PEACH DAISY

• DESCRIPTION

  This cocktail should be bright and refreshing with notes of gingerbread and juicy peaches.

• RECIPE

  2 oz Johnnie Walker High Rye

  0.75 oz Peach & Gingerbread Syrup

  0.25 oz China China

  0.75 oz Lemon Juice

  Shake everything and fine strain into a rocks glass with a large chunk of ice. Garnish with a spray of peach liqueur over top.

• PREPARATION

  All ingredients (less the beer) should be added together and shaken to dilution. Pour into a Collins glass, over ice. Top with Beer.

• GLASSWARE

  CHILLED COUPE GLASS

• GARNISH

  AROMATIZED PEACH LIQUEUR SPRAYED OVER TOP

• ICE

  NO ICE

• PEACH-GINGERBREAD SYRUP

  Peach & Gingerbread Syrup:

  1000g Peach Nectar (I used Jumex brand)

  40g Gingerbread Dream Rooibos Tea (purchased from Rare Tea Cellars)

  1000g Demerara

  2g Salt

  Cook sous vide for 1 hour at 60C. Let cool and strain. Reserve Syrup. Add Giffard Peach at 10% of the weight of the syrup.