Tastes of Summer 2002: Drinks


  Peach-and-Berry Julep

The Chef
DALE DEGROFF of Bemelmans Bar at the Carlyle Hotel

Servings
One Drink

Ingredients
1 slice peach
1 sprig of mint
1 small strawberry
2 raspberries
2 blueberries
3/4 ounce fresh lemon juice
1/2 ounce simple syrup (recipe below)
1/2 ounce Marie Brizard peach liqueur
1 and 1/2 ounces bourbon
Garnish: Peach slice and a sprig of mint

Mixing Instructions
Muddle the peach slice, mint sprig, the berries, the lemon juice, and the syrup in a shaker until the fruit is crushed. Add peach liqueur, bourbon, and ice, and shake well. Strain into a highball glass filled with crushed ice. Garnish with peach slice and mint.










 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit