Peach and Rosemary Cocktail

Peach and Rosemary Cocktail
  • Yield:makes 1 cocktail
  • Active time:5 minutes
  • Total time:5 minutes
  • Rated: 3.5

[Photo: Kelly Carámbula ]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.