Cocktail Of The Week: Deep South

This Friday’s Cocktail of the Week is the Deep South.

cockSweet peaches infused with earthy, smoky mezcal add a summery spin to this whiskey sour from Houston bartender Sean Beck. A bit more complex and laborious than some other cocktails, the Deep South is absolutely worth it!

Glass: Rocks


  • 1¾ oz rye whiskey
  • 3 dashes peach bitters
  • 1 oz. fresh lemon juice
  • 1 oz. mezcal peach syrup

Tools: shaker, fine strainer
Glass: Old Fashioned
Garnish: lemon slice, peach slice

In a shaker, combine all ingredients with ice and shake well. Fine strain into an Old Fashioned glass over a large ice cube and garnish with the lemon and peach slices.

Mezcal Peach Syrup
2 ripe peaches
2 oz. mezcal (Beck uses Del Maguey Vida)
3 oz. light agave nectar or simple syrup (1:1)
4 oz. peach nectar (such as Kern’s or Jumex)

Remove pits and cut the peaches into half-inch cubes. Pour the mezcal into a saucepan and carefully burn off some of the alcohol (takes about 1 minute). Add the peaches and the simple syrup or agave nectar. (For extra spice, an optional ¼ teaspoon of chili powder can be added). Bring to a boil over medium-high heat for 5 minutes, then reduce to a simmer for another 15 minutes. Remove from heat and let cool. Add the mixture to a blender and purée with the peach nectar until smooth. Keep refrigerated for up to 1 week.  Makes about 12 oz. 

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