A bold, funky mint julep riff from NYC’s Natasha David The fruit notes in the cognac and the tropical fruit esters in the pot stilled Jamaican rum create a funky, flavorful core that plays off the bright fruit notes of the peach liqueur while the bitterness in the amaro bridges the flavors and the mint bouquet gives a pleasant aroma 1 oz Cognac (smoother VSOP like Dudognon or Pierre Ferrand 1840 are good options) .5 oz Pot Stilled Jamaican Rum (Golden Devil Worthy Park 10, Hamilton Jamaican Gold, Smith & Cross if you want to up the funk) .75 oz Amaro CioCiaro (Italian amaro with burnt orange flavor notes and aromas of cherry, orange, cola) 1 tsp Peach Liqueur (Giffard) Stir with ice and strain into a chilled double rocks glass filled with crushed ice. Garnish with a mint bouquet (can add a slice of peach if in season)