Capicú with Grilled Peach-Infused Rum

This seasonal cocktail recipe was printed in Edible Sacramento Magazine, Summer 2023, Issue#64.

Welcome to a tantalizing seasonal cocktail experience brought to you by Rafael Jimenez Rivera, one of the creative minds behind Bodega Kitchen & Cocktails. Inspired by the warm embrace of summer, the Capicú cocktail captures the essence of sun-kissed peaches and exotic flavors. With its intriguing blend of grilled peach-infused rum, pineapple rum, Amaro Nonino, macadamia nut liqueur, allspice dram, and Meyer lemon bitters, Capicú is a symphony of tastes that will transport your taste buds to paradise.

Whether you’re an experienced mixologist or a novice looking to elevate your cocktail game, Capicú is sure to become your go-to drink for celebrating the season.

But first, let’s explore the key ingredient that sets this cocktail apart – the Grilled Peach-Infused Rum. This homemade infusion adds a layer of richness and depth, infusing the spirit with the essence of perfectly grilled peaches. It’s a labor of love that will reward you with a taste experience like no other.

So, gather your ingredients, prepare your mixing glass, and let’s embark on a journey of flavor as we craft the Capicú cocktail, a true celebration of summer in a glass.

Season Cocktail Recipe. Photo by Anastasia Murphy


Recipe by Rafael Jimenez Rivera, Bodega Kitchen & Cocktails
Course Cocktail
Servings 1


  • Ice
  • ounces grilled peach infused rum, recipe below
  • ½ ounce Plantation Stiggins’ Fancy Pineapple Rum
  • ¾ ounce Amaro Nonino
  • ½ ounce Trader Vic’s Macadamia Nut liqueur
  • ¼ ounce Allspice Dram
  • 4 dashes of Meyer lemon bitters
  • 2 strips of lemon peel, for garnish

For the Grilled Peach Infused Rum:

  • 4 semi-ripe peaches, halved
  • 750 milliliters about 3 cups Ron del Barrilito rum


  • In mixing glass with ice, add all ingredients but lemon peel and stir for about 10 seconds. Strain into coupe glass. Express lemon oils from peel by twisting peel over glass, then rub rim of glass with peel. Place peel on top as garnish.

For the Grilled Peach Infused Rum:

  • Grill peaches on medium to high heat to achieve grill marks on both sides. Once cooled, cut into chunks. Pour rum into large, lidded container and add peaches. Seal container. Let mixture sit for 24 hours to fuse flavors. Strain peaches using cheesecloth. Store liquid in original bottle.


It’s okay to substitute ingredients with alternative brands of same type and flavor.