This cock­tail is a col­lab­o­ra­tion Reed Cahill and I came up with for Mon­day nights at Wet City where we show­case a spe­cial cock­tail menu. As it’s the 25th anniver­sary of Bad Boy Records, we fig­ured it was only appro­pri­ate to do a ‘peach­es and cream’-esque trib­ute to 112. The idea came about when Reed grabbed a bot­tle of bar­rel-aged peach white grape bal­sam­ic from local Greek vine­gar and olive oil store DEVOO. This bal­sam­ic is insane­ly com­plex and fla­vor­ful, so we want­ed to keep our oth­er ingre­di­ents as sim­ple as pos­si­ble. After some exper­i­men­ta­tion, we land­ed on pair­ing it with Viz­caya Cristal rum, which is a total vanil­la cream bomb. Coc­chi Amer­i­cano which adds some nice flo­ral nuance, and turn­ing it into a high­ball made it super light, breezy, but still com­plex. The rose­mary gar­nish adds a nice savory aro­mat­ic con­trast to the light sweet­ness of the drink itself.

Recipe

• 1 1/2 oz Viz­caya Rum
• 3/4 Peach & White Grape Bal­sam­ic Vinegar
• 1/2 Coc­chi Americano
• Soda
• Rose­mary