It’s a peach of a drink!
Chilled 100 Bartenders Angela Wood, of Gallary Chophouse in Tampa, Florida and Frank Valles, of Blue Mesa Grill in Dallas, Texas create cocktails using Bärenjäger Honey Bourbon and both favor the flavor of the season—you guessed it—peach!
Peach and Petals
Created by Angela Wood
Ingredients:
- 2 oz Bärenjäger honey bourbon
- ¼ oz Monin Lavender Syrup
- 3 oz Petit Peach Nectar
- Top Drier Prosecco
Preparation: Fill sangria glass with ice and top with 4 or 5 grilled peach chunks . Add ¼ oz of Monin Lavender Syrup, 3 oz peach nectar, 2 oz Bärenjäger Honey Bourbon. Top with a drier prosecco and stir with a bar spoon to push the peaches into the glass. Top with another grilled peach piece and add a few fresh or dried lavender sprigs.
Jellystone Jam Session
Created by Frank Valles
Ingredients:
- 1 1/2 oz Bärenjäger Honey Bourbon
- 1/2 oz Ancho Reyes Verde
- 1 1/2 oz Simple Syrup
- 1 1/2 oz Kerns Peach nectar
- 1 1/2 oz Fresh Lemon juice
- 10-12 hand crushed mint leaves
Preparation: Shake all ingredients with ice and strain over fresh ice in a large Collins glass. Top with club soda. Garnish with mint bundle.
The post Watch Chilled 100 Bartenders Angela Wood and Frank Valles Create Bärenjäger Honey Bourbon Cocktails appeared first on Chilled Magazine.
Source: Mixology News
