And more rum, because we’re calling it tropical.
You know guys, if we’re all thinking ahead. Maybe we should just freeze a bunch of peach slices, and then in a few months when we’re complaining about the cold, we can turn the heat up really high in the house and make a couple of these frozen peach cocktails? That sounds like a plan.
And while we’re on the subject of future endeavors, Stir and Strain will be taking a much, much needed vacation in October. A real one, unlike last year’s where I spent countless nights staying up scheduling out content and then still kept working through the break. I have to start convincing myself now that I don’t need to bring my laptop to go look at Fall foliage for two weeks.
But until then, we got a few more recipes and a couple extra special treats coming up! And now onto those cocktails…
6 ounces white rum, such as Caña Brava
4 ounces coconut cream, such as Coco Lopez
2 ounces simple syrup
2-3 ripe peaches, pitted and cubed
8 dashes Angostura bitters
1 ounce dark rum, such as Blackwell, divided (optional)
Ground cinnamon and 4 cinnamon sticks, for garnish
- Combine rum, coconut cream, simple syrup, and Angostura in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
- To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum (if desired), a dash of cinnamon, and a cinnamon stick.
The fresh, ripe fruit adds a ton of intense flavor in this creamy cocktail. The spice from the Angostura, the slightly sweet coconut and all that rum make for a fresh, tropical cocktail. For an extra boozy punch, float dark rum on top with a dash of cinnamon to enhance the aroma.
Looking for a more savory blended peach cocktail? Check out the Tequila-Suze frozen peach cocktail!