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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.

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2 yellow peach slices

1 marshmallow

1 teaspoon brown sugar

3 dashes chocolate bitters

Available here.

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.