Courtesy of Tom Schlesinger-Guidelli
1 fistful of calaminthe (plus one sprig of calaminthe for garnish)
½ ounce Demerara syrup*
2 ounces peach brandy
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.