Ripe peaches muddled with mint, a spoonful of honey syrup, a generous pour of bourbon — poured over fresh ice and topped with a splash of soda. Summer in a glass. Serves 1 · Prep 5 min · From the GST Bar.
Ingredients
- 2 oz bourbon
- ½ ripe peach, diced (plus a slice to garnish)
- 3–4 fresh mint leaves, plus a sprig
- ½ oz fresh lemon juice
- ½ oz honey syrup (equal parts honey and warm water)
- Splash of soda water
- Ice
Directions
- 1
Muddle. In a shaker, gently muddle the diced peach, mint leaves, lemon juice, and honey syrup until the peach breaks down and the mint is fragrant. Press, don't shred.
- 2
Shake. Add the bourbon and a scoop of ice; shake hard for 10 seconds.
- 3
Strain and top. Strain over fresh ice in a rocks glass; top with a splash of soda water.
- 4
Garnish. Slap a mint sprig against your hand to release the oils and drop it in with a peach slice. Serve cold.
Greer's Bar Notes
- Ripe peaches only — they should smell like peaches at room temperature; a hard peach makes a flat drink.
- Honey syrup instead of simple syrup rounds the bourbon and echoes the fruit; make a jar and keep it in the fridge.
- Scale into a pitcher for a crowd: multiply everything, muddle the peaches in the bottom, stir over ice, add the soda last.
From the GST bar — bourbon, ripe peach, and a long July evening.