Saturday, August 29, 2009

The Dame

August 19, 2009

Miller's gin
Vin de Peche
Angostura bitters

Stir and serve up. Garnish with a lemon twist.

The Vin de Peche was made in house by infusing Cotes du Rhone with peach leaves, then fortifying with brandy and sugar. The resulting liqueur is velvety sweet with a faintly bitter finish. The cocktail? Think: Negroni.

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