Bourbon Peach Smash

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. Fill a rocks glass full of ice and set aside
2. In a shaker (or another large glass if you don’t have one), add the peaches, mint leaves, and simple syrup.
3. Muddle to blend (be gentle, as too much muddling with make it bitter)
4. Add bourbon and ice (different ice, not from the glass you set aside)
5. Shake or stir until chilled
6. Strain into your ice-filled glass
7. Top with a splash of ginger beer
8. Garnish with peach and mint for pizazz
9. Enjoy
10. Repeat

• Equal parts water and brown sugar (I used light brown)

1. Combine sugar and water in a saucepan
2. Heat and stir until the sugar is completely dissolved
3. 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.