Dallas Bartenders Are Making Cocktail Magic with Fresh Produce Right Now – Dallas Observer
At FT33, bartender Lauren Festa nabs some peaches that might have otherwise ended up in a pie and mixes them in a cocktail with Bulleit rye. Before they hit the cocktail shaker, the peaches are macerated with thyme, orange zest, lemon juice and honey, and then obliterated in a shaker with rye and sweet vermouth before the mixture is strained into a glass. She dubs the drink Peaches and Rye, and I had quite a few of them last year while reviewing the restaurant. If you like whiskey drinks that don’t get too sweet, this one is for you.
by SCOTT REITZ