for people who can’t make that typical 2 p.m. cutoff.”
“We have a Southwestern vibe here, which you can see throughout the decor. It’s also infused into our uniforms. Essentially, we are supposed to dress like Lenny Kravitz, so you’ll see me wearing something like a black t-shirt with a bolo tie.”
“One of our team’s favorite parts of running a bar is coming up with the drink names. Workshopping them is super fun, and the later in the night, the better the ideas get. We have a hilarious staff and don’t take things too seriously.”
“I’ve always had a foot in the fine-dining door and have worked in hospitality for 25 years, which is the age of most of my staff, funny enough. I’m drawn to the lifestyle—sleeping in late, eating good food, and feeding others good food.”
