 | Edelweiss1 drink Julie Figueras, Plum Bar, Oakland, CA |
| • | 1 1/2 oz. Hendricks Gin |
| • | 1 oz. Lillet Blanc |
| • | 1/2 oz. Benedictine |
| • | 1/2 oz. The Perfect Purée White Peach Puree, thawed |
| • | 1/2 oz. grapefruit juice |
| • | 1/2 oz. lemon juice |
| • | tarragon sugar and black pepper (rimmer) |
| Method: | |
| 1. | Combine all ingredients into a shaker, shake with ice, double strain into a cocktail coupe and garnish with tarragon sugar and black pepper rim. |
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