Bissous des Péches
Saved by 1 Person
About this Cocktail

Designer: George Luci
Bar: Lychee Lounge

Ingredients:
  • 30ml Bombay Sapphire
  • 15ml Aperol
  • 7.5ml Cherry Herring
  • 7.5ml Creme des Péches
  • 2.5ml Rose Water
  • 2 Dash Fee's Peach Bitters
  • Stirred slowly over Ice
  • Served in a Coupette
  • Garnished with 24Ct Gold Dust
  • Garnish with a Peach Coloured Rose Petal
Preparation:

Build in Boston Glass
Add Ice and Stir
Julep Double Strain into a Coupette
Garnish and stir in small amount of Gold Dust

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