fresh peach and bourbon sour

By • August 26, 2015 0 Comments

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Author Notes: This summer sipper is made with fresh peach nectar and Kentucky bourbon! garlic and zest

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Serves 1

for peach nectar

  • 4 large peaches, peeled and sliced
  • 1 cup sugar

for each cocktail

  • 2 ounces bourbon
  • 3 tablespoons peach nectar
  • juice of 1/2 a lemon
  • 3 dashes bitters
  • 1 cup ice
  • 1 slice of peach - fresh or from the sugared peaches
  • fresh lemon slice
  • maraschino cherry
  1. For the peach simple syrup, peel, pit and slice the peaches. Transfer the peaches to a bowl and add the sugar. Toss to coat and set aside for one hour. Set a strainer over a bowl and pour the peaches into the strainer - to collect the peach simple syrup. Leftover peaches can be used in a fruit crisp or as a topping to ice cream or pound cake or in a homemade peach pie.
  2. Add the bourbon, simple syrup, lemon juice and bitters to a cocktail shaker. Add ice and shake vigorously until the cocktail is very cold and frothy, about 30 seconds. Pour into a cocktail glass and serve with a fresh peach wedge, slice of lemon and a maraschino cherry.

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