Peach Maple Smash Recipe

Name: Dog Haus Biergarten Dupont (Washington DC)s PEACH MAPLE SMASH Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 oz Evan Williams Bourbon (or other bourbon); 0.75 oz Peach syrup (see recipe below) or store-bought peach syrup; 0.75 oz Fresh lemon juice; 0.25 oz Maple syrup (pure, preferably Grade A); 8 leaves Fresh mint leaves; 1 cup Crushed ice; 6 pieces Ice cubes (for shaking); 1 sprig Mint sprig (for garnish); 1 slice Peach slice (optional garnish); 1 cup Ripe peaches, peeled and chopped; 1 cup Granulated sugar; 0.5 cup Water; 1 tsp Fresh lemon juice

Inspired by Dog Haus Biergarten Dupont (Washington DC)

Time25m

Serves1

Evan Williams Bourbon, peach SYRUP, lemon, maple syrup, mint leaves

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Ingredients

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Cocktail

2 oz Evan Williams Bourbon (or other bourbon)

3/4 oz Peach syrup (see recipe below) or store-bought peach syrup

3/4 oz Fresh lemon juice

1/4 oz Maple syrup (pure, preferably Grade A)

8 leaves Fresh mint leaves

1 cup Crushed ice

6 pieces Ice cubes (for shaking)

1 sprig Mint sprig (for garnish)

1 slice Peach slice (optional garnish)

Peach Syrup (makes about 1 cup)

1 cup Ripe peaches, peeled and chopped

1 cup granulated sugar

1/2 cup Water

1 tsp Fresh lemon juice

Method

Peach Syrup

Prepare peach syrup

Combine chopped peaches, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Cook for 6–8 minutes until peaches are very soft and syrup slightly thickens.

Remove from heat and mash the peaches against the side of the pan with a spoon or potato masher to release more juice and flavor.

Let cool 10 minutes, then strain through a fine mesh sieve into a bowl, pressing solids to extract syrup. Discard solids or reserve for yogurt/ice cream.

Stir in 1 teaspoon fresh lemon juice to brighten. Cool completely before using. Refrigerate in a sealed container for up to 2 weeks.

Cocktail Assembly

Muddle mint

In a cocktail shaker, add the 8 fresh mint leaves and the peach syrup (0.75 oz). Gently muddle just enough to bruise the mint and release aroma—avoid over-muddling which makes mint bitter.

Build drink

Add 2 oz bourbon, 0.75 oz fresh lemon juice, and 0.25 oz maple syrup to the shaker. Add 6 ice cubes.

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until the shaker is well chilled (exterior becomes cold and slightly frosted).

Prepare glass

Fill a rocks glass (or a double old fashioned) with crushed ice about 3/4 full.

Strain

Double-strain the shaken cocktail over the crushed ice using a Hawthorne strainer and a fine mesh strainer (this removes mint bits and small ice shards).

Finish & garnish

Gently slap a mint sprig between your palms to release aromatics and place it on top as a garnish along with an optional peach slice. Give the surface a light stir to integrate.

Serve immediately with a short straw.