In case you haven’t noticed, I’m on a bit of peach cocktail kick right now. But how could one not be when it’s prime peach season?!?! Anyway, to switch things up a little from just muddling peach in the drink, I made a jam for this peach mezcal cocktail. If you don’t want to go through all the trouble of making your own jam, no worries – just buy it at the store or your local farmers market.
For my peach jam, I used a recipe in my favorite canning book, Tart and Sweet. Their version is a peach lavender jam but I didn’t want the lavender in it for this drink so I skipped that part of the recipe. Everything else was the same. I prefer the jam recipes in this book to others because they are lower in sugar content. This particular recipe uses 2 cups of sugar for 6 pounds of peaches. I’ve seen other recipes that call for almost equal parts sugar and peaches and that’s just way too much to me. That being said, you might want to adjust the amount of jam you use in your peach mezcal cocktail based on how sweet the jam is. Play around with it.
Credit for the name of this drink goes to some customers that came into the restaurant for dinner one night. I made them a version of this peach mezcal cocktail with peach syrup instead of jam and they loved it. By the end of the drink they had a name for it and I’m not one to turn down a drink name. You know how hard that is to come up with sometimes? Hard. Seriously.
- 2 barspoons peach jam
- 1-1/2 ounces mezcal
- ½ ounce Amaro Meletti
- ½ ounce fresh squeezed lime juice
- Pinch of salt (or salt rim)
- Lime wheel for garnish
- Add all ingredients except garnish to a cocktail shaker and fill with ice.
- Shake and double strain into a rocks glass with one large ice cube.
- Garnish with a lime wheel and enjoy.
- Note: if doing the salt rim instead of a pinch of salt, rim the glass before pouring the drink in. You know, in case that wasn't obvious.
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