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Isabel Tulloch Peach Street Emblem
Discover the drink


Crafted by
Isabel Tulloch

The next best thing to Mom’s peach cobbler resting on your windowsill? A Peach Street cocktail on your bartop.



  • 2 ounces Brown Butter-Washed
    Rittenhouse Straight Rye Whisky*
  • 2 bundles of Fresh Tarragon
  • ¾ ounce Roasted Peach Oleo**
  • ¼ ounce Crème de Pêche
    (Preferably Giffard)
  • Roasted Peach Wedge
Orange Hand Spoon Hand

Bartender's Notes

Muddle one bundle of fresh tarragon, roasted peach oleo and Crème de Pêche in a shaker. Add the brown butter-washed Rittenhouse Straight Rye Whisky and some pebble ice. Shake, then pour unstrained into a julep cup. Top with more pebble ice and garnish with a bundle of tarragon or a roasted peach wedge.

additional recipes

Brown Butter-Washed
Rittenhouse Straight
Rye Whisky*


  • 1 750 milliliter Bottle of Rittenhouse Straight Rye Whisky
  • 1 stick of Butter


Brown 1 stick of butter in a large saucepan. Add the browned butter and 750 milliliters of Rittenhouse Straight Rye Whisky to a large bowl and whisk. Let the concoction sit at room temperature for one hour. Cover and freeze overnight. In the morning, strain the liquid through a cheesecloth-lined mesh sieve into a clean bottle. Pro tip: You may need to change out the cheesecloth a few times, as the fat can slow down the straining process.

Roasted Peach Oleo**


  • 1 Peach
  • ½ Vanilla Bean
  • Demerara Sugar
  • Butter


Preheat the oven to 400 F. Grease a baking sheet with a thin layer of butter. Cut 1 peach into wedges and spread out over the baking sheet. Take ½ of a vanilla bean and cut it through the center, and then into a few pieces. Scatter the bean pieces throughout the peaches on the tray. Bake the peach wedges for approximately 20 minutes, flipping them about halfway through. When the peaches are done, weigh them. Add double their weight in demerara sugar to a blender along with the peaches. Blend until it reaches a syrupy consistency, then strain through a fine mesh sieve into a clean bottle.