Bourbon Peach Smash #drink #cocktail

Whiskey Peach Smash. Fruity, sweet, zesty, it was the ideal taste before making a beeline for the shoreline for a night around the flame.

As I've been perusing up on the crush, I've understood that while it's a mid year staple on many specialty mixed drink menus, it's a beverage without exacting definition. The fixings are pretty broadly open to ad lib, however there are a couple of consistent components.

A raving success mixed drink commonly contains an occasional products of the soil/herb, obfuscated with sugar or straightforward syrup, shaken with a soul like whiskey or bourbon (frequently, yet not really one of those two), stressed, and served over a lot of ice.

As a rule, the crush is blended or completed with water or a sprinkle of something bubbly, similar to seltzer or ginger brew. The crush mixed drink is cold, invigorating, and incredible for featuring occasional natural products, similar to peaches, berries, and fruits.

The Bourbon Peach Smash is such a simple mixed drink to make, which is fitting for the casual feel of summer. Instrument savvy, all you need is a shaker with a strainer, a muddler, and a stones glass.

Also try our recipe Strawberry Basil Bourbon Smash

The Bourbon Peach Smash is a fruity, lightly-spicy, and refreshing cocktail that’s perfect for a hot summer night. Non-alcoholic variation included in the recipe notes.

INGREDIENTS

1 ounce brown sugar simple syrup (see note)
1/2 large peach , diced (about 1/2 cup)
3-4 large mint leaves
2 ounces bourbon
splash ginger beer or seltzer water , chilled
ice
fresh mint and peach slices , for garnish

INSTRUCTIONS

Add peaches, mint leaves, and simple syrup to the bottom of a cocktail shaker. Gently muddle to release the peach juices and mint oils. (Over-muddling the mint will cause it to become bitter.)
Add bourbon, fill the shaker with ice, and shake until well-chilled. Strain into a rocks glass filled with fresh ice.
Top with ginger beer or seltzer water. Garnish with fresh mint sprigs and a peach slice.

To make brown sugar simple syrup:

Combine equal parts brown sugar and hot water until sugar is dissolved. Cool to room temperature and store, covered, in the refrigerator for up to 3 weeks.

Non-alcoholic: