Concocted by Andrew Stofko of Victor Tangos in Dallas, Texas.
|1.5 oz white peach and radicchio puree|
|1.5 oz Smooth Ambler Barrel Aged Gin|
|0.5 oz lime juice|
|0.5 oz honey syrup (1:1)|
|0.25 oz Bittermen's Cinnamon Amer|
Preparation: How to make a Cool Like That
- For the puree: Simply puree about 8 peaches to every 1 head of raddichio.
- Add all ingredients to a cocktail shaker and shake until chilled.
- Strain into an Old-Fashioned glass over ice.