As one of the first contemporary bartenders to apply the craft cocktail principles of quality ingredients and diligent technique to the tiki template, Martin Cate rejiggered this 1970s Trader Vic recipe one ingredient at a time. Where the original calls for canned peach halves, Cate opts for fresh. He also adds lemon juice for an extra jolt of acidity, while natural peach liqueur replaces schnapps and a house-made coconut cream stands in for store-bought.
- 1/2 white or yellow peach, pitted and coarsely chopped
- 3 ounces orange juice
- 1/2 ounce lemon juice
- 1 ounce Smuggler's Cove coconut cream (see Editor's Note)
- 1/4 ounce peach liqueur, preferably Mathilde or Combier Crème de Pêche de Vigne
- 2 ounces blended lightly aged rum
- 12 ounces crushed ice
- 4 to 6 ice cubes
Garnish: grated nutmeg, peach wedge
- In a mixing tin, add the first three ingredients and muddle the peach.
- Add the remaining ingredients and flash blend with stand-up mixer.
- Double strain into a double Old-Fashioned or pilsner glass filled with cracked or cubed ice.
- Garnish with grated nutmeg and a peach wedge.
Smuggler's Cove Coconut Cream:
1 can (13 1/2 ounces) unsweetened coconut milk
1/4 teaspoon salt
13 1/2 ounces rich simple syrup (2:1, sugar:water)
In a mixing bowl, combine the coconut milk and salt. Use an immersion blender or an electric hand mixer to integrate them. Add the simple syrup and blend again until well combined. Pour into a lidded bottle or other sealable container and store in the refrigerator. The coconut cream will keep, refrigerated, for 2 weeks.