Peche Bourbon

1. 1

   Pour the creme de peche into a rocks glass.

2. 2

   Swirl it around until the inside of the glass is completely coated, then discard the excess.

3. 3

   Place in the freezer to chill.

4. 4

   Place the sugars in the bottom of a mixing glass and saturate them with the Peychauds and peach bitters.

5. 5

   Muddle the sugars and bitters into a consistent paste.

6. 6

   Add the bourbon and stir gently.

7. 7

   Add large cold ice cubes and stir for 40 revolutions.

8. 8

   Strain into the seasoned rocks glass.

9. 9

   Place the mint sprig in the palm of your hand and smack it with your other hand to release the aroma.

10. 10

    Gently place the mint on the surface of the cocktail and serve.

11. 11

    Dominant Flavors: whiskey and mint on the nose

12. 12

    Body: full with high alcohol content

13. 13

    Dryness: medium

14. 14

    Complexity: high

15. 15

    Accentuating or Contrasting Flavors: peaches, peaches, peaches, with little spice

16. 16

    Finish: medium, sweet, peachy

17. 17

    Glass: rocks

* Per serving · 4 servings · Values may vary.

No additional tips available.