Peach Fever

Name: Peach Fever
Yield: 10
Cuisine: American

RECIPE: Christiaan Röllich, Los Angeles

Photo: Aaron Cook of AACK Studio

September 04, 2015

Fresh muddled peach and a splash of Benedictine help sweeten this T&T.

This peach cocktail explodes with flavor with the addition of tequila, tonic, and Bénédictine.

Ingredients

1/3 fresh yellow peach
2 oz. tequila
3/4 oz. Bénédictine
3/4 oz. tonic syrup
Seltzer
1 oz. fresh lime juice
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Tonic Syrup
60 grams grapefruit peel
30 grams lime peel
45 grams lemon peel
140 grams lemongrass
25 grams citric acid
1 liter water
850 grams granulated sugar

Tools:muddler, shaker, strainer
Glass:Tom Collins
Garnish:fresh sage leaf

Preparation

Muddle the peach in a shaker. Add the remaining ingredients, except the seltzer, and shake with ice. Strain into an ice-filled glass, top with seltzer and garnish.

Tonic SyrupCombine all of the ingredients in a large saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes. Remove from heat and let cool to room temperature. Once cooled, strain into a clean bottle and add 1 1/2 oz. cinchona bark tincture (2 oz. cinchona infused in 1 750-ml bottle of vodka for 1 week.)