We’re on the run, Boozers. Well, not exactly, but we are certainly feeling a certain nostalgia for the Cold War era, what with fugitives slinking around Moscow airports and the amping up of 80s-style commentary from the Kremlin. Falco is suddenly relevant again.
So you can imagine how we were intrigued by the discovery of an Eastern European drink known as Kompot, a sweetened fruit juice that is almost embarrassingly easy to make. You can prepare it with any fruit you like; we chose peaches because they are so plentiful these days. Pair it with a good vodka and being in hiding suddenly doesn’t seem so bad. Alles klar, Herr Kommissar?
Der Kommissar
There’s a certain peasant-like austerity to this cocktail, appealing to our need for simplicity on steamy summer days, when we like to keep a refreshing drink handy while we are hiding out next to the air conditioning vent.
4 ounces Peach Kompot (recipe below)
2 ounces vanilla-infused vodka (we infused our favorite Boyd & Blair with a vanilla bean)
Fill a cocktail shaker with ice and add ingredients. Shake vigorously. Can be served with or without ice.
to make the Peach Kompot:
1 cup fresh peaches, pits removed and quartered (you don’t need to remove the skins)
2 cups water
1/2 cup sugar
juice of half a lemon
Put all ingredients into a saucepan and bring to a high simmer. Reduce heat and simmer on low for 30 – 45 minutes until reduced by about a third. Cool completely, strain, and add lemon juice. Can be refrigerated at this point for up to two weeks. Save the fruit — tastes delicious on its own or spooned over yogurt or ice cream!
Many thanks to Punk Domestics, which inspired us with this recipe from The Girl’s Guide to Guns and Butter.
Good Booze 
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