|1⁄2 fresh||Ripe peach (skinned and diced)|
|1 1⁄2 fl oz||Bourbon whiskey|
|1⁄4 fl oz||Giffard Creme de Peche de Vigne|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
The ripeness and quality of the peach will make or break this drink. If in season white peaches are preferable.
Adapted from a drink created in 2013 by Eric Johnson at the Sycamore Den, a 1970s-inspired cocktail lounge in San Diego's Normal Heights neighbourhood, USA.