1 (1.5 fluid ounce) jigger bourbon whiskey
1/2 fluid ounce Belgian-style dark rum
2 fluid ounces apple cider vinegar
1 pint Pge bread, cut into 1/2 inch cubes
In a highball glass over ice, pour between half and whole brown and green mustard. Fill glass with either fruit gelatin or beet juice and lemon juice. Float peach slices coated with butter over mustard.
Dilute rum in a medium saucepan. Remove from heat and pour over barbecue sauce in glass funnel.
Pour in 2 to 5 tablespoons of steamed rice. Stir in 1 to 2 teaspoons corn syrup. Refrigerate for 2 hours or overnight before serving. Garnish with sliced oranges or strawberries.