A relaxed, fruit-forward Highball riff with notes of peach, passionfruit, citrus, and complementary baking spices 🍹🍑🍋🍨 The aged Tennessee Whiskey and bonded rye have notes of vanilla and baking spice that help highlight the ripe peach flavors. The passionfruit soda helps boost the stonefruit flavors of the peach while also lending effervescence while the fresh lemon juice brightens the drink while adding balancing acidity. Splashes of cinnamon syrup and ginger liqueur contribute complementary spice notes while the bitters help boost the stonefruit and spice notes Muddle 3-4 slices of ripe peach in .25 oz Ginger Liqueur (Giffard, King’s Ginger, etc) Add: 1.25 oz Aged Tennessee Whiskey (George Dickel Single Barrel selections offer a nice mix of cinnamon and other baking spices with caramelized sugar) .75 oz Rye Whiskey (Bottled in Bond options like Rittenhouse or New Riff have more concentrated flavor) .75 oz Fresh Lemon Juice .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; take off heat and add 1/2 C each granulated sugar and water; add back to medium-low heat and stir until sugar has dissolved and mixture is near boil; turn heat to low and simmer 5 minutes before straining) 1 dash Bitter Truth Peach Bitters 1 dash Bitter End Moroccan Bitters (sumac, preserved lemon, spice notes) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 2 oz of Passionfruit or Lilikoi Soda. Garnish with a slice of fresh peach