tropical

The bright side of our peach tiki family. More lemon, more purée and less coconut lift the fruit to the front, and peach bitters with a dash of tiki bitters keep it juicy without losing its gentle tropical spice.

1. 1 ozOverproof rumJamaican, e.g. Smith & Cross
2. ¾ ozDemerara rumaged, e.g. El Dorado 5 or 8
3. ¾ ozCrème de pêchee.g. Giffard
4. 1¼ ozPineapple juice
5. ½ ozOrange juicefresh
6. ½ ozLemon juicefresh
7. ¾ ozPeach purée
8. ¾ ozMiso coconut creamhouse-made, see instructions
9. 2 dashPeach bitterse.g. Fee Brothers
10. 1 dashTiki bitterse.g. Bittermens Elemakule

Over crushed ice

For the miso coconut cream (about six drinks), whisk or blend 4 oz cream of coconut (such as Coco López), 2 oz unsweetened coconut milk, ½ tsp white miso and ½ oz warm water until smooth. Refrigerate, and shake before using. Shake everything hard with cubed ice for 12 to 15 seconds. Strain over fresh crushed ice in a double rocks glass. Garnish: A fresh peach fan, a mint bouquet and an expressed orange peel.