This is a request for breads from my mother for my sister and mother-in-law. The recipe my family likes only needs a few minor adjustments.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
| Yield: | 1 cocktail |
Ingredients
- 4 sprigs fresh mint, divided, or as needed
- ¾ fluid ounce peach nectar
- 1 ½ fluid ounces bourbon
- ¾ fluid ounce ginger liqueur (such as Domaine de Canton®)
- ice as needed
Instructions
- Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
- Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
- Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.
- You can use regular ice cubes if you don’t have the special tray. Use a wooden spoon if you don’t have a muddler.