 | Patio Pounder1 batch Kristina Jonas of The Ostrich |
| • | 1 1/2 oz. Four Roses Bourbon |
| • | 3/4 oz. White Peach Syrup |
| • | 1/2 oz. Aperol |
| • | 1/2 oz. Honey Ginger Syrup |
| • | 2 dashes Fee Bros Peach Bitters |
| • | 2 dashes Angostura Bitters |
| For the Peach Syrup: | |
| • | 1 bottle Giffard Peche |
| • | 30 oz. The Perfect Purée White Peach Puree, thawed |
| For the Honey Ginger Syrup: | |
| • | 1 jug (6 lbs.) honey |
| • | 15 oz. The Perfect Purée Ginger, thawed |
| • | 32 oz. hot water |
| Method: | |
| Combine all ingredients for cocktail in shaker, shake and serve over ice in a glass. Garnish with mint boutique and lemon wheel. | |