We are so into this Whiskey Sour riff from Natasha David from New York City’s Nitecap bar. It’s the liquid embodiment of a gorgeous fall day in Savannah, Georgia: oakey bourbon, sweet peaches, bright lemon, and the pie-crust flavors of maple and ginger syrups.
David calls for Giffard’s fantastic Pêche de Vigne, one of our favorite peach liqueurs. But there are a number of truly lovely small-batch peach liqueurs on the market today – look for versions by Leopold Bros. or Mississippi River Distilling Company.
- 2 parts Bourbon
- ¼ part Peach liqueur
- ¾ part Lemon juice
- ¼ part Maple syrup
- ¼ part Ginger syrup
Shake all ingredients with ice and strain into an ice-filled short glass. Garnish with a piece of candied ginger, or a wheel or twist of lemon.
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- Mountain Man from PUNCH magazine