A couple of weekends ago my husband came up with a new beverage creation: bourbon peach tea smash cocktail, that is what he named it! He bought some peaches at a “farm stand” down the road from our house. I use the term farm stand loosely because there are basically two or three tables with baskets of peaches in the front lawn of the house. That’s it! The variety of peaches is called “free-stone”, meaning that the stone comes out easily. At this time of year peaches are juicy and delicious, not to mention plentiful. As I am writing this post I am thinking of other mouthwatering treats I can make with all the overflow of peaches around me. Stay tuned!
Although we normally associate peaches with Georgia, their actual origins go back about 7,500 years to ancient China where they were a favorite at the emperors’ table. Peaches were a great crop to domesticate because they matured quickly. Peaches started off as being very small with very little flesh to what we know today. According to researchers this peach evolution took about 3,000. From China peaches traveled to Persia (modern day Iran). The Latin name for peach is Prunus Persica or Persian Prune. Consequently it was the Persian traders who introduced peaches to the Romans.
OK, back to the bourbon peach tea smash cocktail. I feel the need to explain the name somewhat. For starters, yes, there is bourbon, but the tea is not actually peach tea per se. My husband brewed regular tea to pour over muddled peach slices, and this is where the “smash” part comes into play. Now, one ingredient that was kind of an afterthought, but ended up working amazing well, and really brought all the flavors together: rosemary infused simple syrup.
The simple syrup had been sitting in the fridge since last summer. I am not kidding, last summer! The taste of this sweet concoction was absolutely delicate; and really it “made” the cocktail. Okay, don’t think you will have to wait ONE WHOLE YEAR to sip on this drink. You can make simple syrup by combining one part sugar/one part water, heat it on the stove. Once it’s cooled drop in your rosemary and let it sit. Bottoms up, this is one peachy drink!
- 2 Tbsp. simple syrup (rosemary infused, even better)*
- 3-4 slices of peach
- 2 oz. Bourbon
- 4 oz. cold tea
- Place the slices of peach in a glass and muddle with the simple syrup.
- Add ice cubes, and then pour in bourbon and tea. Stir.
- Garnish with a sprig of mint.
- * If you don't have the rosemary infused simple syrup on hand, you can always place a sprig of rosemary in your drink.