- 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
- Place the mint into a strong glass and add the sugar syrup. Mash the mint into the sugar syrup with a wooden spoon.
- Add some crushed ice, the peach liqueur and the whisky. Stir slowly, then top up with crushed ice.
- Add a mint sprig to garnish and serve.