 | Southern Peach Punch1 batch Josh Haddock of The Nest, Cochon 2018 participant, Seattle |
| • | 750ml Breckenridge Bourbon |
| • | 750ml Prosecco |
| • | 500ml The Perfect Purée White Peach Puree, thawed |
| • | 375ml fresh lemon juice |
| • | 250ml Oleo Saccharum* |
| • | 75ml St. Elizabeth Allspice Dram |
| • | 30ml Bitter’s Blend* |
| • | 39ml Angostura Aromatic Bitters |
| *Ingredients for Bitter’s Blend: | |
| • | 15ml Peychaud’s Bitter’s |
| • | 15ml Berg and Hauck Jerry Thomas Bitters |
| *Ingredients for Oleo Saccharum: | |
| • | Zest of 11 medium-Sized Lemons |
| • | 260g super fine white sugar |
| Method: | |
| Place ingredients in vacuum sealable bag. Toss until sugar and lemon zest are well integrated. Vacuum seal and let stand at room temperature overnight. Garnish with sprig of mint and clove studded lemon wheel. | |
| Alternative method: | |
| Add lemon zest and sugar into a mixing bowl. Muddle together and then add to sealable jar. Continue to shake and agitate until a thick syrup forms. | |