Fall

Whiskey Peach Smash

April 22, 2015
Photo by James Ransom
Author Notes

Make these instead of (or alongside) Juleps for the Derby, and then make them every warm weekend thereafter. Enlist a friend to help you bash ice, or, for a larger crowd, we like to crush ice in a blender. —Kenzi Wilbur

  • Prep time 5 minutes
  • Serves 1
Ingredients
  • 1 1/2 ounces Bulleit bourbon
  • 1 heaping barspoon peach jam
  • 1 barspoon honey
  • 1 fat lemon wedge
  • 4 to 6 mint leaves
In This Recipe
Directions
  1. Muddle the herbs and lemon wedge, then add the jam, honey, and spirit and stir.
  2. Add ice and shake hard for 5 to 10 seconds, depending on the size of your ice. Strain into a rocks glass over crushed ice. Garnish with more mint.

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Review
Kenzi Wilbur

Recipe by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.