Fall

Whiskey Peach Smash

April 22, 2015
5 Ratings
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.

See what other Food52ers are saying.

  • Victoria Manassero
    Victoria Manassero
  • t3ch
    t3ch
  • ginam
    ginam
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.

3 Reviews

Victoria M. December 27, 2020
This is a fantastic cocktail! I used Japanese whisky figuring that the delicate fragrance would pair well with mint, lemon, and peach. Plus, it was what I had on hand.
 
t3ch May 30, 2015
Made several of these over the last week and I gotta say they are really fantastic. Thanks for the recipe.
 
ginam May 1, 2015
I hope this isn't part of that trend where we forget that bourbon is a grown-up drink consider all alterations to be improvements. Sigh.