Smokey Honey Peach Recipe

Prepare smoked flavor first; this yields about 3/4 cup syrup and can be refrigerated for 2 weeks. Place wood chips in a small metal or heatproof bowl. Heat the chips gently with a kitchen torch until they begin to smolder and produce smoke (alternatively, use a small smoking gun). Immediately cover the bowl to trap smoke for about 1–2 minutes, then open and pour the smoldered chips and any collected smoke into a small saucepan.

Add 1/2 cup water and 1/2 cup sugar to the saucepan with the smoked chips. Warm over low heat, stirring until the sugar dissolves. Simmer gently for 2–3 minutes to meld the smoke into the syrup; do not boil vigorously. Remove from heat, strain the syrup through a fine mesh sieve or cheesecloth into a clean jar to remove solids. Cool completely before using. Store refrigerated up to 2 weeks.

Make honey syrup by combining 1/2 cup liquid honey and 1/2 cup hot water in a jar. Stir or shake until fully combined and slightly cooled. Store refrigerated up to 2 weeks.

Muddle Peach

In a cocktail shaker, add the 1/2 chopped ripe peach. Muddle vigorously until it breaks down and yields about 1–1.5 tablespoons of juice and pulp.

Combine Ingredients

Add 2 oz bourbon, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz smoked simple syrup, and 2 dashes Angostura bitters to the shaker with the muddled peach.

Dry Shake

Seal the shaker and 'dry shake' (shake without ice) vigorously for about 10–12 seconds to emulsify the peach and honey for a silkier texture.

Shake with Ice

Add ice to the shaker (about 1 cup or enough to fill). Shake hard for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty.

Double Strain

Double-strain the cocktail into a chilled rocks glass over fresh large ice (or into a coupe if you prefer no ice) using a Hawthorne strainer and a fine mesh strainer to remove peach solids for a smooth drink.

Garnish & Finish

Garnish with a peach slice and optionally a small thyme sprig. If desired, lightly brush the rim or top of the drink with a tiny pinch of smoked sea salt for an accent. Serve immediately.