National Rum Day is August 16 and this year, Global Bartending Champion Kaitlyn Stewart has created an iconic rum cocktail recipe – a must-try for anyone looking to get a taste of the tropics from their home bar!
Grilled Peach Rum Cobbler cocktail
Mixologist: Kaitlyn Stewart
Ingredients:
- 2oz Appleton Estate 8yr
- 1/4 of a Grilled Okanagan Peach* (cut into pieces)
- 0.75oz Ginger Infused Fireweed Honey**
- 1oz Fresh Lemon Juice
- 1 Sprig of Rosemary from the garden
- 2 Dashes Rootside Ginger Lemon Bitters
Steps:
- To a shaker tin add the grilled peaches and gently muddle.
- Then add the rum, honey, lemon, rosemary sprig and bitters.
- Add ice and vigorously shake for 10-12 seconds.
- To a julep cup, add crushed ice and strain in the cocktail.
- Top up the julep cup with more crushed ice, if need be, and garnish with a slice of grilled peach and a rosemary sprig.
Grilled Okanagan Peaches Recipe
Steps:
- Cut peach in half and remove the pit.
- To the cut side add a small amount of brown sugar.
- Place the sugared peach cut side down on a grill or cast iron skillet.
- Cook until the sugar has caramelized. Remove from heat and let cool.
Ginger Infused Fireweed Honey Recipe
Steps:
- To a sauce pot add 1 cup of local wildflower honey, 1 cup of water and a 1/4 cup of freshly grated ginger.
- Put the pot on the stove on medium/low heat and bring to a gentle simmer.
- Remove from heat and let cool.
- Once cooled, fine strain the honey and bottle.