CHS Green Fees
Recipe by Steven Huddleston
- 1.5 oz. Harleston Green Scotch
- .75 oz. Giffard Peach
- .5 oz. Lemon Juice
- .25 oz. Honey
- 2 oz. Champagne
- 5-6 Mint Leaves
Preparation: Combine the first four ingredients and 5-6 slapped mint leaves into a shaking tin. Add ice and properly shake until thoroughly combined. Double strain into a tall collins glass and top with brut champagne. Garnish with a large bushel of mint and peaches that have been dehydrated and sliced.
Garnish: Large Mint Bushel and Dehydrated Sliced Peaches
Glassware: Tall Collins
My inspiration behind this cocktail is the rich history of Charleston, Golf and the Harleston Green originally located downtown. I can credit the majority of my bartending career and starting my beautiful family too Charleston. Golf was originally brought down and play between Calhoun and Beaufain from Rutledge to Barre over 226 years ago. Most people also don’t know that South Carolina is also one of the top two exporters of peaches in the south. All this history made made want to create a cocktail centered around celebration, and how often do you see scotch and champagne come together?