Garnish:
Lemon zest twist
How to make:
MUDDLE peach in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 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 red above.
Our comment:
The ripeness and quality of the peach will make or break this drink. If in season white peaches are preferable.
History:
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.
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