At the bar, this cocktail is served up in a coupe. Try it yourself, and you may be amazed that such a small glass can hold so much: a taste of the Southern summer, a hint of the tropics—even a distant glimpse of fleeting fireflies.
Peach Infused Rum Cocktail (a.k.a. Bob from Carskadon)
Named after a bar regular who has a strong inclination toward rum, the key to this cocktail is the peach-infused liquor
photo: Johnny Autry
2 oz. Plantation Original Dark rum (infused with fresh peaches*)
1/2 oz. lime juice
1/2 oz. ginger syrup
2 dashes orange bitters
1/2 oz. Giffard Abricot du Roussillon
Combine all ingredients. Shake, strain into a coupe glass, and garnish with a slice of peach.
*To infuse the rum, pit and quarter 7 or 8 peaches and place them in a mason jar. Pour 750 ml of rum over the fruit and allow to sit for 7 days. Strain through cheesecloth or a fine-mesh sieve.
Recipe from the Guest Room in Starkville, Mississippi
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