Spicy Peach Mezcal Mule

• 1 ripe peach peeled, pitted, and cut into chunks
• 1 oz BN Peach Balsamic
• 6 ounces ginger beer
• 4 ounces mezcal
• 2 jalapeño slices 
• crushed ice
• peach slices to garnish

Place peach chunks and balsamic in a blender and blend on high to make a puree. Add mezcal and jalapeño slices and stir to combine. Fill two glasses with crushed ice and pour cocktail over ice. Top with Ginger Beer. Garnish with peach slices and additional jalapeño, if desired.