Peach Bonfire

Peach Bonfire

Kelly Allen

Equinox may seem like an autumnal aperitif, but it's actually one of our most versatile bottlings.  Smoky, bitter, and just sweet enough, it pairs beautifully with a summer peach syrup and aged rum. 

Ingredients

Preparation

  1. Combine the oloroso, Equinox, rhum, and syrup in a shaker over ice.  Stir until well-chilled.  
  2. Strain into a rocks glass over ice.  Garnish with the rosemary sprig.  
For the peach syrup:  Combine 1 cup peach with 1 cup water and 1 cup sugar.  Bring to a boil, then reduce to a simmer and cook on low for 15-20 minutes.  Allow to stand, uncovered, for another 10-20 minutes.  Strain and store in the refrigerator for up to one week. 
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