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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare
If using fresh peaches, pit and purée about 1 small peach until smooth then strain to remove fibers. Chill a coupe or rocks glass by filling with ice and setting aside.
Dry shake (if using egg white)
In a cocktail shaker combine apple brandy, peach liqueur, fresh lemon juice, peach purée, simple syrup, and egg white (if using). Seal and shake vigorously without ice for 15 seconds to emulsify and build a silky foam.
Wet shake
Add ice to the shaker (about 5–6 cubes). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well chilled.
Strain and serve
Discard ice from the chilled glass. Double-strain the cocktail into the pre-chilled coupe or a rocks glass over fresh ice (if you prefer on the rocks) using both a Hawthorne and fine mesh strainer to remove pulp and ice shards.
Bitters and finish
If desired, add one dash of Angostura bitters on top of the foam (if present) and gently swirl with a toothpick for a small decorative pattern.
Garnish
Float a thin peach slice on the foam or perch it on the rim. Alternatively, express a lemon twist over the drink and drop it in. Finish with a light dusting of grated nutmeg or ground cinnamon (one dash) for a warm pie-like aroma.