Hot Fuzz

submitted by Graham Warner, mixologist, Raw Bar, Calgary, Alberta

Ingredients
1/2 fresh peach
1/2 fresh red pepper (seeded)
1 1/2 oz Appleton white Jamaican rum
1/2 lime, pressed
1/2 oz honey syrup
Splash ginger beer
Peach peel, red pepper for garnish

Instructions
Muddle peach and red pepper in base of mixing glass. Add remaining ingredients except the ginger beer and shake briefly. Transfer to 2-oz collins glass and top with ginger beer. Garnish with peach peel and a slice of red pepper.