Luke Brigham, Mixologist

The Fox and the Bloodhound

Ingredients

1.5 oz Minted Peach Puree, sweetened with Brown Sugar

1.5 oz Copper Fox Rye Whisky

Cracked Ice

Ice Cubes

Mint Leaf

Morello Cherry

how to prepare

Place ice cubes in a lowball glass. Shake Puree, Copper Fox Rye Whisky, and Cracked Ice. Strain through a small strainer over the ice in the glass, being careful not to disturb the ice cubes.
Garnish gently with Mint Leaf and Morello Cherry

Check out other cocktails

4×100 Cocktail Recipe

Adam Kiley, Wren

Classic Manhattan with Cherry Ice

Adam Steely, Mixologist

Shenandoah Shrub-berry

Martin O’Donnell, Bar Botanical