Peach Ginger And Bourbon Recipes
GINGER PEACH BOURBON SMASH
Fresh peaches, ginger beer, and bourbon come together in one light and refreshing summer cocktail.
Provided by TidyMom
Categories Beverages
Time 5m
Number Of Ingredients 5
Steps:
- In the bottom of a rocks glass, muddle together 3 peach slices and the lemon, until pulverized. Add the bourbon and stir.
- Fill glass with crushed ice and top off with ginger beer(about 1 ounce). Stir and garnish with peach slices and fresh mint. Enjoy.
GINGER-PEACH SMASH
This take on a whiskey smash cocktail uses peach nectar instead of lemon, and elevates the flavors with ginger liqueur and mint. You don't have to be a bourbon lover to enjoy this drink, but you just might become one.
Provided by Julie Tremaine
Categories Drinks Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
- Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
- Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 13.9 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.4 g, Sodium 7 mg, Sugar 12.2 g
PEACH, GINGER, AND BOURBON
Provided by Paul McGee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine 3 cups sliced peeled peaches, frozen + 2 tablespoons finely grated peeled ginger + 6 ounces bourbon + 3 ounces simple syrup + 2 ounces fresh lemon juice + 2 cups ice optional garnish: Sage sprigs
BOURBON, PEACH AND GINGER JAM
Steps:
- In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.
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