Peche Bourbon

• 1/2 ounce Massenez creme de peche or peach liqueur
• 1 raw brown sugar cube
• 1/2 teaspoon superfine sugar
• 3 dashes Peychauds bitters
• 3 dashes Fee Brothers peach bitters
• 2 ounces Peach-Infused Bourbon (page 160)
• 1 mint sprig, for garnish

1. Pour the creme de peche into a rocks glass.
2. Swirl it around until the inside of the glass is completely coated, then discard the excess.
3. Place in the freezer to chill.
4. Place the sugars in the bottom of a mixing glass and saturate them with the Peychauds and peach bitters.
5. Muddle the sugars and bitters into a consistent paste.
6. Add the bourbon and stir gently.
7. Add large cold ice cubes and stir for 40 revolutions.
8. Strain into the seasoned rocks glass.
9. Place the mint sprig in the palm of your hand and smack it with your other hand to release the aroma.
10. Gently place the mint on the surface of the cocktail and serve.
11. Dominant Flavors: whiskey and mint on the nose
12. Body: full with high alcohol content
13. Dryness: medium
14. Complexity: high
15. Accentuating or Contrasting Flavors: peaches, peaches, peaches, with little spice
16. Finish: medium, sweet, peachy
17. Glass: rocks

creme de peche, brown sugar, sugar, bitters, dashes, bourbon, mint

Taken from www.epicurious.com/recipes/food/views/peche-bourbon-390746 (may not work)