Vanilla-roasted peach and rum spritz
Up your cocktail game and cool down with this oh-so-refreshing vanilla-roasted peach and rum spritz.
makes 4
You might like
4 yellow peaches
4 tbsp caster sugar
2 tsp vanilla bean paste
2 tsp apple cider vinegar
4 tsp honey
4 thyme sprigs
120ml white rum
200ml mineral water
ice
extra thyme to garnish
Preheat oven to 180C. Halve and pit peaches and place, cut-side down, onto a baking dish in which they fit snugly. Sprinkle with caster sugar. Mix vanilla bean paste with 100ml of water in a small bowl and pour over peaches. Roast for 20 minutes, or until tender. Immediately remove skins from peach halves. Allow to cool to room temperature.
To serve, make each cocktail individually. Place 2 peach halves, ½ tsp apple cider vinegar, 1 tsp honey and 1 thyme sprig into a cocktail shaker. Vigorously muddle to release and meld all the flavours. Add a handful of ice, stir and allow a moment to chill. Fill a short tumbler with ice and strain over the peach mixture. Add 30ml of rum, top with mineral water and stir. Garnish with thyme sprigs.
