Wednesday, September 21, 2022
HomeBartenderWatch Chilled 100 Bartenders Angela Wooden and Frank Valles Create Bärenjäger Honey...

Watch Chilled 100 Bartenders Angela Wooden and Frank Valles Create Bärenjäger Honey Bourbon Cocktails


 

Chilled 100 Bartenders Angela Wooden, of Gallary Chophouse in Tampa, Florida and Frank Valles, of Blue Mesa Grill in Dallas, Texas create cocktails utilizing Bärenjäger Honey Bourbon and each favor the flavour of the season—you guessed it—peach!

 

 

Peach and Petals 

Created by Angela Wooden

Substances:

  • 2 oz Bärenjäger honey bourbon
  • ¼ oz Monin Lavender Syrup
  • 3 oz Petit Peach Nectar
  • Prime Drier Prosecco

Preparation: Fill sangria glass with ice and prime with 4 or 5 grilled peach chunks . Add ¼ oz of Monin Lavender Syrup, 3 oz peach nectar, 2 oz Bärenjäger Honey Bourbon. Prime with a drier prosecco and stir with a bar spoon to push the peaches into the glass. Prime with one other grilled peach piece and add a number of recent or dried lavender sprigs.

 

 

 

Jellystone Jam Session

Created by Frank Valles

Substances:

  • 1 1/2 oz Bärenjäger Honey Bourbon
  • 1/2 oz Ancho Reyes Verde
  • 1 1/2 oz Easy Syrup
  • 1 1/2 oz Kerns Peach nectar
  • 1 1/2 oz Contemporary Lemon juice
  • 10-12 hand crushed mint leaves

Preparation: Shake all elements with ice and pressure over recent ice in a big Collins glass.  Prime with membership soda. Garnish with mint bundle.

 

 

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