5 ways to make summer peachy in Kansas City

peach-081315Peaches are still hanging on with the summer heat just like the rest of us. So why not reward yourself for that stick-to-it-ness (and we mostly mean how your shirt sticks to you, but you never let them see you sweat). Here are five ways to make summer peachy in Kansas City, each of which (did you figure it out?) features a sweet take on peaches.

5. Peach Nehi — Mass Street Soda/KC Soda Co. This is liquid peach candy in summer. Bright, fizzy and undeniably peach, there’s a reason the soda embodied summer for thousands of folks heading through Iconium, Missouri (read this delightful story from a few years back in the Kansas City Star). If it ever became more widely distributed, we have no doubt it would give strawberry soda a run for its money alongside barbecue.

4. Ginger Peach Saison — Tallgrass Brewing Company. Tallgrass is in the midst of a massive expansion. The Manhattan, Kansas, brewery recently opened its taphouse downtown and is getting set to roll out the Explorer Series next month (a collection of barrel-aged brews in a mixed four-pack of 12 oz. cans that signals the next step for the brewery). Before then, you get an eminently drinkable beer with a reasonable ABV (4.8%) that just needs a porch to call home.

3. Grilled local peaches — Room 39 (10561 Mission, Leawood). The Leawood location may have a new look (see this piece in The Pitch), but Room 39 has always had a way with peaches. They’ll grill them — which in a town built on barbecue feels appropriate — and then serve them with a frozen yogurt pinole and walnut whiskey sauce. Sweet with a little bite, these are grown-up peaches.

2. Peach Bellini — Coal Vines (616 Ward Parkway). Bellinis tend to get unnecessarily complicated. But Coal Vines wisely keeps it simple with prosecco and peach puree in their version of the cocktail. This is one for those that love sweets, but the bit of bubbliness keeps the puree from being overwhelming.

1. Anna’s Jam — Cafe Europa (323 E 55th Street). This is root cellar jam. The kind you got a taste of at a friend’s house and it made you secretly wish that you could just keep eating breakfast all day. It’s got big chunks of peach and enough sugar to stop a horse. But a fat pat of butter and thick slab of bread and you’re ready for the cubicle or whatever comes next. The glass jars they use for the jam come with a deposit of a few bucks, but your next jam purchase is half-off if you bring your glass jar back. And you will bring your glass jar back.

Jonathan Bender

Jonathan Bender is the founder of The Recommended Daily.

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