Editor’s Note: This story was originally published on April 6, 2023
The Augusta experience is more than just watching golf. It’s also taking part in the most reasonable concession prices in any major American sporting event.
Of course, the lure of a $3 sandwich and a $5 imported beer is tempered by the $450 ticket price — assuming you can win the lottery for those and aren’t shunted off to a constantly absurd resale market — but still. The Masters is an iconic golf event whose appeal goes beyond the action on the course. And whether you’re in Georgia or just watching at home, it’s an affair that practically begs you to enjoy it with a cocktail in hand.
Masters Leaderboard: Live leaderboard, Schedule, Tee times
So let’s take care of that. Thanks to my role as FTW’s booze scribe, I have a well-stocked liquor cabinet (and a fridge filled with entirely too many hard seltzers). Let’s whip up some drinks that’ll serve as a proper companion to that Tradition Unlike Any Other (tm … I’m assuming).
Peachtree Tonic
I say this to jump in front of any criticism I’m about to face for using diced peaches instead of the real thing. I get it. I would much rather have a nice fleshy peach muddled at the bottom of my glass, maybe a slice dotting the rim to make me feel fancy. Unfortunately, that’s not an option. And since I’m a lazy man, I can at least take solace in the fact pre-packaged peaches save me a step and an extra cutting board to wash later.
OK, now that we’re past that, let’s dig in.
Ingredients:
- 1.5 oz. Hendrick’s Flora Adora gin
- 4 oz. tonic water
- one quarter peach, muddled
- one squeeze, lemon wedge
- one teaspoon, peach syrup
- ice
Muddle your peach into a sloppy, juicy mess at the bottom of a rocks glass. Add ice. Pour in a shot of your floral gin, then cover with tonic. Next comes that peach syrup and a spray of lemon juice. Give it all a stir and, bang, you’re ready to go.
The Peachtree Tonic balances the sweet of the peach with the botanical earthiness of the Flora Adora. It creates a rich, flowery flavor that isn’t overwhelming in any one direction. The end result is a refreshing sipper that works whether it’s 75 and sunny outside or if you’re bunkered down inside on a rainy 45 degree day.
The Azalea
- 2 oz. vodka or gin (I’m going back to the Hendrick’s Flora Adora since it worked so well last time)
- 2 oz. pineapple juice
- 1 oz. lemon juice
- one splash grenadine
- ice
Just all all those things together and stir. Like I said, easy. The lemon and gin create a dry, tart cocktail that isn’t my favorite, but it isn’t bad either.
Peach old fashioned
Ingredients:
- 1.5 oz. Limousin rye
- 4 oz. soda water (I just use 7up)
- 1/4 peach, muddled
- one cherry, muddled
- 2 packs Splenda
- three dashes, Angostura bitters
- one teaspoon, peach syrup
- ice
Add your sugar (substitute) to the bottom of a rocks glass, then throw your fruit and three dashes of bitters on top before giving it a proper muddling. Next comes ice, rye whiskey (I used local favorite Limousin, not just because it reminds me of the glam rock gods themselves but also because it’s very, very good) and then top with soda water, lemon lime soda, even tonic will work.
Give it a stir and, bang, you’ve got a little Wisconsin and a little Georgia wrapped up in one easy to drink cocktail. It’s boozy and balanced and, sure, not a real old fashioned. But this isn’t a classic cocktail revue; we’re working through thematic Masters drinks. Sweet peach and rye? Yeah, that’ll do.
