Maple Peachside

• 2 oz bourbon
• 1.5 oz Maple-Peach Cordial (Recipe in house *)
• 1/4 of a ripe peach (flesh only)
• Maple Espuma (Recipe in house **)
• 1 pinch maple sugar

1. Put the peach flesh into a shaker and mash with a pestle.
2. Add the bourbon and cordial
3. Fill shaker with ice and shake for 10 seconds.
4. Double strain into a cocktail glass.
5. Float the espuma on top and garnish with the maple sugar.

• Peaches, in season
• 1/3 cup maple syrup (preferably dark syrup for its robust taste)
• 2 oz maple water
• 1/3 oz citric acid
• Lemon zest

1. Use a juicer to extract 175 ml of peach juice and pour into a large glass container.
2. Add the maple syrup, maple water, and citric acid.
3. Use a peeler to zest the lemon, being careful not to take too much of the white pith with you. Add to mixture.
4. Close container and put the mixture into the fridge to infuse for 12 hours.
5. Filter and bottle (keeps 2 weeks in the fridge).

• 1 oz maple syrup (preferably amber for its rich flavour)
• 3 oz Maple Water
• 1 egg white
• 2 NO2 cartridges for the siphon

1. Place all ingredients and your siphon in the fridge at least a half-hour before making the espuma.
2. With everything chilled, put the syrup, water, and egg white into the siphon.
3. Close and load the first NO2 cartridge.
4. Shake for a few seconds, then load the second NO2 cartridge. Shake vigorously for 30 seconds.
5. Your espuma is ready to apply. (Keeps in the fridge for up to 48 hours. Shake siphon vigorously before each use).