If serving over fresh ice in a rocks glass, fill the glass with ice and set aside to chill while you build the cocktail. Alternatively, chill a coupe or Nick & Nora if preferred.

Combine ingredients

In a cocktail shaker, add 1.5 oz Lot No. 40 rye whisky, 0.5 oz El Dorado 5 Year rum, 0.75 oz fresh lime juice, 1 oz chilled apple cider, 0.5 oz peach purée (or nectar), 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Add ice and shake

Add enough ice to the shaker to fill it about two-thirds (approximately 1 cup). Shake vigorously for 12–15 seconds until the shaker is cold and you have good dilution and chill.

Strain

If using a rocks glass with fresh ice: double-strain (using a Hawthorne and fine strainer) over fresh ice in the prepared glass to remove any peach pulp. If using a coupe: fine-strain into the chilled glass.

Top (optional)

If you prefer a slightly lighter, effervescent finish, top gently with 1 oz chilled club soda or sparkling water. Stir once gently to integrate.

Garnish and serve

Garnish with a peach slice and a lime wheel. Serve immediately.

Simple Syrup (if making)

Combine equal parts sugar and water (for this cocktail you only need about 0.5 oz total, but make 1/2 cup each to store). Heat gently while stirring until the sugar dissolves. Cool before using. Store refrigerated up to 2 weeks.