I created this for Saveur/Mandarine Napoleon. It's on Holland House Bar and Refuge's menu this spring.
11/2 oz Bulleit Bourbon
3/4 oz Meletti Amaro
1/2 oz Lemon juice
1/2 oz Mandarine Napoleon
2 grilled peach slices muddled
3 basil leaves
Garnish basil and grilled peach
W/ a few dashes of angostura bitters
Muddle peaches and add liquids. Smack the basil and place in tin. Add ice and shake. Strain into a double old fashioned filled with crushed ice. Garnish with grilled peach, basil and angostura bitters.