Step 1

Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.

Step 2

Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.

Step 3

Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.