Wolf Ticket
Ingredients
- 1⁄2 fresh Fresh ripe peach
- 1 1⁄2 oz Bulleit Bourbon
- 1⁄4 oz Giffard Crème de Pêche de Vigne liqueur
- 1⁄2 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 1 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Sour or Martini/Coupette glass
Prepare:
- Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- MUDDLE peach in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
History:
Adapted from a drink created in 2013 by Eric Johnson at the Sycamore Den, a 1970s-inspired cocktail lounge in San Diego's Normal Heights neighbourhood.
Review:
The ripeness and quality of the peach will make or break this drink. If in season white peaches are preferable.
