Courtesy of Tom Schlesinger-Guidelli

1 fistful of calaminthe (plus one sprig of calaminthe for garnish)

½ ounce Demerara syrup*

2 ounces peach brandy

{loadposition articleads}

Gently muddle Demerara syrup with fistful of calaminthe for 30 seconds. Add peach brandy. Top with crushed ice and garnish with calaminthe sprig.

* Demerara sugar can be found at the supermarket. Add equal parts sugar and water. Heat on the stove until all of the sugar dissolves.

**Calaminthe can be found at various farmers’ markets or produce markets like Russo’s or Whole Foods.