James Davis / Cocktails / Rx No. 8

Rx No. 8

Mint-infused Toki whisky, clarified Georgia peach cordial, and Ratafia de Champagne — a springtime Julep-Manhattan.

Recipe by Miles Macquarrie, Kimball House, Decatur, Georgia.

The Rx cocktails at Kimball House are a recurring series — numbered prescriptions, each one a seasonal exploration of a specific spirit, technique, or flavor territory. Rx No. 8 is a springtime drink, and the prescription framework is more than decorative: it connects to the 19th-century American tradition of whiskey as medicine, the apothecary as early bartender, and the pharmacy as the precursor to the cocktail bar.

Mint juleps were originally understood as medicinal preparations — cooling drinks of spirit, sugar, and mint served as morning tonics in the American South. The Kentucky Derby's association with the Julep is a 20th-century marketing achievement layered on top of a much older culture of whiskey and mint as a daily restorative.

Miles Macquarrie's Rx No. 8 takes the Julep's core — whiskey and mint — and transforms it into something closer to a Manhattan in structure. Suntory Toki whisky (Japanese, lighter and more delicate than American bourbon) is cold-infused with mint via vacuum compression, preserving the fresh, green quality of the herb without the cooked, bitter notes that heat extraction would produce. The peach cordial introduces stone fruit sweetness. Empirical Stone Fruit and Vilmart Ratafia de Champagne layer in additional fruit complexity. The result is a spirit-forward drink that smells like a julep garden and drinks like a serious cocktail.

Rx No. 8 cocktail in a rocks glass, light golden color with fresh mint garnish

Single Serve

1.5 oz
Mint-Infused Suntory Toki
House-made via vacuum infusion — see below
0.75 oz
Clarified Peach Cordial
House-made — see below
0.5 oz
Empirical Stone Fruit
Distilled stone fruit spirit — concentrated, bright
0.5 oz
Vilmart Ratafia de Champagne
Unfermented grape must + brandy — rich, fruity, slightly oxidative
1 tsp
Crème de Pêche
Amplifies the peach without adding volume
5 drops
Citric Acid Solution
Brightens the fruit notes
Garnish: rosemary sprig
Gold-rimmed coupe, served up

Steps

Chill a coupe glass.
Combine all ingredients in a mixing glass with ice.
Stir for 30 seconds until well-chilled.
Strain into chilled coupe.
Garnish with fresh rosemary sprig.

House-Made Components

Mint-Infused Suntory Toki

Cold vacuum infusion preserves mint's fresh, green, volatile aromatics. Heat would produce a cooked, slightly bitter result — not what this drink needs.

750 ml
Suntory Toki Whisky
45 g
Fresh Mint (stems and leaves)

Lightly muddle mint in a deep pan — just bruise, don't pulverize. Add very cold Toki. If using a vacuum machine: compress 3 times, sealing on the third compression. Infuse in the freezer for one week. Strain through fine-mesh and filter. Without a vacuum machine: combine in a sealed jar and refrigerate for 72 hours, tasting daily. Strain when the mint character is present but not overpowering.

Clarified Peach Cordial

Georgia peaches cold-infused and clarified — the result is a clear, intensely peachy liquid that integrates into the drink without adding color or cloudiness.

1200 g
Georgia Peaches, thinly sliced (pits removed)
1200 g
Water
600 g
Granulated Sugar
120 g
Crème de Pêche
12 g
Citric Acid
6 g
Malic Acid

Combine all ingredients. Cold-infuse for one week in refrigerator, stirring occasionally. Strain through fine-mesh, then centrifuge or filter through coffee filter for clarity. Keeps refrigerated for 2 weeks.

Flavor Notes

Aroma
The rosemary garnish and mint-infused whisky create an immediate garden-like aromatics — fresh, green, herbal before the first sip.
First sip
Peach is immediately present — the cordial and crème de pêche working together. The mint-infused Toki's delicate Japanese whisky character supports without overpowering.
Mid-palate
Ratafia de Champagne's rich grape-and-brandy complexity fills the mid-palate. Empirical Stone Fruit lifts the brightness. This is where the drink reveals its depth.
Finish
Clean and dry. The citric acid solution keeps it from cloying. The mint infusion lingers as a fresh herbal afterthought.

Variations

Without vacuum infusion
Cold-steep 30g fresh mint in 750ml Toki at room temperature for 2-3 hours. Strain before mint turns bitter. You lose some of the bright volatile notes but the mint character comes through clearly.
Without Empirical Stone Fruit
Empirical is a limited Danish spirits producer. Substitute with Calvados (apple brandy, adds fruit brightness) or omit entirely and increase Toki to 2 oz.