Southern Peach Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat.

Add 10 fresh basil leaves to the hot syrup, pressing lightly with a spoon to bruise them and release oils. Let steep for 15–20 minutes, until fragrant.

Strain out the basil leaves through a fine mesh sieve. Cool syrup to room temperature, then refrigerate. Yields about 8 ounces. Keep refrigerated up to 2 weeks.

Prepare peaches

If desired, blanch peaches to remove skins: score an X on peach bottoms, plunge into boiling water 20–30 seconds, then transfer to ice bath and slip skins off. Pit and roughly chop to measure 2 cups chopped peaches.

Place chopped peaches, 1 tsp sugar (optional), and 1/2 tsp lemon juice in a blender or food processor. Puree until smooth, about 20–30 seconds. Taste and add up to 1 tsp more sugar if needed for sweetness.

Strain puree through a fine mesh sieve if you prefer a silky texture, pressing with a spoon to extract about 1 cup of smooth puree. Chill until ready to use. Keeps 2–3 days refrigerated.

Fill a cocktail shaker halfway with ice.

Add 2 oz Bulleit Bourbon, 0.75 oz fresh lemon juice, 0.75 oz basil simple syrup, and 1.5 oz fresh peach puree to the shaker.

Dry shake vigorously (no ice) for 10–15 seconds to emulsify the peach puree with the other ingredients, then add ice and shake again hard for 10 seconds to chill and dilute.

Double-strain the cocktail into a collins or highball glass filled with fresh ice to remove pulp and small basil fragments.

Top with about 2 oz club soda (adjust to taste). Gently stir once to combine.

Garnish with a fresh basil leaf slapped between your palms to release aroma and a slice of peach on the rim.

Serve immediately.