Peppercorns and peaches mingle in this refreshing summer cocktail, created for Basil Hayden’s rye by Frank Liotti of Freemans in New York City.
- 1½ oz. Basil Hayden’s rye
- ¾ oz. fresh lemon juice
- ½ oz. peach liqueur
- 3 frozen peach wedges, or ¼ fresh peach
- 8 peppercorns
Muddle the peppercorns in a rocks glass. Combine remaining ingredients in a cocktail shaker and hard shake with ice. Fine strain into the rocks glass over fresh ice.