Peach Rosemary Panettone Cocktail

Ingredients

• ¾ oz Brown Butter-Washed Appleton Estate 8 Year Rum
• ¾ oz Empirical Stonefruit
• ½ oz Milk-Washed Baileys Irish Cream
• ¼ oz Peach Oolong Tea Syrup
• 1 dash Angostura Bitters
• 1 bar spoon Lacto-Fermented Peach Juice (or 5 ml)
• Spray of Witch Blood Cocktail Perfume (optional)

• 25 ml Brown Butter-Washed Appleton Estate 8 Year Rum
• 25 ml Empirical Stonefruit
• 15 ml Milk-Washed Baileys Irish Cream
• 10 ml Peach Oolong Tea Syrup
• 1 dash Angostura Bitters
• 1 bar spoon Lacto-Fermented Peach Juice (or 5 ml)
• Spray of Witch Blood Cocktail Perfume (optional)

Method

1. Add the Angostura bitters, lacto-fermented peach juice, peach oolong tea syrup, milk-washed Baileys Irish Cream, Stonefruit and brown butter-washed Appleton Estate 8 Year Rum to a mixing glass.
2. Add ice and stir with a bar spoon.
3. Strain into a glass over a large ice cube.
4. Spray with Witch Blood cocktail perfume, if using.