In celebration of National Rum Day (which, yes, is a thing, and which, yes, is today), Vancouver bartender and cocktail consultant Kaitlyn Stewart created this decadent peach-forward cocktail. In 2017, Stewart became the first Canadian to be named World Class Global Bartender of The Year, so it’s safe to say she knows her way around a drink.

By Kaitlyn Stewart 

Ingredients  

• 2 ounces Appleton Estate 8 Year Old Reserve
• 1/4 grilled Okanagan peach* (cut into pieces) 
• 0.75 ounces ginger-infused fireweed honey**  
• 1 ounce fresh lemon juice 
• 1 sprig of rosemary 
• 2 dashes Rootside Ginger Lemon Bitters 
  
  

Steps  

1. In a shaker tin, add the grilled peaches and gently muddle.  
2. Add the rum, honey, lemon, rosemary sprig, and bitters.  
3. Add ice and vigorously shake for 10 to 12 seconds.  
4. In a julep cup, add crushed ice.
5. Strain the cocktail overtop of the ice. 
6. Top up the julep cup with more crushed ice.
7. Garnish with a slice of grilled peach and a rosemary sprig.  
   
   

*Grilled Okanagan Peaches Recipe 

Steps 

1. Cut the peach in half and remove the pit.  
2. Apply a thin layer of brown sugar to the cut side.  
3. Place the sugared peach cut-side down on a grill or cast iron skillet.  
4. Cook until the sugar has caramelized.
5. Remove from heat and let cool. 
   
   

**Ginger Infused Fireweed Honey Recipe 

Steps 

1. In a sauce pot, add 1 cup of local wildflower honey, 1 cup of water, and a 1/4 cup of freshly grated ginger.  
2. Put the pot on the stove on low/medium heat and bring to a gentle simmer.  
3. Remove from heat and let cool.  
4. Once  cooled, fine-strain the honey and bottle it.