PEACHY KEEN LAST WORD
(COURTESY OF REBECCA PINNELL)

¾ OZ (1.5 TBSP) GIN, TEQUILA, OR MEZCAL
¾ OZ (1.5 TBSP) GREEN CHARTREUSE
¾ OZ (1.5 TBSP) LIME JUICE
½ OZ (1 TBSP) PEACH GINGER SYRUP
ADD ALL INGREDIENTS TO MIXING GLASS
FILL VESSEL WITH ICE
SHAKE
STRAIN COCKTAIL INTO CHILLED STEMMED GLASS
GARNISH WITH PEACH OR CANDIED GINGER

PEACH GINGER SYRUP
½ CUP CHOPPED RIPE PEACHES
2 PINCHES SALT
⅓ CUP GRANULATED SUGAR
¼ CUP GINGER JUICE
¼ CUP WATER
ADD PEACHES TO MASON JAR AND MUDDLE
ADD ALL OTHER INGREDIENTS
ATTACH LID AND SHAKE TO DISSOLVE SUGARS INTO LIQUID
STRAIN SOLIDS FROM LIQUID, DISCARD SOLIDS
STORE SYRUP IN REFRIGERATOR FOR UP TO 10 DAYS
OR, FREEZE SYRUP IN AN ICE CUBE TRAY. DEFROST CUBES TO MAKE COCKTAILS
OR, ADD 2 TBSP PER ½ CUP SYRUP ALCOHOL (YOUR CHOICE). THIS WILL KEEP BACTERIA FROM GROWING AND WILL STABILIZE THE SYRUP FOR AN ADDITIONAL WEEK OR TWO

CHEERS,
REBECCA PINNELL