The second spirit from the local makers of Big O Ginger Liqueur, Habondia Peach Brandy bursts with ripe peach, caramel, cinnamon, clove, allspice, vanilla, honey and white flowers. Savor it neat, on the rocks or in a Sazerac: In an ice-filled shaker, stir 1 ounce Habondia, 1 ounce rye, ½ ounce simple syrup, 4 dashes Peychaud’s bitters and 4 dashes Angostura bitters for 45 seconds. Strain into an absinthe-washed highball glass and garnish with a lemon twist.
$75. The Wine and Cheese Place, 7435 Forsyth Blvd., Clayton, 314.727.8788, wineandcheeseplace.com
Ted and Jamie Kilgore are longtime contributors to Sauce Magazine and co-owners of Planter’s House and Small Change.
This article appears in December 2018.
