Whiskey Basil Peach
Today I'm sharing one of the cocktails from a recent Ladies' Cocktail Night at Urban Roots Farm. I plan to share the remaining cocktails next week, along with a recap of the cocktail night soon after. Last week I shared You're Going to Shrub This: Beet Shrub & Beet Lemon Whiskey Cocktail. I'm back today with another whiskey-based cocktail, this one a variation of the classic smash using small batch whiskey, basil, and peaches--either grilled or fresh.
I love the versatility of the smash, which uses spirits, fresh herbs, sugar, and the best fruit of the season. The ingredients are muddled together then shaken vigorously with ice to dilute the spirit a bit (you can also achieve this by adding a splash of soda water after shaking).
CSA Smash - Whiskey Basil Peach
Makes 1 drink
1 1/2 ounces Copper Run Small Batch Whiskey
2-3 basil leaves
1 ounce simple syrup
1/2 grilled or fresh peach*
basil, for garnish
This recipes yields an 8 ounce (1/2 pint) drink, which is perfect for any extra canning jars you might have lying around. You can replace with any rocks glass or similarly sized tumbler.
Fill your serving glass with ice and set aside.
Muddle together whiskey, basil leaves, simple syrup and the peach in a cocktail shaker. Add ice and shake vigorously for up to a minute. The longer you shake, the more ice will melt and fill the glass. Shake the entire minute for a full drink (and a nice arm workout). Strain onto fresh ice in your serving glass and garnish with basil.
*Grilling the peaches imparts a bit of smokiness in the drink and brings out a denser sweetness in the peaches. If grilling, slice peaches in half, remove the core, and lightly brush each side with olive oil. Grill over medium-high heat for two or three minutes, face down, then flip and grill a remaining minute.