Peach and Tarragon Rye

1

Rebecca Labrie, bartender, Fuel, Lewiston

2 ounces Bulleit Rye

1 ounce Domaine de Canton

1 teaspoon simple syrup

4 lemon quarters, divided

¼ ripe peach in small chunks plus 1 peach slice

1 sprig tarragon

In a whiskey glass, combine all liquids with 3 lemon quarters and peach quarter and muddle. Pour into cocktail shaker and strain back into glass. Add ice and garnish with reserved lemon and peach slice; top with tarragon sprig.

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