Whiskey Peach Smash

"From the "king of Cocktails" Dale deGroff, this can be made with any relatively light whiskey. Simple syrup is simply equal amounts of water and sugar, heated till the sugar is totally dissolved. Muddling is mashing ingredients in the bottom of the glass, using the back of a spoon or something similar."
 
Download
photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
Ready In:
5mins
Ingredients:
7
Serves:
1
Advertisement

ingredients

  • 2 ounces canadian whiskey
  • 1 small peach, peeled, pitted and quartered quarters
  • 3 mint leaves
  • 12 lemon, peel, pith and seeds removed, cut into chunks
  • 1 ounce water
  • 12 ounce simple syrup
  • 1 sprig mint, and peach slice (to garnish)
Advertisement

directions

  • Muddle all ingredients except whiskey in a bar glass.
  • Add whiskey and shake with ice.
  • Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I used canned peaches in heavy syrup since I didn't want to make simple syrup. I doubled this. I used fresh mint which wasn't strong enough I couldn't taste mint. I used lemon juice not fresh lemon and a little sugar to make up for the lack in sweet due to lack of syrup. I didn't add water, but I did use about 8 ice cubes. I dumped all of this into my blender and loved it. It had little pieces of peach in it which I thought were pretty darn yummy. I bet this would be really good warm, also. Next time I'll use stronger mint though.***************The blender made this take about 5 minutes start to finish.
     
  2. I used thawed, frozen peaches and even though I used a muddling stick in a tall cocktail shaker, this was a messy business. I would blend the peaches next time in a small food processor then muddle just the lemon and mint. It has a nice flavor and is worth working with. Made for the 1-2-3 Hit Wonders Game.
     
  3. Very good drink. I used a canned peach for this as fresh are not in season, but I had a problem with the 'muddling'. Try as I might, I couldn't really break up the peach to my satisfaction using the back of a spoon (and canned peaches are softer than fresh) so, finally, I just dumped everything into my little mouli and liquified. Poured over ice and got a nice, thick, peachy libation. Used Chivas as I was out of CC and, instead of the simple syrup, I just used some of the syrup that the peaches were canned in. Good!
     
Advertisement

Tweaks

  1. Very good drink. I used a canned peach for this as fresh are not in season, but I had a problem with the 'muddling'. Try as I might, I couldn't really break up the peach to my satisfaction using the back of a spoon (and canned peaches are softer than fresh) so, finally, I just dumped everything into my little mouli and liquified. Poured over ice and got a nice, thick, peachy libation. Used Chivas as I was out of CC and, instead of the simple syrup, I just used some of the syrup that the peaches were canned in. Good!
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes