Hot for Peaches

A delicious tiki cocktail, served up with El Dorado 12 yr Rum, Disaronno, seared peach, fresh lemon juice and paprika for kick!

- Difficulty: Intermediate

Servings 1 cocktail
Author Monica C


  • 1.5 oz El Dorado 12 Yr Old Rum
  • ½ oz Disaronno Amaretto
  • 1/3 oz Demerara Syrup
  • 1/3 oz Freshly Squeezed Lemon
  • ½ Warmed Peach
  • 2 Pinches of Paprika


  1. To warm half a slice of peach, sear it over the stove, place into the oven at 350 degrees Fahrenheit for 20 minutes, or BBQ.

  2. Prep your glassware by rimming your coupe/martini glass with paprika (use lemon juice along the side of the glass and dunk into bath of paprika)

  3. Add peach warmed peach to shaker and muddle to a pulp. Add 1 pinch of paprika, along with the rest of the ingredients.

  4. Fill your shaker half way full of ice and shake vigorously

  5. Double strain over rimmed coupe glass

Recipe Notes

For the Demerara Syrup, it's a simple 1:1 ratio of Demerara Sugar and Boiled Water. Let this come to room temperature before use.