- 2 ounces gold rum
- 1 1/2 ounce Crème de Noyaux
- 4 ounces peach juice
- 3–5 blackberries
- Peach slice, for garnish
- Sprig of mint, for garnish
- Add the blackberries to a cocktail shaker, and muddle. Add the rum, Crème de Noyaux and peach juice. Stir well.
- Strain contents into a highball glass filled with ice.
- Garnish with peach slice and mint sprig.
If you need to make peach juice, simply puree 1/2 of a pitted peach, 1/2 cup water and 1 tablespoon sugar in a blender until smooth.