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The Deb (Peach-Basil Bourbon Smash) Cocktail

Nicholio

"A juicy way to wind down after a busy day, and a good way to use up ripe peaches. Made and named for my friend Deb on her birthday. The peach-basil syrup makes 2 1/2 cups, enough for 8 to 10 cocktails. It keeps in the fridge for up to 3 weeks."
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Ingredients

1 h 25 m servings 1384 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 1384 kcal
  • 69%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 327.2g
  • 106%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs.
  2. Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
  3. Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of peach-basil syrup. The actual amount of syrup consumed will vary.

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