From Jackie Patterson in San Francisco, CA. Here’s an homage to the horses’ rival, the Iron Horse. Leave it to a champion bartender and bar chef, from the city known for its individuality, to come up with a simple delicious recipe and name it for another Midwest American icon revered for speed.
Bulleit Train
Ingredients
1.25oz. Bulleit Bourbon
.15 oz. Noilly Prat Dry Vermouth
.10 oz. Peak Spirits Peach Eau de Vie
1 dash Peychaud's Bitters
Fever Tree Tonic water
Mint
Build liquid ingredients in a Collins (tall) glass, add ice and top off with tonic water, stir briefly to incorporate ingredients. Garnish with a healthy gathering of fresh mint leaf tips.
Mixologist’s note: “The flavors pay respect to the American South with Peach, Bourbon and Peychaud's Bitters. The mint pays homage to the Julep, while the vermouth and tonic bring balance and add a refreshing element.”
