Ingredients:
- 1½ oz peach
- ½ oz lime juice
- ½ oz passion fruit syrup
- ½ oz peach liqueur
- 1 oz white vermouth
- ½ oz Pot Still Aged Rum
- 2 dashes Angostura bitters
Garnish: mint sprig, swizzle napkin wrap, swizzle stick
Glassware: Collins
Yield
one cocktail
Method
Finely dice the peach into tiny chunks. Combine all ingredients in the glass, add crushed ice until the glass is ⅔ full, and swizzle with a lélé or barspoon until the glass is frosty. Garnish with mint and a fancy straw.
An original cocktail by Chris Ruppel.