Created by Graeme McKay at the good spirits cocktail club in Glasgow. Recreated by myself at home. I don't use metric measures but Graeme does so I've posted them in his measurements. I'm sure you are all capable of converting them yourselves.
Handful of mint
15ml creme de peche
Gently muddle mint and sugar. Add remaining ingredients and fill with crushed ice. Stir well and garnish with a sprig of mint.