Watch Sam Egerton make his Grilled Peach Prosciutto using Auchentoshan American Oak

Welcome to the Charlie Parker’s ‘How To’ series of videos, a collection of delicious and innovative creations that are the brainchilds of the extremely talented duo Toby Marshall and Sam Egerton. Each video demonstrates their ‘Top to Tail’ Philosophy and the sustainable techniques used within Charlie Parker’s cocktails.

Here, Sam Egerton demonstrates through his Grilled Peach Prosciutto using Auchentoshan American Oak how Charlie Parker’s explores experiential, emotive and sustainable drinks concepts within their menu.

A classic flavour combination, recreated the Charlie Parker’s way.


Grilled Peach Prosciutto

  • 30ml Auchentoshan American Oak
  • 10ml sugar snap pea Auchentoshan American Oak
  • 10ml rocket distillate
  • 10ml manzanilla sherry
  • 10ml lemon juice
  • 15ml grilled peach shrub

Add crushed ice and swizzle. Add straw, crown with crushed ice. Garnish with mint bouquet and prosciutto aromatic.

For the grilled peach shrub:

  • 400g grilled yellow peach
  • 200g caster sugar
  • 100g apple cider vinegar

Steep all ingredients in a vacuum bag, the longer the better.

For the Sugar Snap Pea Auchentoshan American Oak:

  • 100g sugar snap peas
  • 350ml Auchentoshan American Oak

Blend on high for 30 seconds. RotoVap for 30 minutes (120rpm : 50/0: -1hPa).

For the rocket distillate:

  • 100g wild rocket
  • 350ml neutral grain spirit

Blend on high for 30 seconds. RotoVap for 30 minutes (120rpm : 50/0: -1hPa).

For the Prosciutto Aromatic:

  • 100g prosciutto dehydrated
  • 350ml neutral grain spirit 

Sous vide at 60 degrees celsius for 60 minutes. Strain and add to an atomiser.

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