Photo by Stuart Mullenberg
2 oz. peach brandy*
1 tsp. Luxardo maraschino liqueur
1 tsp. orange Curaçao
1 tsp. honey syrup (1:1)
2 tsp. fresh lemon juice
½ tsp. rosewater
½ oz. Cognac or Armagnac (VSOP or, preferably, XO)
Tools: shaker, strainer, barspoon
Garnish: lemon wheel, half an orange wheel and a few berries, in season
Combine all ingredients and shake with ice until chilled. Strain into a small tumbler full of cracked ice. Float Cognac or Armagnac on top.** Garnish.
*At least three American microdistilleries are making real, barrel-aged peach brandy. I’ve tried the examples from Kuchan Cellars (California) and Dutch’s Spirits (New York), and they work very well in this. I have yet to try the one from Peach Street (Colorado).
**To float the brandy, hold a barspoon bowl-side facing down, with the front edge of the bowl touching the rim of the glass just at the surface of the drink. Slowly and gently pour the Cognac over the back of the spoon. Rotate the glass to let the layer spread.