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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.