8 fresh mint leaves
1 ounce peach jelly or jam
2 ounces bourbon
1 ounce Meyer lemon juice
Ice
2 dashes Angostura bitters
1 sprig of mint
Place mint leaves in the bottom of a cocktail shaker or pint-sized Mason jar. Add the jelly or jam and muddle well with a long spoon to break apart the mint and create a rough paste. Add the bourbon and lemon juice and stir to combine. Add ice and quickly stir until the liquid is cold, about 30 seconds.
Pack a highball glass with crushed or pebbled ice. Strain the liquid into the serving glass. Garnish with the sprig of mint and Angostura bitters. Serve with a straw if desired. Serves 1.
About the author
Jessica Tunis lives in the Santa Cruz Mountains and spends her time tending gardens, telling stories, and cultivating adventure and good food in wild places.
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
