This recipe appears in:Drinking in Season: Peach and Rosemary Cocktail
About the Author: Kelly Carámbula is the founder, designer, and editor of Remedy Quarterly, a magazine about food memories and the recipes that inspired them based in Brooklyn. She shares food and cocktail recipes on her blog, The Best Remedy.
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- For the Rosemary Simple Syrup:
- 1 cup sugar
- 1 cup water
- 1 sprig rosemary
- For the Cocktail:
- 4 ripe peach slices
- 1/2 ounce fresh juice from 1 lemon
- 1/2 ounce rosemary simple syrup (see recipe below)
- 1 1/2 ounces bourbon
To Make the Syrup: Combine water, rosemary, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Rosemary syrup will keep for one week in a sealed container in the refrigerator.
For the Cocktail: Muddle the peach slices and rosemary syrup in the bottom of a cocktail shaker. Fill the shaker with ice, add the lemon juice and bourbon and shake for 10 seconds. Strain through a mini strainer into a cocktail glass. Garnish with a rosemary sprig.