It’s day 2 of Peach Week and I promised you something special with the leftover peach nectar from that glorious pie. Well, here it is. A fresh peach and bourbon sour. To be candid, I’m more of a wine drinker than a cocktail connoisseur. I am usually happy sipping a chilled sauv blanc most of the time and I’m seriously considering buying one of those Tervis wine glasses to keep it cool in the backyard. Don’t judge.
But when I tasted the reserved nectar from that peach pie earlier this week, I knew it had to be used in a cocktail. Sure, I could have done a sangria — I do have an affinity for those. But these peaches needed something quintessentially southern. Flavors that plant your palate south of the Dixie Line.
For me, that’s bourbon — it has a smoky, woodsy, earthy nose that reminds me of fall in the Blue Ridge Mountains. The crisp air and leaves crunching beneath my feet — one whiff of bourbon and I’m transported.
There are a lot of really good ($$$) sipping bourbons out there, but I don’t think you should or need to break the bank for this drink. I used Mr. Beam – and a little goes a long way. For each drink use two ounces of bourbon mixed with that fabulous peach nectar…
the juice of half a lemon and a several dashes of bitters.
Shake vigorously in your cocktail shaker (note: I took several pictures of Scott shaking very vigorously, but I’m afraid they didn’t pass the stringent photo approval process here in the home studio).
Pour this peach infused libation into a cocktail glass and garnish with fresh fruit, then find yourself a nice rocking chair or porch swing and sip to your heart’s content.
Fresh Peach and Bourbon Sour
for peach simple syrup
- 4 large peaches
- 1 cup sugar
for each cocktail
- 2 ounces bourbon
- 3 tablespoons peach simple syrup
- 1/2 lemon juiced
- 3 dashes bitters
- 1 cup ice
- slice peach - fresh or from the sugared peaches
- slice lemon
- maraschino cherry
- For the peach simple syrup, peel, pit and slice the peaches. Transfer the peaches to a bowl and add the sugar. Toss to coat and set aside for one hour. Set a strainer over a bowl and pour the peaches into the strainer - to collect the peach simple syrup. Leftover peaches can be used in a fruit crisp or as a topping to ice cream or pound cake or in a homemade peach pie (recipe on this site.)
For the cocktail
- Add the bourbon, simple syrup, lemon juice and bitters to a cocktail shaker. Add ice and shake vigorously until the cocktail is very cold and frothy, about 30 seconds. Pour into a cocktail glass and serve with a fresh peach wedge, slice of lemon and a maraschino cherry.
- Drink up - but be mindful, it'll sneak up on you.