Peaches are really tasty, especially when roasted to a caramelized state and mushed with mint, your preferred bourbon, and grilled lemon. With a companion, sip this really fantastic summertime beverage after straining over ice and raising a glass to good times.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 mins |
| Total Time: | 23 mins |
| Servings: | 2 |
| Yield: | 2 cocktails |
Ingredients
- 1 large peach – halved, stone removed, and skin on
- ½ lemon
- ¼ cup white sugar
- 5 leaves fresh mint
- 2 fluid ounces simple syrup
- 3 fluid ounces bourbon (such as Bulleit®)
- ice
- 4 fluid ounces ginger ale, or as needed
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. When the grill is hot, close lid and allow to heat, 5 minutes.
- Place peach halves and lemon, cut-side down, in sugar until coated. Place on the grill; cook until fruits are soft, about 5 minutes. Cool on a cutting board, about 1 minute. Cut peach into slices with a knife; reserve 2 for garnish.
- Place remaining peach, mint leaves, and simple syrup into a cocktail shaker; juice lemon into the shaker. Gently muddle with a cocktail muddler. Pour in bourbon and ice, cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass; top off with ginger ale, and garnish with grilled peach slices and lemon.
- The muddled peach may clog your shaker, in which case you should just open the shaker and pour through a fine mesh strainer. For more rustic drinks, pour the contents of the shaker directly into glasses.
Reviews
Flavor wise peaches and bourbon can’t be beat, but when you add in the smokey charred grill factor it takes everything to a whole new level. I can’t fault the flavor of this drink in anyway, but it is rather time consuming and different to strain around the peach pulp.
Peaches and bourbon are just so right together. Sip this one slowly, though. It’s so delicious, you might down it too quickly and have to go lie down. In a hammock. In the shade. Yes, I’ll have another, thanks.