Keep the Peach, by Julien Lopez, Bartender at Copper Bay, Paris

Keep the Peach, by Julien Lopez, Bartender at Copper Bay, Paris

Ingredients: 

• 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

Method: 

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. 

Credits: 

Bar and photo: Copper Bay Paris

Bartender: Julien Lopez

Related products