Peach Fever
RECIPE: Christiaan Röllich, Los Angeles
Photo: Aaron Cook of AACK Studio
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
- __________________________
- 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.)