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The Eastern Peach Swizzle (Christinne Muschi for The Globe and Mail)
The Eastern Peach Swizzle (Christinne Muschi for The Globe and Mail)

The Eastern Peach Swizzle Add to ...

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.

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