2peachesone chopped into small chunks, the other sliced into 6-8 wedges
¼cupcaster or superfine sugar
60ml1/4 cup good quality rum - I used Zacapa rum
Fiery ginger beerI used Old Jamaica - approx 250ml (1 cup)
Small piece of fresh ginger
1tbspcaster or superfine sugar
1/2red chilli or jalapeno cut into small slices
Place the small chunks of chopped peach into a saucepan along with the sugar, water and jalapeno. Bring to the boil, stir and simmer for 10 minutes, mushing the mixture with a fork every couple of minutes.
Turn off the heat and leave to cool.
Meanwhile, dust the peach wedges in the brown sugar and grill/bbq or griddle each side on a high heat for 1-2 minutes until the sugar caramelises. Remove from the heat and put to one side.
Take your two glasses and rub the rims of the glasses with a small slice of fresh ginger. spread the one tbsp of caster sugar on a plate and dip the rims of the glasses in the sugar to coat.
Fill each glass with crushed ice and pour 30ml (2 tbsp) of rum into each glass.
Sieve the peach-jalapeno mixture, squashing it down to get all the of the liquid out. Divide the liquid between the two glasses. Top with ginger beer and decorate the glasses with the caramelised peaches and chilli slices before serving.