It’s peach season here in Texas and these sweet, little, fuzzy balls are just perfect for tasting (giggity). Add ice and bourbon and you have a Bourbon Peach Smash recipe for a hot summer night cocktail!
- 1 oz brown sugar simple syrup (see below)
- ½ a large peach or 1 whole small peach, diced (roughly ½ a cup)
- 4 large mint leaves
- 2 oz bourbon
- Ginger beer, chilled
- Ice, preferably crushed into a million pieces
- Fresh mint and peach slices for garnish (so pretty)
- Fill a rocks glass full of ice and set aside
- In a shaker (or another large glass if you don’t have one), add the peaches, mint leaves, and simple syrup.
- Muddle to blend (be gentle, as too much muddling with make it bitter)
- Add bourbon and ice (different ice, not from the glass you set aside)
- Shake or stir until chilled
- Strain into your ice-filled glass
- Top with a splash of ginger beer
- Garnish with peach and mint for pizazz
Brown Sugar Simple Syrup
- Equal parts water and brown sugar (I used light brown)
- Combine sugar and water in a saucepan
- Heat and stir until the sugar is completely dissolved
- Cool to room temperature and store (covered) in the refrigerator
The syrup will probably last up to 2 or 3 weeks in the fridge, but I never seem to have leftovers. Go figure.
On an additional note, the first time I made this cocktail, I just threw everything into a glass and didn’t bother properly muddling or even straining the drink. It’s delicious either way, but much easier/faster to drink when you strain it.
Also, the amount of syrup I add to my Bourbon Peach Smash depends on how sweet the peaches are, so I recommend tasting a chunk of peach before adding the syrup. I like a sweet drink, but even I have my limits.