This fruity creation comes from Sara Rosales, bar manager at Radiator Whiskey in Seattle. “Peaches pair great with bourbon because of how well the stone fruit plays with the vanilla and caramel characteristics of a good bourbon, especially a wheated one like Maker’s Mark,” Rosales says.
- 2 oz. Maker’s 46 (or other wheated bourbon)
- 1½ oz. grilled peach-black tea shrub (recipe below)
- ½ oz. St. Germain liqueur
- 1 pinch salt
- 1 oz. prosecco
- 1 tarragon sprig
- 1 grilled peach slice
Combine bourbon, grilled peach-black tea shrub, St. Germain, and salt in a shaker with ice. Shake well and strain using a fine sieve into a mason jar or other glass. Top with prosecco. Garnish with tarragon sprig and grilled peach slice.
To make grilled peach-black tea shrub
- ½ peach, sliced and grilled
- ½ cup apple cider vinegar
- ¼ cup prepared black tea
- 2 sprigs tarragon
- 1 pint demerara sugar
- 1 pint water
Put all ingredients in a container and let sit overnight, shaking well periodically. Strain out bulk ingredients with a fine sieve. Keep refrigerated.