One of my favorite summer recipes is the S’meach (S’mores + Peach). By replacing the chocolate with fresh peaches rolled in brown sugar and cayenne pepper, you get a fresh, juicy, roasted peach flavor that when combined with a toasted marshmallow is just…wow.
It is so delicious, I thought why not share the love in cocktail form too? Muddled peaches with vanilla infused rum and smokey mescal mimics the peach/toasted marshmallow situation while the brown sugar and chocolate bitters take care of the rest.
2 yellow peach slices
1 teaspoon brown sugar
3 dashes chocolate bitters
1 ounces vanilla infused dark rum
1 ounces mescal
To make the vanilla infused dark rum, take one vanilla bean and split it down the center. Scrape out the seeds and put them in a 8 oz jar. Add the scraped bean pods and fill the jar up with dark rum, then close the lid. Let it infuse for at least a couple days, even a week.
Heavily toast the marshmallow on a short stick. In the bottom of a cocktail shaker, muddle together the peach slices, sugar, and bitters. Add the rum, mescal, and ice. Shake for 15-20 seconds, and strain into a cocktail glass. Garnish with the toasted marshmallow.