Mixologist Lawrence Picard serves this cocktail at KoKo, the resto-lounge inside Opus Hotel Montreal.
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1 1/4 ounces of St-Rémy Brandy
1/2 ounce of Mathilde crème de pêche
1/2 ounce of fresh lemon juice
1/4 ounce of homemade orgeat syrup
A good dose of Fee Brothers Old Fashioned Bitter
To prepare the orgeat, toast two cups of slivered almonds on a cookie sheet in a 400 F oven for five minutes. Shake half way through to ensure nuts are fully roasted. Once cooled, crush the almonds into a powder in a food processor or blender. Meanwhile, combine 1 cup of water with 1 1/2 cups of sugar in a pot and heat, without stirring, until the sugar is melted.
When the mixture reaches a boil, add the almonds, bring back to a boil and remove from heat. Cover and let sit for at least three hours. Double-strain through cheesecloth into a bottle and add a dash of orange-flower water and a drop of rose-flower water.
To make the cocktail, combine all ingredients in a highball glass filled with crushed ice. Swizzle and garnish with a mint leaf and a grilled peach slice.