Basil Peach Bourbon Cocktail
Warm weather seems to bring out the mixologist in me. I had peach nectar and Jack Daniels left over from my St. Patty’s Day Whiskey Margarita, and yesterday, I was feeling inspired by the delightful spring breeze coming into my kitchen. Red wine felt a little too heavy, but something fruity would fit the bill perfectly. Never one to waste the good stuff, I decided to try my hand at a new cocktail that used similar ingredients as the Whiskey Margarita but gave a totally different flavor profile. Adding the basil leaves to my cocktail shaker bruised the leaves against the ice, and released herbaceous oils for the slightest hint of basil. The basil cut through the sweetness of the peach and elevated ordinary Jack Daniels to a sophisticated level. It was the perfect cocktail for the first day of Spring!
Basil Peach Bourbon
Ingredients
- 3 oz bourbon whiskey, such as Jack Daniels
- 2 oz peach schnapps
- 1 oz lime juice
- 4 oz peach juice or peach nectar
- 3-4 large basil leaves, plus a sprig or two for garnish
- ice cubes
Instructions
- Add all the ingredients, including basil leaves, to a cocktail shaker with a few pieces of ice. Shake thoroughly.
- Strain into a rocks glass over 2-3 ice cubes.
- Garnish with a sprig of basil and serve.
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