2017-09-07 03:11:31
Rebecca Labrie, bartender, Fuel, Lewiston
2 ounces Bulleit Rye
1 ounce Domaine de Canton
1 teaspoon simple syrup
4 lemon quarters, divided
¼ ripe peach in small chunks plus 1 peach slice
1 sprig tarragon
PREPARATION — In a whiskey glass, combine all liquids with 3 lemon quarters and peach quarter and muddle. Pour into cocktail shaker and strain back into glass. Add ice and garnish with reserved lemon and peach slice; top with tarragon sprig.
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