Pepper Peach

It's been a great year for stone-fruit, and I've recently had plenty of peaches with mouthwatering acidity. This cocktail is a twist on an old-fashioned, with the sweetness and spice coming from fresh peaches and Kampot red pepper. You'll have boozy fruit left over, which is great for adding to desserts, eating out of hand, or making a Peach Smash (linked below).

Author

Christian Leue

Servings

6

Category

Cocktail

Ingredients

• 1 quart of firm peach pieces, pits discarded (4-5 peaches)
• Whisky and/or rye (the basic bottlings from Clyde May's work great for this)
• 1 tsp Kampot pepper, whole
• Pinch of vitamin C* or 1 tsp fresh lemon juice
• Peach slice
• Kampot red pepper
• Lemon zest

Directions

1. Add the Kampot pepper and vitamin c or lemon juice to a quart-size container with a tight-fitting lid. Gently add the peach pieces, discarding any that are too browned or mushy.
2. Fill the container all the way with whisky and/or rye (it will take about 12 ounces), seal, excluding as much air as possible, and store in the refrigerator for at least 3 days, and up to 14.
3. To prepare the cocktail, fine strain the infused-liquor from the peaches, then add to a short glass along with about 4 ounces of ice.
4. Give the cocktail a gentle stir, then garnish with a lemon zest and a peach wedge coated in ground Kampot pepper.
5. Please see below for what to do with the leftover fruit.