Peach Thunderbolt

Thunderbolt | Los Angeles

photo: Emily Ferretti
Peach Thunderbolt

The original Peach Thunderbolt is a rum-based peach julep that Charles H. Baker, Jr., encountered outside of Savannah in a town called Thunderbolt. It’s published in the julep section of Baker’s 1939 book, The Gentleman’s Companion: Around the World with Jigger, Beaker and Flask. Mike Capoferri didn’t just bring the drink into the 21st century at his high-concept bar in Los Angeles’ Echo Park neighborhood—he named the place Thunderbolt as a nod to his home state of Georgia. Although special equipment is needed for the “justino” infusion method used at Thunderbolt, Capoferri offers this home bartender–friendly option for peach-infused rum.

Ingredients

Serving: 1

  • 2 ounces peach-infused rum (see Editor’s Note)
  • 2 ounces peach-infused rum (see Editor’s Note)
  • 1/2 ounce agricole rhum, preferably Clément Canne Bleue
  • 1/2 ounce agricole rhum, preferably Clément Canne Bleue
  • heaping 1/4 ounce crème de pêche, preferably Giffard Crème de Pêche de Vigne
  • heaping 1/4 ounce crème de pêche, preferably Giffard Crème de Pêche de Vigne

Garnish: mint bouquet

Directions
  1. Combine all ingredients in a 10- to 12-ounce glass.
  2. Fill with pebble ice.
  3. Garnish with a mint bouquet.
Editor's Note

Peach-Infused Rum
1. Pulse 200 grams dried peaches in a food processor and combine with 1 liter aged Jamaican rum in an airtight container.
2. Allow to infuse for 1 week.
3. Strain out solids, then bottle. Store at room temperature. Keeps indefinitely.

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