Keep the Peach, by Julien Lopez, Bartender at Copper Bay, Paris
• 4 cl of Whisky Monkey Shoulder infused into the red sandalwood
• 1.5 cl Rinquinquin
• 1.5 cl Walnut of Saint Jean
• 6 lines of bitters pecan nut
To concentrate the aromas, the whole cocktail is cooked vacuum in 60°C during 1 hour with a pinch (1 gr) of dried sheets of peach tree and half a dry apricot.
He is then served refreshed in the mixing glass.
Bar and photo: Copper Bay Paris
Bartender: Julien Lopez