Down the Shore
INGREDIENTS
- 1 oz Penelope Bourbon
- 3/4 oz lemon
- 3/4 oz Giffard Peche
- 4-5 basil leaves
- 5-6 Frozen Peach Raspberry
- Lemon Perfect Ice Cubes
- Champagne Zabaglione as garnish
This amazing libation was by Corinne Miller.
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