From: John Stanton, Sable Kitchen & Bar, Chicago.

1 ½ oz. bourbon
½ oz. Cocchi Americano (herb & spice-infused aperitif)
½ oz. Peche de Vigne liqueur (peach liqueur)
¼ oz. Demerara syrup
1 mint sprig

Combine ingredients in a julep cup. Muddle the mint and fill cup with crushed ice. Garnish with a mint sprig.