Flower Garden Recipe
Casamigos blanco, peach, fresh lime juice, mint, ginger
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
Chill a highball or Collins glass by filling it with ice and setting it aside while you build the drink.
- 2
Muddle mint
In a cocktail shaker, add the fresh mint leaves and the peach puree. Gently muddle 6–8 times — press only enough to release the mint's oils and combine with the peach, do not pulverize the leaves.
- 3
Add liquids
Add the Casamigos Blanco (2 oz), fresh lime juice (0.75 oz), ginger syrup (0.5 oz), and simple syrup (0.25 oz, optional) to the shaker. Add a generous handful of ice (about 1 cup).
- 4
Shake
Secure the shaker and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the contents are well chilled and slightly diluted.
- 5
Strain
Discard the ice from the chilled glass. Double-strain the cocktail into the glass over fresh ice using a Hawthorne strainer and a fine mesh strainer to remove mint bits and peach fiber.
- 6
Top and finish
Top the cocktail with about 1.5 oz club soda to give it a light effervescence. Gently stir once or twice to integrate.
- 7
Garnish
Thread a peach slice onto the rim or float it on top, and slap a mint sprig between your palms to awaken the aroma and place it in the drink.
- 8
Serve
Serve immediately while cold. Optionally provide a small straw for stirring as you drink.