A juicy way to wind down after a busy day, and a good way to use up ripe peaches. Made and named for my friend Deb on her birthday. The peach-basil syrup makes 2 1/2 cups, enough for 8 to 10 cocktails. It keeps in the fridge for up to 3 weeks.
Ingredients
- 4 ripes unpeeled peaches , pitted and coarsely chopped
- 1.5 cups white sugar
- 1 cup water
- 3 sprigs basil , tied together with string
Instructions
-
1
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.
-
2
Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
-
3
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Banana Slush Punch
This banana punch is a favorite recipe of my late mother-in-law's family, used for all celebrations.
Edible Fake Blood
You can easily make your own edible fake blood to drizzle on any Halloween creations you come up with. Use on cupcakes, donuts, or around dips.
Easy Buffalo Chicken Sliders
Just like the mini burgers, but with a Buffalo style twist. Great for football parties, these are so simple to make!