Orchard Daiquiri

The are few greater treasures than a ripe, sun-kissed peach. Get the freshest from the farmers market to infuse an exquisite fruitiness into your next daiquiri. Notes of pastry, pineapple and a hint of molasses from the Bully Boy Boston rum intensifies the fresh fruitiness of the peach—and lime juice zaps a ray of sunshine into the cocktail, bringing it to life. It’s incredible that three ingredients can culminate in such splendid complexity.

By / Photography By Chip Riegel | September 16, 2018

Ingredients

  • 1½ ounces Bully Boy Rum
  • ¾ ounce Spicy Peach Syrup*
  • ¾ ounce fresh-pressed lime juice
  • Fresh lime wheel for garnish

Instructions

Add rum, peach syrup and fresh lime juice over ice in a bar tin and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and garnish with a wheel of lime. Makes 1 cocktail.

*Spicy Peach Syrup

Peel, pit and dice 2 pounds (4 to 6) fresh, ripe peaches. Combine peaches with 1 cup honey, 4 tablespoons water, 10 whole allspice, 10 whole cloves and a pinch of ground chili powder in a saucepan over medium heat. Bring to a gentle boil and gently mash the fruit to an even constancy. Reduce heat and simmer for 15 to 20 minutes, until peaches are fully tender. Remove from heat and let cool. Add 2 tablespoons fresh-pressed lemon juice and pour into a clean glass jar with a lid. If you prefer a finer consistency, pulse in a blender until smooth. Refrigerate up to 2 weeks.

Ingredients

  • 1½ ounces Bully Boy Rum
  • ¾ ounce Spicy Peach Syrup*
  • ¾ ounce fresh-pressed lime juice
  • Fresh lime wheel for garnish