Wolfpeach Recipe

Make honey-ginger syrup (if not prepared)

In a small saucepan combine 1/2 cup honey, 1/2 cup water and a 1-inch piece of peeled, sliced fresh ginger. Bring to a gentle simmer for 4–5 minutes to infuse. Remove from heat and let cool to room temperature (about 20–30 minutes). Strain out ginger and store syrup refrigerated. Use 1/2 oz per cocktail.

Add 2 oz rye whiskey, 3/4 oz peach liqueur, 3/4 oz fresh lemon juice, 1/2 oz honey-ginger syrup and 1/4 oz amaro into a cocktail shaker.

Fill the shaker with ice (large cubes preferred) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the mixture into a rocks glass over one large ice cube or into a chilled coupe if you prefer a neat serve. Double-straining (through a fine mesh) removes any tiny pulp or ice shards for a silky texture.

Add a light dash of aromatic bitters on the top of the drink to open aromatics.

Garnish with a fresh peach slice on the rim or floated on top and a sprig of mint. Clap the mint between your hands once and tuck it into the drink to release its aroma without overwhelming the palate.

Serve immediately. The WOLFPEACH is balanced between spicy rye, bright lemon, fragrant peach and the subtle herbal bitterness of amaro — sip slowly to appreciate the layers.