Edgewater Beach

Paul McGee, Lost Lake | Chicago, IL

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.

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
  1. Combine peaches, sugar, lime juice and lime hull in a mixing tin and muddle.
  2. Add the remaining ingredients and shake with ice.
  3. Double strain into a chilled coupe glass.

Tagged: Paul McGee, rum

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