Ingredients:
- 2 oz. Devils River Bourbon
- ¾ oz. lemon juice
- ¾ oz. peach syrup
- 3-4 mint leaves
Directions:
- Shake in tin and strain into tall glass with ice
- Garnish: Mint Sprig
UPCOMING EVENT: DEVILS RIVER ON THE ROAD – CLEVER DEVIL CHEF RON DINNER PAIRING & RIVER CRUISE