Peach Julepfrom: kimballsource: hereALL (0) >>INVENTORY<<

Recipe

  • 0.5 oz Eagle Rare 10yr. bourbon

  • 0.5 oz Dudognon 'selection' cognac

  • 0.75 oz peach vermouth*

  • 0.5 oz peach cordial**

  • 0.25 oz crème de pêche

  • 10-12 mint leaves

  • Shake with a small amount of crushed ice and pour unstrained into a julep cup.

  • Add a lot more crushed ice and appreciate how cold this thing is, especially through a metal straw.

*Peach vermouth

  • 400g peaches
  • 750ml C. Comoz blanc
  • 140F for 2 hours. Let rest overnight. Strain and filter. Add 10% crème de pêche and 1% citric acid solution

**Peach Cordial

  • 600g peaches thinly sliced
  • 600g sugar
  • 1200g water
  • 12g citric acid
  • 6g malic acid
  • 120g crème de pêche