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Summer Peach Carajillo

Peach carajillo served over frozen peaches in an etched glass and topped with a peach slice. Its placed on a pink marble slab and has purple flowers next to it.
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This Peach Carajillo is a summery twist on the classic espresso cocktail that is shaken until frothy and is made with homemade peach basil simple syrup, Licor 43, reposado tequila, and smoked cinnamon bitters, then poured over frozen peaches instead of ice.

Ingredients

For the peach syrup:

  • 1 pound peaches (about 3 peaches), chopped
  • 1 cup brown sugar
  • 1 cup water
  • About 15 large basil leaves (optional)

For the cocktail:

  • 1 -2 cups frozen peach slices
  • 1 ounce Peach Basil Simple Syrup
  • 1 shot (1½ ounces) freshly brewed espresso
  • 1 ounce reposado tequila
  • ½ ounce Licor 43
  • 2 dashes smoked cinnamon bitters

Instructions

  1. Make the syrup by combining all ingredients in a saucepan over medium heat.
  2. Simmer for 20 to 30 minutes until the peaches are softened.
  3. Cool completely.
  4. Strain through a fine mesh sieve and refrigerate until ready to use.
  5. Make the cocktail by filling a cocktail shaker with ice.
  6. Add the syrup, espresso, tequila, Licor 43, and bitters.
  7. Shake vigorously until well chilled and frothy.
  8. Fill a rocks glass with frozen peach slices.
  9. Strain the cocktail over the peaches.
  10. Sip and enjoy the espresso-soaked peaches at the end.

Find it online: https://thegandmkitchen.com/summer-peach-carajillo/