Adapted from a recipe created in 1964 by J. "Popo" Galsini, a bartender at the Palms In The Jungle restaurant in Anaheim, California, USA. This recipe...
With Giffard peach liqueur we found this a very appealing sweetish, fruity aperitivo that gained added depth of flavour from a couple of drops of peach bitters.
This was exceptional. The Peach liqueur we use is not as sweet as some, so it was perfectly balanced for us (and we do not like sweet cocktails). The taste and unbelievable. Sort of a brandied peach almond tart. Perfect on a warm afternoon before a New Orleans based supper.
I had a bit more lime than called for (more like 7/8 oz per drink), which was ok since the liqueurs make it fairly sweet as written. I also upped the cognac closer to 2 oz to counter the sweetness. Nice and peachy. It's the sort of drink, like the Singapore Sling, that doesn't immediately strike one as "tiki" but manages to fit into the genre anyway. Good save, Beachbum!
Surprisingly funky taste! You don't expect a brandy-based cocktail to respond this flavorsome way - at least I didn't. Can't wait to have version of same with Jamaican Rum.