Bourbon peach smash from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute ginger beer for seltzer water.

  • allisonsemele on July 16, 2023

    I liked this a lot once it started to dilute. Used 2oz rye and cut back the sugar in the syrup by almost half, but it was still a medium-sweet drink. I think whiskey plus mint tastes a little medicinal to me, so I’ll try basil for my next one.

  • hirsheys on August 02, 2020

    Woah. This is *yummy*. I had a few peaches that were sitting on my counter and needed attention, and this really called out to me. You basically start by macerating thinly cut peaches in simply syrup with some apple cider vinegar in it. I went for the smaller amount of vinegar, but would use more next time because my drink was slightly too sweet when I used the full amounts. I used rye (and would again) and seltzer, though I think bourbon (or gin, or tequila) would all be good, as would ginger beer. I am planning to try it as a soft drink later today. Oh, and also, I don't love mint and so I used a couple of basil leaves when I muddled this - that worked well, but I don't think herbs are necessary. I found that the apple cider vinegar taste got very strong over time, so might do lemon juice in the future.

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