Drinks

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

June/July 2017

Photo: Johnny Autry

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.

Ingredients

- 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

Preparation

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

Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and has written frequently about cocktails, spirits, travel, and history for many publications, including the Atlantic, the New York Times, Imbibe, Punch, the Daily Beast, Sunset, the Wall Street Journal, and Garden & Gun. He lives on the Gulf Coast.