Wednesday, November 29, 2017

Peach Fuzz (Tipsy Bartender)

I've already made a cocktail called "Peach Fuzz", but I love the different elements this one brings to the table.

1 oz. (30ml) Amaro di Angostura
1 oz. (30ml) Cynar
¾ oz. (22ml) Lemon Juice
½ oz. (15ml) Peach/Cinnamon Syrup
2 dashes Peychaud’s Bitters
Mint Garnish: Mint Sprig, Dehydrated Peach, Marigold Flower

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