Rhinestone Cowboy

Select and pre-chill a highball glass.

Prepare a garnish by arranging a bouquet of mint sprigs.

Gently muddle the mint leaves in the base of a shaker, just enough to release their aroma.

Add the bourbon whiskey, Giffard Crème de Pêche de Vigne liqueur, and freshly squeezed lemon juice to the shaker. Shake with ice until well-chilled.

Fine strain the mixture into the pre-chilled highball glass.

Top with chilled Thomas Henry Ginger Beer.

Garnish with the mint sprigs bouquet.