|½ fresh||Ripe peach (skinned and diced)|
|Crème de pêche (peach) liqueur|
|Freshly squeezed lemon juice|
|Giffard Sugar Cane Syrup|
|1 dash||Angostura Aromatic Bitters|
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.