The Smokin' Hot Peach

'The whole is greater than the sum of its parts.'

- Aristotle.

In other words, this cocktail is a delightfully complex creation that, when mixed, has you wondering 'how does ALL of this flavor exist in one glass?' Is it sweet? Is it smoky? Is it spicy? Yes, yes, and yes. All I know is that the Smokin' Hot Peach will be in your regular rotation this spring and summer.

One of my personal favorite cocktail creations, the Smokin' Hot Peach!

You should know, this cocktail was not a slam-dunk out of the gate. I first made it with silver tequila (ok, but not great). Then I moved on to reposado, which was better but still felt a little flat. So I then used our cocktail smoker to infuse a more earthy profile. I tried it. Didn't love it.

The smokin' hot peach is not your ordinary cocktail. But you're not an ordinary cocktail drinker, are you?

Next step - tried Mezcal. But here's the crazy thing: I don't like Mezal. Seriously. So the idea of using Mezcal for this drink seemed a bit off for me.

But here we are - and I love it. I think the combination of the peach nectar plus the peach liqueur AND the jalapeno strikes this unique balance that offsets that heavy Mezcal flavor. And when my husband - who often declares tequila is his spirit liquor - says, 'this drink is definitely a keeper,' I know I'm onto something pretty special.

I truly hope you enjoy this cocktail, and would love to get your thoughts in the comments. Because I agree with my husband - I really do think this one is a keeper.

Cheers!

The Smokin' Hot Peach

Ingredients (makes 1 cocktail)

• 2 oz Mezcal tequila (good quality)

• 3/4 oz peach liqueur (I used Dr. McGillicuddy's Intense Peach liqueur)

• 2 oz peach nectar

• juice of 1/2 of a lime

• 1 jalapeño, sliced

• Tajín seasoning

• Garnish - jalapeño slices
  

Mix it Up

1. Prep your cocktail glass: rim the glass with a small sliver of lime and then dip into the Tajín for a Tajín rim.

2. Do NOT add ice to your cocktail shaker yet. Add the tequila, peach liqueur, peach nectar and lime juice to the shaker.

3. Add 2 - 3 fresh jalapeño slices to the shaker. For a spicier drink, do not remove the seeds. Muddle the jalapeño slices in the shaker about 15 - 20 seconds to release the oils into the liquor/ingredients.

4. Now - add ice to the shaker, and shake the drink for about 30 seconds until well-chilled.

5. Add ice to the prepared cocktail glass.

6. Strain the cocktail into the prepared glass.

7. Add a slice or two of jalapeño to garnish, and serve.

Here's to the smokin' hot cocktail you'll be making all summer long!

Note: You can use repasado tequila for this cocktail if the Mezcal truly does not work for you. It will be lighter and less complex, but it's a good option.