Gently muddle three basil leaves at the bottom of a tall cocktail glass.
Fill halfway with crushed ice.
Add Oregon Spirit Distillers bourbon, peach purée, lemon juice and simple syrup.
Stir with long bar spoon.
Top with more crushed ice, a splash of club soda and the Angostura bitters, creating a layered effect.
Garnish with more fresh basil.