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

The Fox and the Bloodhound