© Tina Rupp
- SERVINGS: makes 1 drink
JP Wine Bar; Kansas City, MO
Almost all of the cocktails at JP incorporate wine; the garnishes are made by chef Darren Bartley, who brandies peaches for this drink.
- 3 dashes of Peychaud’s Bitters
- 1 sugar cube
- 1 ounce bourbon
- 4 ounces chilled Champagne
- 1 tablespoon chopped or sliced canned peaches
- Sprinkle the bitters over the sugar cube. Pour the bourbon into a chilled flute and top with the Champagne. Add the sugar cube and peaches.