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.

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