Meadow Amor

Cognac, Amaretto, Lemon Juice, Peach Syrup, Candied Ginger

Bartender Karla Flores-Mercado of Donna’s | Los Angeles

---

Adapted by StarChefs | april 2024

INGREDIENTS

Peach Syrup:
440 grams peaches, pitted
632 grams honey
12 pods cardamom, crushed
¼ teaspoon kosher salt
1.344 kilograms granulated sugar
30 grams dried chrysanthemum
64 grams sliced ginger

Liquor Batch: 
375 milliliters Pierre Vallet cognac 
63 milliliters Lazzaroni amaretto

To Assemble and Serve:
¾ ounce lemon juice 
Candied ginger

METHOD

For the Peach Syrup:
In a stockpot over medium heat, bring peaches, honey, cardamom, salt, sugar, and 3 quarts water to a boil. Remove from heat and add chrysanthemum and ginger. Cover and let steep 10 minutes. Once cooled, transfer to a Vitamix blender and blend until smooth. Strain, bottle, and reserve.

For the Liquor Batch:
In a nonreactive container, combine cognac and amaretto. Reserve.

To Assemble and Serve:
In a shaker, add lemon juice, 2 ounces Peach Syrup, and 2 ounces Liquor Batch. Shake and double strain into a rocks glass with ice. Garnish with candied ginger.

---