Last One Standing
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The Old-Fashioned

Last One Standing

Ingredients

  • 1 bouquet
  • 1 ounce
  • ½ ounce Hamilton Jamaican pot still
  • ¾ ounce CioCiaro
  • 1 teaspoon Giffard Crème de Pêche
  • Garnish: 1 slice and confectioners’ sugar

Method

Rub the interior of a Julep tin with the mint bouquet, then set the mint aside. Add the remaining ingredients and fill the tin halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet and peach slice, then lightly dust the top of the mint with confectioners’ sugar. Serve with a straw.