Peach in the Palenque

A spicy cocktail that will have you dreaming of the beautiful beaches and warm sunsets of Mexico.

Image + recipe in collaboration with Home Bar Network

Makes 1

1.5 oz Kimo Sabe Mezcal
.5 oz Ancho Reyes Verde
.5 oz Rich Jalapeño Syrup *
.75 oz fresh lime juice
1 heaping tbsp Smoked Yellow Peach Jam
3 dashes Hella Cocktail Co. Orange Bitters
Garnish: Lime wheel

Shake all ingredients with ice until well chilled and strain over large cube in rocks glass. Garnish with lime wheel.

* Rich Jalepeño Syrup: Bring 1 cup turbinado or demerara sugar to boil with 1/2 cup filtered water until sugar is dissolved. Add 1 whole Jalepeño, sliced, and reduce to a simmer for 3 minutes. Remove from heat, steep for 20 minutes, strain and bottle. Good for 2 weeks refrigerated.