Bourbon Peach Smash

• Produce

  • 1 Candied ginger
  • 1 Mint, leaves Stem of
  • 4 Mint, leaves
  • 1 Nob of fresh ginger, thin
  • 1/2 Peach, Large skin on

• Condiments

  • 1 oz Simple syrup

• Baking & Spices

  • 1/2 cup Cane sugar

• Drinks

  • 1 Ginger ale

• Frozen

  • 1 Ice

• Beer, Wine & Liquor

  • 43 g 1 1/2 oz bourbon

• Liquids

  • 1/2 cup Water

Found on vanillaandbean.com

Description

Directions

• In a small sauce-pot add the sugar, water, mint and ginger. Bring to a boil, swirl the pot gently to mix the ingredients, turn heat down and simmer until the sugar is dissolved. Strain and set aside in the refrigerator to cool. The syrup can be made several days in advance and stored in the refrigerator for up to two weeks.
• In 16oz (454g) highball glass, add the peach pieces, mint and simple syrup. Muddle the ingredients 5-6 times. Add the bourbon, then fill the glass with crushed ice. I fill mine to the rim. Top off with cold ginger ale and stir well pulling the peach/syrup mixture to the top.
• Garnish with mint and an optional piece of candied ginger.