Directions

1. Peach Bourbon: Peel 3 peaches and cut meat into small pieces. Combine bourbon and peach (with pits), at a 4:1 ratio, respectively, in a sealed container. Heat at 150 degrees for 3 hours and then rest for 1 day. Cheesecloth strain into a storage container.
2. Combine ingredients in a mixing glass. Add ice. Stir for 35 rotations. Strain into a Double Rocks glass over fresh ice. Garnish with an orange duke (light expression).