In this kicked up Whiskey Sour, Natasha David forgoes fresh peaches in lieu of Giffard’s Pêche de Vigne to accentuate the roundness of maple syrup and the spice of ginger.


Serving: 1

  • 2 ounces bourbon (preferably Old Forester)
  • 1/4 ounce pêche de vigne, Giffard
  • 3/4 ounce lemon juice
  • 1/4 ounce maple syrup
  • 1/4 ounce ginger syrup

Garnish: candied ginger

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain over a large rock into a rocks glass.
  4. Garnish with a piece of candied ginger.