Holeman & Finch Public House • Atlanta
According to Greg Best, his first sip of this spicy Cognac-and-peach-lambic cocktail was so evocative, it "brought about visions of strangely garbed folk drinking around the fire pits of their bandit camps on a cold desert night."
Plus: Cocktail Recipes
1 1/2 ounces Cognac
1/2 ounce fresh lime juice
1 ounce chilled peach lambic
1/2 ounce Cointreau or other triple sec
1 teaspoon St. Elizabeth Allspice Dram (allspice liqueur)
1 lemon twist, flamed, for garnish
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the peach lambic and garnish and shake well. Strain into a chilled coupe, stir in the lambic and garnish with the flamed twist.
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