Place the fresh peach (or 1 oz peach purée) and 4 mint leaves into a shaker or mixing glass. Gently muddle just enough to break up the peach and release the mint oils — avoid over-muddling the mint to prevent bitterness.

Build

Add Bacardi Ocho (1 oz), Bacardi Caribbean (1 oz), peach liqueur (0.5 oz), fresh lime juice (0.75 oz), and simple syrup (0.5 oz) to the shaker. If using, add 2 dashes of Angostura bitters.

Shake

Fill the shaker with ice and shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Prepare glass

Fill a double old-fashioned glass or tiki mug with crushed ice (about 1 to 1½ cups crushed ice in glass). Reserve the remaining crushed ice for topping if desired.

Strain & Serve

Double-strain the cocktail into the prepared glass over the crushed ice to remove peach solids and mint bits. Top with additional crushed ice to mound slightly if you like a tiki presentation.

Garnish & Finish

Gently slap the remaining 2 mint leaves or the mint sprig between your hands to release aroma and tuck the sprig into the ice near the rim. Garnish with a fresh peach slice and a lime wheel on the rim. Optionally, thread the peach slice on a cocktail pick and rest it across the glass.

Serve with a short straw. Encourage the drinker to stir occasionally to meld the rum layers with the peach and mint flavors.