The Deb Peach Basil Bourbon Smash Cocktail Recipes

Steps:

• Fill four glasses halfway full with ice. In a cocktail mixer full of ice, combine whiskey, peach schnapps, coconut rum, orange juice and cranberry juice. Shake vigorously and strain into glasses.

Steps:

• Muddle strawberries, lemon juice, basil, and simple syrup together in a cocktail glass until smashed together and fragrant. Add bourbon and ice; stir to combine. Top with sparkling water.

Steps:

• Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
• Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
• Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.

Steps:

• Bring the sugar, 1/2 cup water and ginger to a simmer in a small saucepan. Tear and add in 4 of the mint leaves. Once the sugar is dissolved, about 2 minutes, turn of the heat. Strain and set aside to cool.
• Slice the peach into slices, reserving 2 for garnish. Add the peaches, the remaining mint, and the lime quarters to a cocktail shaker. Mash with a muddler until broken up and juicy. Add the bourbon and muddle again. Add 2 ounces of the simple syrup, fill the shaker with ice and shake.
• Strain into 2 cups filled with ice. Top off with ginger beer, garnish each with a peach slice, a lime slice and a sprig of mint.

Steps:

• Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs.
• Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
• Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. When the grill is hot, close lid and allow to heat, 5 minutes.
• Place peach halves and lemon, cut-side down, in sugar until coated. Place on the grill; cook until fruits are soft, about 5 minutes. Cool on a cutting board, about 1 minute. Cut peach into slices with a knife; reserve 2 for garnish.
• Place remaining peach, mint leaves, and simple syrup into a cocktail shaker; juice lemon into the shaker. Gently muddle with a cocktail muddler. Pour in bourbon and ice, cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass; top off with ginger ale, and garnish with grilled peach slices and lemon.