This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
'julep' on Serious Eats
Hawksworth in Vancouver stirs up this Southern favourite with mint infused bourbon in place of muddled mint.
Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean...