Sun Soakin' Bulges
Let's get into that summertime mood with a great smoked peach and whisky cocktail!
1½ oz Catoctin Creek Roundstone Rye 80 Proof
½ oz Catoctin Creek Short Hill Mountain Peach Brandy
1 barspoon Campari
¼ oz lemon juice
½ oz rosemary simple syrup
½ oz dry vermouth
3 dashes peach bitters
Rosemary sprigs for garnish and burning
To prepare glass, take rosemary leaves and burn on Catoctin Creek barrel stave, let smolder under rocks glass.
Add rye, brandy, campari, lemon, rosemary, vermouth in shaker. Shake vigorously and strain over large sphere, add 3 dashes of peach bitters and rosemary sprig garnish.
Recipe by Denise Petty.
