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The Fox and the Bloodhound

presented by Luke Brigham, Mixologist

Ingredients:

  • 1.5 oz Minted Peach Puree, sweetened with Brown Sugar
  • 1.5 oz Copper Fox Rye Whisky
  • Cracked Ice
  • Ice Cubes
  • Mint Leaf
  • Morello Cherry

Preparation:

Place ice cubes in a lowball glass. Shake Puree, Copper Fox Rye Whisky, and Cracked Ice. Strain through a small strainer over the ice in the glass, being careful not to disturb the ice cubes.
Garnish gently with Mint Leaf and Morello Cherry

The Fox and the Bloodhound
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Like all things in life, we believe in moderation. Please imbibe responsibly.

The Virginia Distillers Association follows both the Distilled Spirits Council (DISCUS) and American Craft Spirits Association (ACSA) Code of Responsible Practices for Beverage Alcohol Advertising and Marketing.
More info about DISCUS responsibility practices More info about ACSA responsibility practices
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