Peach cobbler by Mark Tracey, bartender du Boolys Mardy’s (Glasgow)
60 ml Dry yet floral white wine (Fiano works best but a Clairette or Cinsaut could work just as well if you would prefer to have a more regional wine)
35 ml RinQuinQuin
25 ml Briottet Creme de Peche
20 ml Peach puree (preferably home made and have white peaches soaked in Eau de Vie for 12hrs before adding sgar and blending)
3 dashs Bittermen's Hopped Grapefruit Bitters
Shake all over ice for 12 seconds and fine strain into ice filled wine glass
Pink grapefruit twist and small bunch mint sprigs.