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.
- Black pepper
- 1⁄4 oz. merlet creme de peche
- 1 oz. peach juice
- 3⁄4 oz. lemon juice
- 1⁄2 oz. simple syrup
- 1 1⁄4 oz. Everclear®
- 3⁄4 oz. Egg whites
- 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.