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.
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