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Ingredients
2 1/2 oz whisky
3/4 oz apricot brandy
2 oz fresh peach puree
1/2 oz fresh lemon juice
crushed ice
1 oz creme de mur (blackberry liqueur)
Directions:
Shake whisky, apricot brandy, peach puree, and lemon juice in a cocktail shaker. Strain into a Juliska Fiorella Large Goblet, fill with ice and the float the creme de mur on top by pouring it very slowly, either directly into the glass or over the back of a spoon. Garnish with lemon and blackberry
Click here to view the rest of the Juliska collection available at Sallie home. To order this particular glass, please call 1-800-257-9167 Mon-Sat, 10am-5pm CST.