I’ve moaned before about having to make simple syrup for cocktails (like this gin-basil smash). It’s not exactly a long or complicated process - but I usually prefer cocktails you can throw together in 30 seconds. However….. Since I had decided to make some simple syrup anyway, I thought it might be fun to add a couple of other ingredients in there. So in went a lovely, ripe, diced peach and half a jalapeno. All bubbled together for 5 minutes, then mushed and sieved. And OMG! I could have just drunk that stuff on it’s own. Or maybe poured over ice cream!! However, I didn’t think peach-jalapeno-sugar-water sounded like a very enticing cocktail, so I went in with the rum and ginger beer. It’s a winner guys!! Perfect for barbecue evenings in the garden! And if you’ve got the barbecue going anyway (maybe cooking some ribs?), why not sprinkle brown sugar on peach slices and grill them for a cocktail topping! Drink and dessert in the same glass 🙂
By this point I’d started getting rather carried away, so I also rubbed the rim of the glasses with a piece of freshly cut ginger and then dipped it in sugar - just to add to that fiery chilli and ginger beer flavour. Pick and choose what you like, but it’s the peach-jalapeno simple syrup that really makes this cocktail!!
The Rum and Peach Cocktail Recipe:
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