tropical

Halfway between the bright Orchard Sun and the dark Shadow Orchard. It keeps the fresh peach up front, then adds a measured backbone of allspice dram and leans harder on funky Jamaican rum.

1. 1¼ ozOverproof rumJamaican, e.g. Smith & Cross
2. ½ ozDemerara rumaged, e.g. El Dorado 5 or 8
3. ¾ ozCrème de pêchee.g. Giffard
4. ¾ tspAllspice drame.g. St. Elizabeth
5. 1¼ ozPineapple juice
6. ½ ozOrange juicefresh
7. ½ ozLemon juicefresh
8. ½ ozPeach purée
9. ¾ ozMiso coconut creamhouse-made, see instructions
10. 2 dashPeach bitterse.g. Fee Brothers
11. 1 dashTiki bitterse.g. Bittermens Elemakule

Over crushed ice

For the miso coconut cream (about six drinks), whisk or blend 4 oz cream of coconut (such as Coco López), 2 oz unsweetened coconut milk, ½ tsp white miso and ½ oz warm water until smooth. Refrigerate, and shake before using. Shake everything hard with cubed ice for 12 to 15 seconds. Strain over fresh crushed ice in a double rocks glass. Garnish: A fresh peach fan, a mint bouquet and an expressed orange peel.