Created by Frank Liotti | New York, NY
1 1/2 parts Basil Hayden’s® Rye Whiskey
¾ part Fresh Lemon Juice
1/2 part Peach Liqueur
3 thick, frozen Peach Wedges (or 1/4 Fresh Peach)
1. Muddle 8 peppercorns in a rocks glass.
2. Combine remaining ingredients into a cocktail shaker and hard shake with ice.
3. Add ice to rocks glass and fine strain liquid.
4. Garnish with metallic cocktail pick.