The Fox and the Bloodhound
presented by Luke Brigham, Mixologist
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
Preparation:
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