Cognac in a tropical tipple?! Yes! Brad Farran of Clover Club in New York created this ingenious peach-orgeat concoction that’s as delicious in a Collins glass as it would be in an Easter Island head mug.
| The Peach Pit by Brad Farran | |
|
1 1/2 oz Louis Royer “Force 53” VSOP Cognac 3/4 oz Lemon Juice 1/2 oz Orgeat Syrup 1/4 oz Massenez Crème de Pêche 5 dashes Angostura Bitters Garnish: Mint sprig and peach slice |
Directions: Add all the ingredients except the Angostura Bitters to a shaker. Fill with large ice cubes and shake. Strain into a Collins glass filled with crushed ice and top with the Angostura Bitters. Garnish with a mint sprig and a fresh peach slice. |
Cognac
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