We created this drink in 1998 using Bourbon as a base, but it works really well with rye whiskey too. If you prefer a tall drink, make this in a large glass and top it with club soda. -Gary Regan and Mardee Haidin Regan
- 2-1/2 ounces straight rye whiskey
- 1/2 ounce peach Schnapps
- 3 dashes Angostura bitters
- 1 lemon twist
Stir the first three ingredients together over ice, stir well, and strain into a chilled cocktail glass. Add the lemon twist for garnish.