Auburn Courtesan

Before we head into another round of the Around America series, let's end the summer with an original creation with a bit of sweet sophistication, yet still easy on the pocketbook and made from spirits that you can get at rural Wisconsin liquor stores. We had to use up a crate of Idaho peaches left over from a school function, so here at the Firewater Lounge, there is no hesitation to whip up a batch of peach cocktail syrup. Mostly, this peach syrup will go into bourbon and rum old fashioneds, but this time I thought I'd class it up and elevate an old college shooter: The Red Headed Slut.

For those not versed with frat whop and bawdy-titled co-ed bar shots, it's okay. Most of it is over-sweetened, over-hyped tiki slop. Back in the day, I pored my share of Sex-on-the-Beach(s) and company, but the only one I still riff on today is the the Red Headed Slut- a combination of Jager, peach schnapps, and cranberry juice.

For a variation cocktail in this line, I subbed in Aperol (which is bittersweet rhubarb) for the cranberry juice and added body with some Benedictine. In the recipe below, the cocktail's feel would move from summer to fall with a simple dash of Angostura.

Auburn Courtesan
Holly's Original

1 1/2 ounces Jägermeister
1 1/2 ounces Aperol
1 ounce Benedictine
1 ounce peach syrup
1 dash fresh-squeezed lemon juice

Pour all ingredients into an iced stirring vessel. Stir until cold, about 40 revolutions. Strain into a cocktail glass. Garnish with peach or lemon wedge.