Georgia Boy Recipe

Prepare peach puree

If you don't have ready peach puree, peel and pit one ripe peach, chop and blitz in a blender until smooth. If needed, strain through a fine mesh to remove fibers. Measure 1 oz for the recipe.

Add ingredients to shaker

In a cocktail shaker, combine 2 oz Knob Creek 7yr Rye, 1 oz fresh peach puree, 0.75 oz fresh lemon juice, 0.5 oz almond orgeat, 0.25 oz simple syrup, 0.25 oz allspice dram, 3 dashes tiki bitters, and 1 dash Angostura bitters (if using).

Dry shake (optional)

For a silkier texture and better integration of the puree and orgeat, dry shake (shake without ice) vigorously for 10–12 seconds.

Shake with ice

Add a generous handful of crushed ice (about 1 cup) to the shaker and shake vigorously for 12–18 seconds until well chilled and slightly diluted.

Prepare glass

Fill an old-fashioned glass or rocks glass with crushed ice, or place a single large ice cube/ sphere in the glass if you prefer less dilution.

Double strain and serve

Double strain the cocktail into the prepared glass over the ice (or over the large ice cube) to remove peach fibers and small ice shards. If using crushed-ice presentation, pack crushed ice into the glass and mound slightly.

Garnish

Express a lemon twist over the drink to release oils, wipe the rim with it and drop it in. Garnish with a peach slice or dehydrated peach on the rim and optionally a sprig of mint tucked into the ice. For aroma, add one small spray of tiki bitters on the mint or peach slice.

Final touch

Serve with a short straw. Note the balance: the rye's spice and oak pair with the warm allspice and the sweet almond and peach; adjust the simple syrup (+0.25 oz) if your peach is tart or reduce if very ripe.