Sweet As A Peach

Rosie Ruiz

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Sweet As A Peach

I was asked to pair a cocktail for a special “Southern Style” BBQ Dinner.  The cocktails complexity combined with the smokiness of the BBQ gave guests an experience to remember.


1¼ oz Anejo Tequila
¼ oz Cognac
¼ oz Patron Citronge Orange
¾ oz Maple-Peach Syrup
½ oz Fresh Squeezed Lemon Juice


Place Tequila, Cognac, Citronge Orange, Maple-Peach Preserve, Lemon Juice into a cocktail shaker with ice. Shake and strain liquid into a rocks glass. Fill the glass with ice. On a side plate, sprinkle demerara sugar on top of a sliced peach. Brulee sugar with a brulee torch. Place brûléed peach on cocktail with a bush of mint.

Maple Peach Syrup
3 ½ oz Maple Syrup
3 ½ oz Peach Preserves

½ Cup Turbinado Sugar

Combine ingredients in saucepan and stir until sugar is dissolved. Remove from heat and let sit for 10 minutes until cool. Store in refrigerator until use.

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