|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|
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.