A warm weather Sour riff that takes advantage of fresh peach, honey, and chamomile 🍑🍯 The chamomile infused rye has a wonderful floral aroma and a nuanced flavor that is accented by the cereal grain and caramel notes of the Irish whiskey and the vanilla custard notes of the Japanese grain whisky. This base works great with the peach (fresh boosted by a splash of liqueur) and deep sweetness of the honey syrup while the fresh lemon lightens the drink while balancing the acidity and the Tiki bitters add a subtle note of ginger and baking spice Muddle 2-3 slices of fresh peach in .5 oz Honey Syrup (mix equal volumes of honey and warm water; stir until dissolved) Add: 1 oz Chamomile-infused Old Overholt Rye (1/4 Cup chamomile per 750 mL bottle of rye; can scale down; let steep in rye for 90 minutes with occasional stirring before straining) .5 oz Irish Whiskey (Writer’s Tears, Knappogue Castle, etc) .5 oz Japanese grain whisky (Nikka Coffey Grain) .75 oz Fresh Lemon Juice .25 oz Peach Liqueur (Giffard) 1 dash Bittermens Elemakule Tiki Bitters Shake with ice and double into a chilled double rocks glass with a few ice cubes. No garnish #drinkapeach