Chef-owner Steve McHugh is a huge fan of mesquite, using it for both savory and sweet applications in the kitchen, as well as at Cured’s bar. He likens this drink to “peach cobbler” for its flavor profile of “graham cracker, caramel and warm spice.” Texas’s famous Hill Country peaches play a starring role alongside white rum infused with mesquite flour.
- 12 ounces ripe peaches, coarsely chopped
- 1 1/2 ounces mesquite-infused white rum (see Editor's Note)
- 8 mint leaves
Garnish: 3 peach slices and a mint sprig
- In a cocktail shaker, muddle the peaches and mint.
- Add the rum and ice and shake until chilled.
- Double strain into a Collins glass filled with crushed ice.
- Garnish with three peach slices and a mint sprig.
1 liter unaged rum, preferably George Ocean White Rum
6 tablespoons mesquite flour (or mesquite powder)
Combine all ingredients in an iSi dispenser and charge twice. After the second charge, shake the contents for one minute. Strain through a coffee filter and re-bottle. Will keep indefinitely.