Sunday, March 3, 2013

It's Seasonal, I Swear!

While making dessert with leftover Phyllo dough from dinner (and peaches lovingly frozen from this summer), we ended up with peach juice. Not ones to waste food, we called in Cocktail Dave. He came up with a delicious concoction that reminds us of summer all the while staving off the last of the winter blues. He used a single barrel Cruzan rum and the peach juice from our favorite peaches from our favorite peach farmers. So, partly local, seasonal in that it takes advantage of our summer work and our chest freezer, and all delicious.

Tommy (Nicewicz) Croix

2 oz. dark rum
1 oz. peach juice
1/4 oz. cointreau
2 shakes lactart
1 strip grapefruit rind

Put rum, juice, cointreau, and lactart in a shaker with ice. Shake for 20 to 30 seconds until really cold. Strain into a cocktail glass. Garnish with the grapefruit rind.