In a cocktail shaker, add 2 oz Buffalo Trace bourbon, 0.75 oz orange liqueur, 1 oz peach purée, 0.5 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz orgeat (or almond syrup), 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Add ice and shake

Fill the shaker with ice (about 4-6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the ingredients are well combined and slightly diluted.

Prepare serving glass

Dump the ice out of the chilled glass. Fill the glass about three-quarters full with crushed ice (approximately 1 cup).

Strain into glass

Double-strain the shaken cocktail over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove any solids from the peach purée.

Add optional float

If using, carefully pour 0.25 oz dark rum over the back of a spoon held just above the drink to create a float on top.

Garnish and finish

Garnish with a fresh peach slice and a sprig of mint. Optionally lightly slap the mint between your palms before garnishing to release its aroma. Serve with a short straw.

Notes

Peach purée can be made by blending peeled fresh peaches (about 1 medium peach) with a teaspoon of simple syrup until smooth; strain if a silkier texture is desired. Adjust sweetness by increasing or decreasing simple syrup. Use fresh juices for best balance.