I love taking advantage of seasonal ingredients in my cocktails, it's a great way to bring freshness and intense flavors to happy hour. It's also a way to bring healthy to happy hour, something that's a large part of my cocktail mission. When I got my hands on some early cherries and some beautiful peaches all I could think of was muddling them in a glass and splashing booze all over them. Everyone else might be thinking pies or fruit salad, but not me, I make a beeline to the bar.
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