Where: Booker & Dax
Neighborhood: East Village
Address207 2nd Ave.
Bartender Says: "The Son of a Peach has a couple of cool things going on. First, we use Umeboshi Vinegar as the acid and salt for the drink, which is the 'vinegar' or byproduct of salting and preserving Ume Plums in Japan. Second, we clarify canned peaches and fresh limes in the centrifuge so we can create a stirred cocktail that has a heavy fruit component. Altogether, you end up with a silky cocktail with sweet peach, salt, smoke, and a little vinegar tang." —Tristan Willey, Bar Manager and Head Bartender


2 drops saline (1:5, grams of salt to ml. of water)
5 drops Umeboshi Vinegar
.5 oz. clarified lime
1.75 oz. clarified canned peaches
1.25 oz. El Tesoro Reposado Tequila
.75 oz. Del Maguey Vida Mezcal Grapefruit for garnish

Build into a 2x old fashioned glass, add ice, stir, and garnish with a grapefruit twist.