Kentucky Bourbon Peach Smash

Friday, October 3, 2014 0 0

We’re heading to San Francisco for the weekend tomorrow. I was about 16 the last time I was in San Francisco and J has never been there, so essentially it’s a new city for both of us! I’ve already jam-packed our 3 days there with lists of restaurants and cafes to check out – basically I just want to eat our way through the city. And take lots of photos. All I know is that Tartine Bakery is high on my list, and everything else will fall into place after that. ;)

(I would love any and all San Francisco recommendations if you have any!)

And so, to celebrate Friday and the end of the work week, I leave you with this Kentucky Bourbon Peach Smash. It’s a great drink for transitioning between the summer and autumn seasons – the peach preserves harken back to summer, and the bourbon welcomes fall. This drink will transport you to a wooden porch swing with a warm wool blanket wrapped over your arms – turn on the bluegrass and be transported to autumn in Kentucky. (Okay I realise that was totally stereotypical and I have never actually been to Kentucky, but it sounds like the stuff of dreams, doesn’t it?)

Shaking up a Kentucky Bourbon Peach Smash

 

Kentucky Bourbon Peach Smash

 

Bourbon and Peach Preserves

 

Kentucky Bourbon Peach Smash
Yields 1
A cocktail to say goodbye to summer and welcome Fall.
Write a review
Print
Ingredients
  1. 1 1/2 ounces bourbon (I used Bulleit Kentucky Bourbon)
  2. 1/2 ounce lemon juice
  3. 1 tablespoon peach preserves (or more to desired sweetness)
  4. splash of soda water, if desired
  5. wedge of peach, for garnish
Instructions
  1. Add bourbon, lemon juice, and peach preserves to a cocktail shaker. Add lots of ice up to the liquid line. Shake it up!
  2. Strain the contents of the shaker into an old fashioned glass and add a cube of ice. Add a splash of soda water, if desired (adding soda will make the drink less bourbon-y). Garnish with a wedge of peach.
the lovely kitchen http://www.thelovelykitchen.org/

No comments yet

No Comments Yet.

Leave a Reply

Your email address will not be published. Required fields are marked *