Capicú
Recipe by Rafael Jimenez Rivera, Bodega Kitchen & Cocktails
Ingredients
- Ice
- 1½ 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
Instructions
- 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.
Notes
It’s okay to substitute ingredients with alternative brands of same type and flavor.