A nuanced summertime Sour/Punch that brings some stonefruit, tannins, smoke, and herbs The brandy and blended scotch provide a flavorful base with notes of fruit, vanilla, honey, and a whisper of smoke. These provide a nice canvas for the tannins, citrus peel, and bergamot in the black tea syrup, the stonefruit notes from the ripe peach and liqueur. The lemon lengthens and brightens the drink, the white wine-based aperitif bridges flavors, and the rosemary provides a pleasant aroma Muddle 3 slices of ripe peach in .25 oz white wine-based Aperitif (Cocchi Americano, Kina L’Avion, Lillet Blanc) Add: 1 oz Cognac or nice American Brandy (VSOP if Cognac; Bertoux/Osocalis/Copper&Kings/etc if US brandy) .5 oz Blended Scotch (Compass Box Great King St Glasgow Blend offers a nice hint of peat) .75 oz Earl Grey Tea Syrup (brew 4 oz of Earl Grey tea, mix equal volumes of tea (with leaves strained if loose leaf) and honey, stirring until dissolved) .25 oz Peach Liqueur (Giffard) .75 oz Fresh Lemon Juice Shake with ice and double strain into a chilled double rocks glass with a few ice cubes. Garnish with a peach slice and sprig of fresh rosemary