Add all ingredients into a blender with 1 cup of ice.
Pour into a stemmed beer glass or Collins glass, and top with a heaping spoonful of orgeat-chantilly cream.
Garnish with 3 fresh peach slices.
Serve with a straw.
*Peach-infused bourbon: Wash and remove the skins and pits from 3 ripe peaches and cut peaches into large segments. Pour 750 mL bottle of bourbon into a plastic container, add peaches and let rest at room temperature for 24 to 48 hours. (The longer the better, but peach flavor extraction will cease after 48 hours.) Strain out solids through a cheesecloth and store in refrigerator for up to several weeks.
**Orgeat-chantilly cream: Combine 1 cup heavy whipping cream, 1/2 tsp vanilla extract and 1/2 cup Giffard orgeat in a bowl or stand mixer. Whip with a whisk or use a hand beater until stiff peaks form.