Allison Webber
Centerfold from the Bon Vivants of Trick Dog in San Francisco.
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Bon Vivants, Trick Dog, San Francisco - November 2013

This recipe appears in conjunction with Trick's Treats, November 2013.

  • 1 1/2 oz. Bourbon
  • 1 1/2 oz. house "SoCo" Peach Liqueur (see below)
  • dash of simple syrup (2 parts cane sugar to 1 water)
  • 2 dashes Angostura bitters

Add all ingredients to mixing glass; add ice; stir; strain into glass over 2"x2" ice cube; serve.

"SoCo" Peach Liqueur:

  • 3 lbs. peaches, sliced and with almonds from the cracked pits
  • 1 liter Four Roses Bourbon
  • 50 ml Luxardo Amaretto di Saschira
  • 1/3 Bourbon vanilla bean

Add all ingredients to large jar; seal and store at least 3 weeks, preferably 5, agitating daily; strain 3 times: through rough mesh, fine mesh, then coffee filter; set aside to rest until sediment settles at the bottom; carefully rack off the clear liquid; reserve.