Peaches scream hot American summer, and this sweet fruit's juices are enhanced with a little kick by the black pepper and a touch of egg white, giving a beautiful smooth mouth feel. Cocktail recipe by Joann Spiegel from The Dead Rabbit Grocery & Grog in NYC.
Yield: makes 1 Cocktail
Ingredients
- Black pepper
- <sup>1</sup>⁄<sub>4</sub> oz. merlet creme de peche
- 1 oz. peach juice
- <sup>3</sup>⁄<sub>4</sub> oz. lemon juice
- <sup>1</sup>⁄<sub>2</sub> oz. simple syrup
- 1 <sup>1</sup>⁄<sub>4</sub> oz. Everclear<sup>®</sup>
- <sup>3</sup>⁄<sub>4</sub> oz. Egg whites
Instructions
- Combine all the ingredients including pinch of pepper and dry shake with eggs whites. Add ice and reshake. Double strain into ice filled old fashioned glass. Garnish with a slight dust of black pepper.
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