Sunday Brunch's Hot Peach Cooler

We featured on Channel 4's Sunday Brunch, and this is Pritesh's serve from the show. Sweet peach and fiery ginger, with a jalapeño twist.

Tumbler | Serves 1 | 8 mins | 1.5 UK units

Ingredients

• 75 ml Peach Moonshine
• 20 ml charred lemon juice (half a lemon, a little oil and salt)
• 50 ml ginger beer
• 3 pickled jalapeño slices and 5 ml brine from the jar
• Ice

Method

1. Rub the cut side of half a lemon with oil and salt, then char in a hot pan for about 3 minutes. Squeeze once cool.
2. Shake the Peach Moonshine, charred lemon juice, jalapeño and brine hard with ice.
3. Strain over fresh ice.
4. Top up with ginger beer.

Garnish: A pickled jalapeño slice and a slice of charred lemon.

Make it your own: Short on time? Use fresh lemon juice. For a lighter serve at 1 unit, use 50 ml Peach Moonshine.