Southeast Press Recipe

Make honey–ginger syrup

Combine equal parts honey and hot water (use 1/4 cup honey + 1/4 cup hot water) in a heatproof container and stir until honey dissolves. Add a 1-inch piece of peeled, smashed fresh ginger and let steep for 15 minutes. Strain out ginger and cool. (Makes more than needed; store refrigerated.)

If using smoked sea salt, rub a very small pinch around the rim of a lowball glass or set aside to add a tiny sprinkle on top at the end.

Fill a mixing glass or shaker with ice. Add 2 oz bourbon, 1/2 oz peach liqueur, 1/4 oz aged rum, 1/2 oz fresh lemon juice, 1/2 oz honey–ginger syrup and 2 dashes orange bitters.

Stir the mixture briskly for 20–30 seconds if using a mixing glass (or shake vigorously for 8–10 seconds if you prefer a slightly chillier, frothier result). The goal is to chill and dilute about 20–25%.

Strain the cocktail over 1–2 large ice cubes in the prepared lowball glass. If you rubbed the rim with smoked salt, leave it as is; alternatively, very lightly sprinkle the pinch of smoked sea salt on the top surface of the drink to add a whisper of savoury smoke.

Express the oils of the thyme sprig (or mint) by holding it above the cocktail and giving the sprig a quick clap or squeeze, then place it on the drink near the peach slice.

Float the thin peach slice or dehydrated peach wheel on top or rest it on the rim. Serve immediately.