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Hot Fuzz

The classic flavor combination of peach and bourbon meets the classic bartending technique of emulsifying egg whites in Whiskey Sours.

Featured Spirit: Hatch Bourbon Whiskey

Shaken til it’s icy cold and delightfully frothy, the Fellowship Bourbon shines through in this adventurous cocktail. Aged for 3 years, and made from both locally grown grains and cold-hardy varieties grown by our Northern Minnesota brethren, Hatch Fellowship Bourbon is a well-balanced, high-rye style, perfect for sipping or mixing alike. 


  1. 2 oz Bourbon 
  2. ¾ oz Peach Syrup 
  3. ¾ oz Lemon Juice 
  4. 1 egg white 
  5. 5 small drops bitters 
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Peach Syrup: In a vacuum-sealed, food-safe bag or mason jar, combine 1 C water and 1 C sugar. Add 1 C chopped, ripe peaches. Steep in an immersion circulator (sous vide method) at 160F for at least 2 hours. Make sure the sugar and water are evenly mixed, and then let cool. Strain and bottle. Syrup should keep for around two weeks if refrigerated. In a shaker tin, combine all ingredients except for bitters. Shake vigorously without ice for 60 seconds in order to emulsify the egg white. Add ice, and shake again for 30 seconds. Double strain into a chilled coupe glass. Gently place 5 drops of bitters on top of the egg white foam. Drag a toothpick through the drops of bitters and egg white foam to finish/garnish. 

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