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Patio Pounder

1 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.