2peachesone chopped into small chunks, the other sliced into 6-8 wedges
50g(¼ cup) caster or superfine sugar
120ml(½ cup) water
½jalapeno chilli
1tbspbrown sugar
60ml(¼ cup) good quality rumI used Zacapa rum
fiery ginger beerI used Old Jamaica - approx 250ml (1 cup)
To Serve:
small piece of fresh ginger
1tbspcaster or superfine sugar
crushed ice
½red chilli or jalapeno cut into small slices
Instructions
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, mashing the mixture with a fork every couple of minutes.
2 peaches, 50 g (¼ cup) caster or superfine sugar, 120 ml (½ cup) water, ½ jalapeno chilli
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.
1 tbsp brown sugar
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.
small piece of fresh ginger, 1 tbsp caster or superfine sugar
Fill each glass with crushed ice and pour 30ml (2 tbsp) of rum into each glass.
crushed ice, 60 ml (¼ cup) good quality rum
Sieve the peach-jalapeno mixture, squashing it down to get all 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.
fiery ginger beer, ½ red chilli or jalapeno cut into small slices