In the pages of Ted Saucier’s 1951 book Bottoms Up, Paul McGee happened upon the Edgewater Beach, a mixture of Jamaican rum, sweet vermouth, lemon, sugar and orange bitters—along with one quarter of a preserved peach. Here, he reworks the recipe with a split base of overproof and gold rums, and swaps the original lemon for lime. But the muddled canned peaches remain.
Edgewater Beach
Paul McGee, Lost Lake | Chicago, IL
Ingredients
Serving: 1
- 3/4 ounce overproof rum, preferably Hampden Estate
- 3/4 ounce gold rum, preferably Rum-Bar Gold
- 1/2 ounce sweet vermouth, preferably Cocchi di Torino
- 2 slices preserved peaches
- 1 tablespoon raw cane sugar
- 3/4 ounce lime juice, plus the spent hull
Directions
- Combine peaches, sugar, lime juice and lime hull in a mixing tin and muddle.
- Add the remaining ingredients and shake with ice.
- Double strain into a chilled coupe glass.