If using whole peach, make a quick purée by peeling and chopping half a ripe peach and blending with 1/2 oz water until smooth. Alternatively, measure peach nectar or store-bought purée.

Add 1 oz Everleaf Forest, 0.5 oz peach purée, 0.5 oz fresh lemon juice and 0.5 oz simple syrup to a cocktail shaker.

Fill the shaker with ice and shake vigorously for 10-12 seconds until well chilled.

Fill a highball or Collins glass with crushed ice (about 1 cup). Strain the shaken mixture over the ice.

Top gently with 3 oz Double Dutch Pink Grapefruit Soda, pouring slowly so the fizz integrates without overflowing.

If using, add 1 dash of Angostura bitters over the top to add aromatic depth (optional). Give the drink a gentle stir (1-2 turns) to incorporate soda and spirit base.

Garnish & Finish

Skewer or place a thin peach slice on the rim or float it on top of the drink.

Add a grapefruit twist or small wheel on the rim for citrus perfume. Clap the mint sprig between your hands to release oils and tuck it beside the peach slice or into the glass.

Serve immediately with a straw. Encourage sipping slowly to enjoy the layered citrus, peach and Everleaf Forest botanicals.