tropical

Inspired by the frozen Peach Fuzz at Tiki Tatsu-Ya in Austin, this is our own shaken adaptation, not the bar's recipe. Funky overproof Jamaican rum and rich Demerara rum carry peach liqueur over a Painkiller-style base of pineapple, orange and coconut, while a little white miso in the coconut cream adds a savory, salted-caramel edge.

1. 1½ ozOverproof rumJamaican, e.g. Smith & Cross
2. ½ ozDemerara rumaged, e.g. El Dorado 5 or 8
3. ¾ ozCrème de pêchee.g. Giffard
4. 1½ ozPineapple juice
5. ¾ ozOrange juicefresh
6. ¼ ozLemon juicefresh
7. 1 ozMiso coconut creamhouse-made, see instructions
8. ½ ozPeach purée
9. 1 dashAngostura bitters (optional)

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 crushed ice for 10 to 12 seconds. Open-pour, ice and all, into a chilled double rocks glass or tiki mug, then top with more crushed ice. Variations • More peach: take the purée up to ¾ oz. • Closer to a classic Painkiller: drop the lemon and add ¼ oz more pineapple juice. • Stronger: swap the Demerara rum for an overproof Demerara such as OFTD. It's considerably stronger. • More savory: raise the miso to as much as ¾ tsp per batch. • To experiment: a dash of peach bitters or a touch of allspice dram. Garnish: Peach slice, pineapple fronds and freshly grated nutmeg.