In a mixing glass muddle sugar and bitters until sugar is dissolved. Pour in the bourbon and peach liqueur. Add ice and stir until chilled. Strain into a chilled rocks glass. Garnish with mint leaf.
*To make Peach-infused Bourbon, steep 6 organic dried peach halves in 1 liter bourbon for 36 hours then strain.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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