Peaches roll in late July, stealth in juicy promise. Italians eat them at harvest temperature, but I like mine cold from an ice bath. This mezcal cocktail combines the smoky Mexican spirit with cold peaches, mint, lime and tonic and will have you dreaming of the state fair…
Makes 1 cocktail
1 ripe, juicy peach, washed and chilled
2 mint leaves
Juice and zest of 1 lime
3 ounces mezcal
Crushed ice (about ½ to 1 cup)
Peel and pit the peach, then chop roughly and muddle with the mint leaves in an old fashioned glass.
Add mezcal, lime juice and zest and stir gently. Fill the glass with crushed ice like a snow cone over the edge, and then top off with tonic water. Enjoy immediately.