A late summer/early autumn Whiskey Sour riff from NYC’s Natasha David of Nitecap with notes of peach, ginger, maple syrup 🍑🥃 The baking spice and caramel notes in the blend of bourbons works nicely with the flavors of peach, the deep sweetness of maple syrup, and the spicy punch of ginger. The lemon juice lightens and brightens the drink. 1 oz Overproof Bourbon (Old Forester Prohibition, Old Grand-Dad 114, etc) 1 oz Bourbon (Rebel Yell, Elijah Craig, Buffalo Trace, etc) .75 oz Fresh Lemon Juice .25 oz Peach Liqueur (Giffard) .25 oz Maple Syrup .25 oz Ginger Syrup (juice one hand of ginger and measure volume yielded; add 2x that volume of granulated sugar and blend until sugar is fully incorporated) Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a slice of candied ginger #itsthefreakinweekend