[Recipe] Bourbon Julius by Michael Callahan (Singapore)

Created during his earlier years of bartending in the US, Michael Callahan's – currently of Old Square East in Chengdu – Bourbon Julius was wildly popular during the end of summer peach season (July-Aug).

"It's from era where we didn't use a lot of specialty ingredients. We used what was at the bar and fresh fruit from the farmers market. If a find a nice peach at a market I always make this drink," says Michael.

Ingredients:

60ml Bourbon

20ml Ginger Liqueur (Domain De Canton)

15ml Lemon juice

15ml Peach Liqueur (Mathilde Peche)

1 Egg white

1 slice Ripe peach

60ml Ginger Beer

Method:

Dry shake all ingredients (including peach) in a shaker, then add ice and wet shake. Double strain into a large Collins glass, and top up with ginger beer. Garnish with a peach slice and a small fennel frond.