New Peach Whiskey Sour Recipe

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

Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until peaches are soft and sugar is dissolved.

Remove from heat and let cool slightly (5 minutes).

Transfer the peach mixture to a blender or use an immersion blender. Purée until smooth (about 30–45 seconds).

Optional: For a smoother syrup, pass the purée through a fine-mesh strainer, pressing with the back of a spoon to extract liquid. Reserve solids for another use.

Stir in 1 teaspoon lemon juice to brighten the flavor. Taste and add a bit more sugar if you prefer sweeter syrup. Cool completely before using (refrigerate up to 5 days).

Dry shake (if using egg white)

Add bourbon, Lucano Amaro, fresh lemon juice, peach syrup (0.5 oz), and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Open the shaker, add a generous scoop of ice (enough to fill the shaker about two-thirds), reseal and shake hard for 12–15 seconds until the shaker is cold to the touch and well chilled.

Double strain the cocktail into a chilled Old Fashioned glass (rocks glass) over one large ice cube or into a coupe if you prefer served up.

Garnish with 2 dashes of Angostura bitters dropped on the foam and use a toothpick to create a small pattern if desired. Add a fresh peach slice to the rim or float it on top.

If not using egg white: combine bourbon, Lucano Amaro, lemon juice, and peach syrup in a shaker with ice, shake until well chilled (12–15 seconds), then strain over fresh ice and garnish as above.