• 8 fresh mint leaves

  • 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup)

  • 12.5ml/½fl oz peach liqueur

  • 37.5ml/1¼fl oz whisky

  • 1 fresh mint sprig, to garnish

Preparation method

  1. Place the mint into a strong glass and add the sugar syrup. Mash the mint into the sugar syrup with a wooden spoon.

  2. Add some crushed ice, the peach liqueur and the whisky. Stir slowly, then top up with crushed ice.

  3. Add a mint sprig to garnish and serve.

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