Extra Rye Whiskey? Deep South
Leftover spirits? Not a bad problem to have!
If you know how to use up your extras, of course.
We’re here to help with that.
Welcome to our new illustrated series of bonus recipes.
What You Have
What You Need
Agave Nectar (or simple)
Mezcal Peach Syrup*
What You’ll Make
Deep South Cocktail
1.75 oz Rye Whiskey
3 dashes Peach Bitters
1 oz Fresh Lemon Juice
1 oz Mezcal Peach Syrup*
In a shaker, combine all ingredients with ice (excluding garnish). Shake well.
Fine strain into a rocks glass with over a large cube.
Garnish with lemon & peach slice.
*Mezcal Peach Syrup
Remove pits from 2 ripe peaches and cut into half-inch cubes.
Pour 2 oz mezcal into a saucepan and place on medium-high heat.
Add cubed peaches and 3 oz of agave or simple syrup to the pan.
Bring to boil for 5 minutes and then reduce to a simmer for another 15 minutes.
Remove from heat and let cool. Add mixture to a blender with 4 oz of peach nectar and purée until smooth.
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Recipe by Bartender Sean Beck, From Imbibe