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Tried this with quandong (native Australian peach/apricot but sourer). Used apricot liqueur instead of peach. Worked well with the apricot liqueur but perhaps didn’t have enough quandongs to really extract enough fruit flavour. My quandong tree doesn’t produce enough fruit as it is not really native to where I live in Western Australia. Still a good cocktail to try it in.

Even nicer with very ripe nectarine in place of the peach - and you don’t have to peel it, just muddle.

Better without peach liqueur and with maple syrup instead of simple.

Great drink. Let the peach ripen to almost overripe and you can cut back on the syrup a bit. Also I’m going to kick up the bourbon to 1.75 oz. next time as I felt it got a little lost. Finally I didn’t have Creme de Peche, but had Abricot du Roussillon and Creme de Cassis. Both worked well. Patience required when straining!

If you alcohol in your fruit, this is the one! Ripe peaches are a must. It does make for a thick cocktail though. Love it! Great recipe.