Clarified Peaches & Cream

Ingredients

• 3 oz Reposado tequila (Cazcanes)
• 1 oz Licor 43
• 0.5 oz Rye whiskey (WhistlePig)
• 1.5 oz Peach syrup
• 1.5 oz Lemon juice
• 4 oz Whole milk (for clarifying)
• 1 cup Heavy cream (for Chantilly cream)
• 0.5 cup Powdered sugar (for Chantilly cream)
• 1 tsp Vanilla bean paste or extract (for Chantilly cream)

Instructions

Add the reposado tequila, Licor 43, rye whiskey, peach syrup, and lemon juice to a mixing glass and stir. In a separate jar, add the whole milk. Slowly pour the mixture into the milk and give it a light stir. Let sit for at least 30 minutes (overnight works well). Double strain through a coffee filter — the first few cloudy drops can be poured back through and re-strained. Once clarified, pour over a large ice cube and garnish with a spoon of Chantilly cream. For the Chantilly cream: whip the heavy cream with powdered sugar and vanilla until soft peaks form.