1 oz. Frey Ranch bourbon
1 oz. Peach nectar (or puree)
¼ oz. Domain de Canton ginger liqueur
¼ oz. Simple syrup
6 drops Peychaud’s bitters
1 handful Fresh mint
In a mixing glass, add the mint with the simple syrup and muddle. Add ice and remaining ingredients. Stir and strain into a julep cup or any rocks glass over ice—crushed is classic, cubed works too. Garnish with crystalized ginger and mint.
The mixologists at Honey Salt in Las Vegas created this recipe.