From the Chronicle Kitchen
Southern Cocktails: Peach Mojito
Judging by chichi bar menus, the Cuban mojito has come a long way from a sugar cane harvester’s drink made of cane water, unrefined rum, and a handful of mint. By proximity, Floridians have long played with the drink, adding this tropical fruit or that. Here, the sprightly sensation is Georgia’d up with peach nectar.
4 to 6 mint leaves
2 ounces peach nectar
1 1/2 ounces light rum
1 ounce peach schnapps
1 1/2 ounces club soda
Garnish: Peach slice or lime wedge, mint sprig, and sugar cane stick
Using a bar spoon, muddle the mint in the bottom of a tall collins or pilsner glass. Fill with ice.
Add the nectar, rum, and schnapps to a cocktail shaker filled with ice; shake well.
Strain the mixture into the glass and top with club soda. Add the garnishes.
Purchase Southern Cocktails
Check back each Wednesday for more new recipes!
Pasta by HandMarch 27th, 2015
Lollipop Love!March 12th, 2015
Ciao, Biscotti!March 9th, 2015
Delicious Dumplings for Chinese New YearFebruary 19th, 2015