Cooking Instructions
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Step 1
To make Peach Oleo-Saccharum Syrup, peel
Oranges (2)
and
Lemons (2)
. Place the peels in a bowl. Cover citrus peels with
Granulated Sugar (3/4 cup)
. Stir to coat the peels. Wait 3-24 hours. The sugar will extract the oils and water from the peels, dissolving into them, creating a syrup.
Step 2
Add
Peach (1)
. Muddle into the syrup.
Step 3
Squeeze the peels and peaches to extract all of the yummy flavors. Discard the solids. Strain syrup through a mesh strainer.
Step 4
Store in the refrigerator for up to 7 days in an airtight container.
Step 5
When you are ready to make the drinks, place the rocks-style drinking glass in the freezer.
Step 6
Add
CAZADORES Reposado Tequila (2 fl oz)
,
Angostura Bitters (2 dashes)
, and 5 fl oz peach okie saccharum into a mixing glass. Fill the mixing glass with
Ice (as needed)
.
Step 7
Stir for 40-50 rotations. Focus on pushing the back of your spoon against the glass at the bottom of the vessel as you stir.
Step 8
Strain the cocktail into the drinking glass. Lay a slice of peach atop the ice and enjoy!
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