A peach and whiskey cocktail with a decidedly southern flair.
- 1/2 very ripe peach, pealed and sliced
- 4-6 mint leaves
- 1 bar spoon raw honey (we used New York Basswood Honey)
- 2 ounces rye
- 4 dashes oragne bitters
- 1/2 lemon, juiced
- crushed ice
- Muddle the peach slices, mint and raw honey in a cocktail shaker.
- Add the bourbon, orange bitters and lemon juice.
- Shake and strain over crushed ice
- Garnish with a mint spig serve.