This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
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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...