½ozpineapple-infused rhum Agricole(I infused Clement Rhum Blanc Agricole) If you don't have rhum agricole I would substitute out for another unaged spirit - don't try aged or spiced rums.
½ozGiffards peche du vinge
½ozpeach simple syrup**
¼ozSt Elizabeth’s Allspice dramoptional
3chunks of pineapple
Garnish: basil, peach wedges and pineapple
Combine simple syrup, peach wedges and pineapple in the bottom of a mixing tin and muddle until juices have been released. Add the basil and muddle again briefly. Add whiskey, rhum, peach liqueur and lemon juice. Fill with ice and shake until very cold. Strain (or not, it’s smash) into a rocks-filled old fashioned glass and garnish with basil, peaches and pineapple as desired.
Peach Simple Syrup**
2 cups peeled, chopped peaches
2 cups sugar
Combine peaches and sugar in a ziploc bag and muddle them together until well-mixed. Leave in the fridge overnight to 24 hours. Strain before using and store in the fridge.