Pêche bourbon is simply the French way of saying “peach bourbon.” These two items are as compatible a pairing as strawberries and vanilla. We wanted to showcase our peach-infused bourbon without overshadowing any of its subtle beauty. We blended it in the most straightforward way, with sugar and Peychaud’s bitters, then followed the ritual used to make the classic Sazerac cocktail (opposite): we first “season” the serving glass with French peach cordial. The ingredients swirl together in a slow dance, exciting the palate, then leaving it longing for more. This is a very delicate yet powerful cocktail. It is a great aperitif; it pairs well with grilled meats and seafood; and it is sublime as an after-dinner drink with a fruit tart or cake.

　　

Ingredients

makes 1 drink

　　1/2 ounce Massenez crème de pêche or peach liqueur

　　1 raw brown sugar cube

　　1/2 teaspoon superfine sugar

　　3 dashes Peychaud’s bitters

　　3 dashes Fee Brothers peach bitters

　　2 ounces Peach-Infused Bourbon (page 160)

　　1 mint sprig, for garnish

　　

Step 1

Pour the crème de pêche into a rocks glass. Swirl it around until the inside of the glass is completely coated, then discard the excess. Place in the freezer to chill. Place the sugars in the bottom of a mixing glass and saturate them with the Peychaud’s and peach bitters. Muddle the sugars and bitters into a consistent paste. Add the bourbon and stir gently. Add large cold ice cubes and stir for 40 revolutions. Strain into the seasoned rocks glass. Place the mint sprig in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint on the surface of the cocktail and serve.

　　

tasting notes

Step 2

Dominant Flavors: whiskey and mint on the nose

　　

Step 3

Body: full with high alcohol content

　　

Step 4

Dryness: medium

　　

Step 5

Complexity: high

　　

Step 6

Accentuating or Contrasting Flavors: peaches, peaches, peaches, with little spice

　　

Step 7

Finish: medium, sweet, peachy

　　

Step 8

Glass: rocks

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.