Combine the light brown sugar, graham cracker crumbs, and ground cinnamon on a small plate, mixing well to distribute the cinnamon evenly throughout. Pour the peach whiskey onto a separate plate. This two-plate setup ensures you get an even coating on your glass rim. Dip the rim of your cocktail glass first into the whiskey to create a sticky base, then immediately dip it into the crumb mixture, rotating as you go to achieve full coverage. Set the rimmed glass aside while you prepare the cocktail base.

Fill a cocktail shaker with ice cubes. Add the peach whiskey, cream liqueur, and orange liqueur to the shaker in that order. I find adding liqueurs after the base spirit helps them blend more evenly. Shake vigorously for 15-20 seconds until the outside of the shaker becomes frosty—this chills the drink properly and creates the right texture.

Strain the chilled cocktail from Step 2 into your rimmed glass from Step 1, pouring slowly to ensure a clean pour. Top with a pinch of ground nutmeg, then place a fresh peach slice on the rim or float it in the drink for a sophisticated garnish. The nutmeg adds a warm spice note that complements the peach and graham cracker rim beautifully.