Southern Peach Punch

1 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
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.