1 oz grilled peach purée
¼ simple syrup
¼ oz lemon
2 oz bourbon (we use Four Roses)
½ Licor 43
garnish: thai basil and pineapple sage
Cut 4 large peaches into slices. Grill until soft and slightly charred. Let cool, and puree in blender. You’ll have enough for 5-6 drinks.
This whiskey-based slushy is a gothic dream of hot and hazy nights in a lush, Southern garden, rich with the scent of ripened fruit caramelizing on the grill. It’s served over crushed ice, with a refreshing bouquet of aromatic herbs. Initially rich in mouthfeel (and bourbon), it waters down in a languid Southern fashion. As the flavors integrate, The Garden of Good and Evil releases lingering notes of vanilla and orange blossoms.