Summer Peach Old-Fashioned
1.5 oz bourbon .5 oz thyme or tarragon simple syrup (see note) Half of a fresh peach (optional upgrade: Grill the peach first!) Angostura bitters Thyme or tarragon sprig for garnish Note: Make simple syrup by heating equal parts sugar and water until the sugar melts. Add herbs and allow to steep for one hour, then strain. Combine the first three ingredients in a cocktail shaker, and muddle the peach to release the juice. Shake well over ice, then strain into a short tumbler filled with ice. Add a dash of bitters and garnish with herbs.
Read MorePeach and Bourbon Wonderfulness
It is almost too late to write this column–almost. Peach season is winding down, but as of this writing I’m still getting sweet, local summer peaches in the market. So move quickly. You might need to get this done tonight. We begin, of course, with bourbon. Maybe you’re not a big bourbon drinker; I never was, either. I once made some sort of bourbon and baked brie appetizer for Thanksgiving and bought the smallest bottle I could, knowing I’d have no other use for the stuff. I was crazy. I was wrong. Bourbon, if you’re not already acquainted with it, is a type...
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The Drunken Botanist
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