Peach Kick Back

It's Aloha Friday, no work till, well, who knows till when (!!). I've heard of the phenomena referred to as "funemployment" and "early retirement" but honestly, right now I'm calling moving my full time job because somebody has to put our lives in boxes and fast because this time next week, we'll be saying hello to our second to last day in SF!! Question: are you tired of my moving rants? Please say no, and if you are, I hope you'll bear with me for a few more days, as we're drawing near to the finish line (and thank goodness for that).

This week I've also been saying goodbye to friends and familiar places, a.k.a. making lots of reservations and having my fair share of coffee. Earlier this week, I said goodbye to the lovely Saint Frank Coffee and their beautiful handcrafted stools while meeting up with some of the most wonderful former coworkers I've ever had. I left feeling lucky to have met such a great group of smart and witty women! I also hit up Nopalito for their amazing Totopos (you can call them heaven, that's allowed), a few too many margaritas and a lot of great conversation. B*Star Bar thankfully happened too, and it might have to happen one more time because let's be honest, they have the best Tea Leaf Salad and B-Sprouts known to (wo)man and I love me some Burmese food. I could go on and on about all the awesome people and places here in SF but then I'd convince myself not to leave and I can't go doing that, so back to moving mode!


Moving moves along more quickly when accompanied by an ice cold beverage. Fridays are also easier to speed through when you add the promise of something chilled and boozy. So in honor of Fridays, I'm starting a new series on Fix Feast Flair called "Pau Hana Fridays" where both Moses and I will share our favorite drinks to celebrate one of the best days of the week, Friday! A little background on the definition of Pau Hana, in case you aren't familiar with the phrase. Pau = done; finished, Hana = work. Pau Hana = Done with Work. I'm starting off this series with a Peach Kick Back. It's adapted from one of the first drinks I had here in SF, The Recoil from Bloodhound


The Recoil is kinda like a whiskey sour but with the addition of ginger beer and St. Germain and I heard that it got its name because it's made with Bulleit Bourbon, is easy to drink but has a kick (from the bourbon). It is insanely refreshing, goes down smooth but will hit you when you least expect it if you have a few too many (but I wouldn't know as I've never done it *wink*). In honor of Summer, I added peach to the mix, as they, like St. Germain, make everything taste better. 


And with that, I bring you the first of our Pau Hana Fridays series. Go ahead and kick back with this Peach Kick Back but remember, it's got a kick to it! P.s. don't judge my tank top and chipped nails--I'm in moving mode!!


Peach Kick Back

Adapted from Bloodhound's The Recoil featured on Refinery 29

Makes one serving


  • 1.5 oz. quality Bourbon (I used Blanton's)

  • .5 oz. St. Germain

  • .5 oz. Lime juice 

  • 1.5 oz. Peach juice

  • Ginger beer

  • Lime wedge (optional: for garnish)

  • Ice



  1. Place two large ice cubes in mason jar, then set aside in freezer.
  2. Using jigger, pour 1.5 oz. Bourbon and Peach Juice and .5 oz. of St. Germain and Lime Juice.
  3. Fill shaker with ice.
  4. Shake at least twenty times.
  5. Remove jar from freezer.
  6. Strain mixture over the large ice cubes in jar.
  7. Top with ginger beer.
  8. Garnish with a lime wedge.
  9. Serve and enjoy! Happy Aloha Friday!