The cocktail menu at Conduit, designed by bar manager (and recently elected President of the U.S. Bartending Guild) Reza Esmaili, tends toward seasonally appropriate and well-balanced flavors that pair well with food. The following drink, conceived for the Urban BBQ event at the SF. Chefs. Food. Wine. event last month, is all about that peak-of-summer fruit, the peach. From Reza:
Using two grain-based spirits adds layers of complexity to this summer cocktail; the vegetal, crisp, citrus-y components of the tequila are elevated by the smoky and charred aromas of the mezcal. Luscious white peach purée is richened by honey syrup, and fresh lemon adds bright and tangy components that accentuate all elements. Batch this recipe for Labor Day BBQs, or dazzle guests at your home bar with this nuanced aperitif.
Smokin' Stoned Fruit
1.25 oz Partida Blanco tequila
0.5 oz Del Maguey Minero mezcal
1.0 oz fresh white peach puree (use Funkin or Perfect Puree as alternative)
0.5 oz honey syrup (2:1 honey to water ratio)
0.5 oz fresh lemon juice
Shake all ingredients and strain through a fine strainer into chilled coupe glass. Garnish with lemon twist and grilled peach sliver (optional).