|1⁄2 fresh||Peach (fresh & ripe - skinned & diced)|
|1 1/2 fl oz||Bourbon whiskey|
|1/4 fl oz||Giffard Creme de Peche de Vigne|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|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.