Cognac in a tropical tipple?! Yes! Brad Farran of Clover Club in New York created this ingenious peach-orgeat concoction that’s as delicious in a Collins glass as it would be in an Easter Island head mug.

The Peach Pit by Brad Farran

1 1/2 oz Louis Royer “Force 53” VSOP Cognac
3/4 oz Lemon Juice
1/2 oz Orgeat Syrup
1/4 oz Massenez Crème de Pêche
5 dashes Angostura Bitters
Garnish: Mint sprig and peach slice

Directions: Add all the ingredients except the Angostura Bitters to a shaker. Fill with large ice cubes and shake. Strain into a Collins glass filled with crushed ice and top with the Angostura Bitters. Garnish with a mint sprig and a fresh peach slice.