'Peached Whale' Bourbon Cocktail
Recipe courtesy of Nathan Busch, Head Bartender, Sycamore Hills Golf Club
Ingredients
- Hugh Hamer Rum Finish Bourbon - 1.5 oz.
- Hugh Hamer Double Oaked Bourbon - 1 oz.
- Peachtree Liqueur - .75 oz.
- vanilla demerara simple syrup - .5 oz.
- peach bitters - 3 dashes
- black walnut bitters - 1 dash
- skewered bruleed peach - for garnish
Instructions
- Grab two B&B plates. Put demerara sugar on one and vanilla demerara simple syrup on the other.
- Put a metal pick through a peach slice. Coat both sides with vanilla demerara simple syrup, then coat both sides with demerara sugar.
- Torch both sides of the peach with a smoking torch until the sugar caramelizes.
- Add a big ice cube to a rocks glass.
- Add all ingredients into the glass. Give it a couple stirs with a spoon.
