Chilled 100 Bartenders Angela Wooden, of Gallary Chophouse in Tampa, Florida and Frank Valles, of Blue Mesa Grill in Dallas, Texas create cocktails utilizing Bärenjäger Honey Bourbon and each favor the flavour of the season—you guessed it—peach!
Peach and Petals
Created by Angela Wooden
- 2 oz Bärenjäger honey bourbon
- ¼ oz Monin Lavender Syrup
- 3 oz Petit Peach Nectar
- High Drier Prosecco
Preparation: Fill sangria glass with ice and high with 4 or 5 grilled peach chunks . Add ¼ oz of Monin Lavender Syrup, 3 oz peach nectar, 2 oz Bärenjäger Honey Bourbon. High with a drier prosecco and stir with a bar spoon to push the peaches into the glass. High with one other grilled peach piece and add a number of recent or dried lavender sprigs.
Jellystone Jam Session
Created by Frank Valles
- 1 1/2 oz Bärenjäger Honey Bourbon
- 1/2 oz Ancho Reyes Verde
- 1 1/2 oz Easy Syrup
- 1 1/2 oz Kerns Peach nectar
- 1 1/2 oz Contemporary Lemon juice
- 10-12 hand crushed mint leaves
Preparation: Shake all elements with ice and pressure over recent ice in a big Collins glass. High with membership soda. Garnish with mint bundle.
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