Campfire in Georgia

Ingredients

Cocktail

• 2 oz Del Maguey Vida mezcal

• 5 oz Campfire Shrub

• 5 oz orange juice

• 2 dashes Angostura aromatic bitters

• 3 oz Cinnamon French Oak

Campfire Shrub

5 Ibs peaches, pitted and chopped

8 cups granulated sugar

5.25 cups apple cider vinegar

2 habanero peppers, chopped

12 cinnamon sticks

Directions

Campfire Shrub

• 5 Ibs peaches, pitted and chopped

• 8 cups granulated sugar

• 5.25 cups apple cider vinegar

• 2 habanero peppers, chopped

• 12 cinnamon sticks

Add all ingredients to a saucepan except for 1.25 cups of the vinegar, and cook over medium heat, stirring occasionally until the sugar is dissolved. Lower heat and simmer for 1 hour. Use a strainer to remove solids, and add the remaining vinegar. Store at room temperature in a sealed container until needed.

Cocktail

• 2 oz Del Maguey Vida mezcal

• .5 oz Campfire Shrub

• .5 oz orange juice

• 2 dashes Angostura aromatic bitters

• 3 oz Cinnamon French Oak

Add all ingredients except Cinnamon French Oak to a cocktail shaker and shake until sufficiently chilled. Strain into a rocks glass filled with ice. Set glass next to Cinnamon French Oak on a small heatproof platter. Light the oak with a torch, and cover with a glass cloche until it is filled with smoke (~20s). Remove the cloche to serve.